Eier In Sensoße - Eggs in Mustard Sauce

• 份量: Serves 4
• 活動時間: 20 minutes
• 總時間: 30 minutes

食材

2 TBSP unsalted butter

2 TBSP flour

1 cup milk

1 cup broth

3 TBSP mustard

1 TBSP white wine vinegar

1 TBSP sour cream

Salt and freshly ground black pepper

(Optional) flat-leaf parsley

步驟

1. Hard boil eggs. Set aside.

2. Place the butter in a medium saucepan over medium high heat and melt. Whisk in the four and cook, continuing to whisk for a few minutes, or the mixture turns a light golden color.

3. Whisk in the milk and cook, whisking constantly, until the misure is thick and smooth. Then whisk in the broth.

4. When the mixture is creamy and smooth, whisk in the mustard, vinegar, and sour cream. Taste and adjust the seasoning with salt and pepper, if necessary.

5. Serve immediately with mashed potatoes or Salzkartoffen.

筆記

This vegetarian dish, a comforting classic in canteens, probably originated in northern Germany, though it has more than proved itself by remaining a favorite across the country for decades. Many people in Germany bave fod memories of eating this as children. Boiled eggs, with just set whites and arom yolks, are cloaked in a creamy, mustard-flavored sauce. While the sprink ang of minced parsley on top is optional, the mashed potatoes (page 210) or Salzkartoffein (page 209) to mop up the copious amounts of sauce are not. 1 consider this dish a prime example of German Armeleuteessen-aka "poor man's food"-because it's hearty and Alling and requires very little in terms of cost and time to get it on the table. Adding more potatoes to the pot easily stretches the meal to feed more bellies.

The traditional flavoring for the Sensoße is German mittelscharfer Sent

which is the standard yellow mustard usually served with Bratwurst or other

sausages. I've made this with whole grain mustard as well, which is delicious and

visually quite appealing. (Even my very German husband, who grew up eating

this dish, prefers the whole-grain mustard version.) You can also mix the tro

Traditionally, the sauce was further enriched with egg yolks or whipping cream,

but I like to whisk in a spoonful of sour cream to round out the flavor instead