Recipe by Sarah Dall
Place the milk, bay leaf, onion, peppercorns and thyme in a small pot and scald. Remove from heat and strain. Melt butter in a pot over low heat and remove from heat. Add flour, return to heat and cook for 1 minute. Slowly add the strained milk, stirring. The mixture must thicken and come to a boil. Add mustard powder and simmer for a further 2 minutes. Remove from heat, stir in the lemon juice and season.Home-made mustard sauce
Ingredients
Instructions
