Mustard cream sauce (Sauce moutarde à la crème) from The Good Cook - Sauces (page 89) by Time-Life Books

  • heavy cream
  • lemons
  • Show all ingredients...
  • Serves : 35cl (12 fl oz)

  • EYB Comments

    Can substitute the book's Crème fraîche on p. 158 for heavy cream.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute the book's Crème fraîche on p. 158 for heavy cream.

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