Mustard Sauce for Fish Recipe #195504
From The United States Regional Cookbook, Culinary Institute of Chicago, 1947.
by Molly53
15 min | 5 min prep
2 1/2 cups
- 2 tablespoons butter (no substitutions)
- 3 tablespoons flour
- 1/2 teaspoon salt (if fish stock is salty, you might want to reduce or omit salt)
- 1 dash black pepper
- 3 cups fish stock (sub chicken stock if you don't have fish stock)
- 2 tablespoons prepared mustard (dijon is very nice, but any prepared mustard will do)
- Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
- Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
- Add mustard and remaining butter.
- Serve with boiled lutfisk, haddock or cod.
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5 stars