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Soured Cream Sauce For Fish

 
Souredcream 250 g
Egg-yolks 3
Flour 1 tsp
Butter 1 tbsp
Mustard 1 tsp
Salt to taste
 

Mix the egg-yolks, flour, soured cream, melted butter, and a little salt. Pour the mixture into a sauce-pan and cook on low heat, stirring until a semi-thick mass forms. Add 1 dessert-spoon of mustard and mix well. This sauce can be served with fish or vegetables.

 
 

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