Cauliflower in mustard sauce


  • 850 grams cauliflower
  • salt
  • pepper
  • 30 grams butter
  • 20 grams flour
  • 125 milliliters broth
  • 125 milliliters cream
  • 2 tablespoons grainy mustard
  • 1 pinch of sugar
  • 2 egg yolks
  • 1 bunch of chive

Preparation method (receipt)

Wash and cut into florets cauliflower. Blanch for 15-20 minutes in salted water. Melt the butter and pass the flour. Pour 250 milliliters of broth from the cabbage, broth and cream, cook for 10 minutes. Season with mustard, sugar, salt and pepper. Loose egg yolks, enter into the sauce. Mix the sauce with cauliflower and serve sprinkled with chopped chives.

cauliflower salt pepper butter flour soup cream mustard sugar egg yolk chive