This cream sauce is so simple and so good! Smother some crisp green beans in this and watch them disappear - you'll always be wishing you'd bought more! Plus, once you get the base cream sauce down (and it's pretty simple), you can modify the sauce to suite your taste! Try substituting the mustard and onion powder for fresh fine herbs or a bit of lemon zest and thyme or dill.
Grandma's Mustard Cream Sauce
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1 cup milk
2 tbsp mustard
1/2 tsp onion powder
1. Melt the butter over medium-low in a small sauce pan.
2. Blend in flour, salt and pepper. I love my mini whisk for this! It will be a thick paste. Let it cook for a minute or so, just to help thicken it a bit.
3. Gradually stir in milk, then the mustard and onion powder. My grandma's original recipe calls for 1 tbsp of mustard but I really like mustard. I added in 3 tbsp plus 1 tbsp of Dijon last time I made it and it still wasn't too mustard-y.... so taste and adjust to your likes.
4. Stir until thickened. It might take a little while, but don't be tempted to turn up the heat to speed it up - you don't want to burn it!
Serve over green beans - or any vegetables you like! I've had this seep onto potatoes, corn and carrots and they were all delicious - but you can't beat the green beans!Let me know if you try out any different herb/flavour combinations!