Sennepssovs (Danish Mustard Cream Sauce)
Sennepssovs (Danish Mustard Cream Sauce) - kvalifood.com
A classic Danish white sauce (hvid sovs) flavored with mustard – one of the fundamental sauces in Danish home cooking. Roux-based, with broth as the main liquid and milk as the secondary. Served with boiled cod, poached fish, meatballs (frikadeller), or hard-boiled eggs (skidne aeg).
Makes ca. 500 ml (4 servings)
Ingredients
- 40 g butter
- 3 tbsp plain wheat flour
- 300 ml broth (fish stock for fish dishes, chicken stock for meat or eggs)
- 200 ml whole milk
- 1.5 tbsp coarse mustard (grov sennep or Danish fish mustard)
- salt, to taste
- black pepper, freshly ground, to taste
Directions
Melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for about 1 minute until the roux bubbles. Do not let it brown.
Gradually add the broth in small portions, whisking thoroughly after each addition. Then whisk in the milk.
Bring to a gentle boil, then reduce heat and simmer for 4-5 minutes, stirring occasionally, until smooth and pourable.
Remove from the heat. Stir in the mustard and season with salt and pepper. The sauce must not boil after the mustard is added – boiling makes the mustard bitter.
Notes
For a richer sauce, replace the milk with heavy cream (100 ml cream instead of 200 ml milk, plus an additional 100 ml broth).
A squeeze of lemon juice (1-2 tsp) can brighten the sauce – add it with the mustard.
Match the broth to the dish: fish stock for fish, chicken stock for meatballs or eggs.
Coarse mustard gives the most traditional look and flavor.
See Also
Brunsaus (Norwegian Brown Sauce)
Brun Sovs (Danish Brown Gravy)
Bearnaisesås (Swedish Bearnaise Sauce)
Brunsas (Swedish Brown Cream Sauce)
