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Truffle Mustard Sauce
The perfect complement for grilled or poached fish.
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Ingredients (for 2 servings)
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5
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ml
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corn starch
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1
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tsp.
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250
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ml
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cream (35 %)
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1
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cup
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“
Fleur de sel
” to taste
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pepper to taste
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25
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ml
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1 ½
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Tbsp.
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Preparation
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1.
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In a cup, mix the corn starch with some cream. Set aside.
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2.
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Boil the cream over high heat for a minute or two. Add salt and pepper to taste.
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3.
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Add the corn starch mix and stir well. Let the mixture sit for a minute or two and then remove it from the heat.
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4.
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Add the truffle mustard and stir well. Don't let it come to a boil.
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