Chapter III · The Small Compound Sauces · No. 94
94—Mustard Sauce
Take the necessary quantity of butter sauce and complete it, away from the fire, with one tablespoonful of mustard per pint of sauce.
N.B.—If the sauce has to wait, it must be kept in a bain-marie, for it should not on any account boil. It is served with certain small grilled fish, especially fresh herrings.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 94, p. 40. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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