Leek mustard sauce (served with ecrivisse strudel)
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| Artist: |
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Yield: |
10 |
| Categories: |
Sauces & Dressings |
Rating: |
0 |
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Ingredients:
| 4
| oz | Butter | | 1
| lbs | Leeks, cleaned and | | | Julienned | | 2
| oz | Dry mustard | | 8
| oz | Chicken stock | | 2
| oz | Dijon mustard | | 1
| cup | Heavy cream | | | Cayenne pepper to taste | | | White pepper to taste | | | Salt to taste |
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Procedures:
| 1 | In a heavy saucepan, heat butter. | | 2 | Add leeks and saute until tender. | | 3 | Add dry mustard. | | 4 | Cook 2 minutes. | | 5 | Add remaining ingredients. | | 6 | Cook until tender. | | 7 | Adjust seasonings. | | 8 | Strain through sieve. | | 9 | Serve hot. |
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