Mustard sauce

Ingredients

• 285 ml cold water, for the vegan butter sauce
• 15 g flour, for the vegan butter sauce
• 100 g cold vegan butter, in small pieces, for the vegan butter sauce
• 1 teaspoon lemon juice, for the vegan butter sauce
• 2 tablespoons mustard (ideally one Dijon and one English)
• Salt to taste

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of lemon
• What to use instead of vegan butter

Instructions

1. For the vegan butter sauce, put 15 g of the vegan butter in a small saucepan with the flour and stir over low heat for 2 minutes without letting it color. Gradually add the cold water, stirring, and let it simmer for 5 minutes: it should look like a very thin porridge.
2. Turn the heat down as low as it goes and add the rest of the vegan butter piece by piece, stirring constantly and not adding the next piece until the last one has melted. You'll get a glossy, silky sauce. If it splits and releases oil, add a tablespoon of cold water and whisk.
3. Add the mustard, heat it without letting it boil and taste for salt.

Nutrition facts

Approximate, per serving (about 109 g). Calculated with data from USDA FoodData Central.