White sauce strongly flavoured with mustard. Commonly now a sauce for pork, it is recommeded for use with fish at least since 'The Good Huswifes Jewel for the Kitchin' of 1596.
Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);
425. Mustard Sauce.- Put in a stew pan four tablespoonfuls ot chopped onions (No. 449), with half an ounce of butter, put on the fire and stir till it gets rather hot, add half a teaspoonful of flour, mixed well, also half a pint of milk or broth (No. 1); let the whole boil ten minutes, season with half a teaspoonful of salt, a quarter that of pepper, a little sugar, and two teaspoonfuls of French or English mustard; when it boils it is ready.
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