Eggs in a Creamy Mustard Sauce
January 20, 2026 • 0 comments
A warm, creamy mustard sauce gives these hardboiled eggs a flavor reminiscent of warm deviled eggs. You can use quail or chicken eggs in the recipe.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (2 TBSP) Butter
- (2 TBSP) Flour
- (1 cup) Milk
- (1 cup) Broth
- (3 TBSP) Yellow or Whole Grain Mustard
- (1 TBSP) White Wine Vinegar
- (1 TBSP) Sour Cream
- (One Dozen) Quail Eggs
Directions
1. Hard boil eggs. Set aside.
2. Place the butter in a medium saucepan over medium high heat and melt. Whisk in the four and cook, continuing to whisk for a few minutes, or the mixture turns a light golden color.
3. Whisk in the milk and cook, whisking constantly, until the misure is thick and smooth. Then whisk in the broth.
4. When the mixture is creamy and smooth, whisk in the mustard, vinegar, and sour cream. Taste and adjust the seasoning with salt and pepper, if necessary.
5. Serve immediately with mashed potatoes or Salzkartoffen.