Eggs in mustard sauce – classic recipe

First, I melt a large piece of butter. Then, I add flour and stir vigorously (careful not to let it burn). I deglaze the sauce with milk and water (50% milk, 50% water).

Continue stirring with a whisk to avoid lumps or burning. I let it come to a gentle boil while stirring. Then, I add vinegar and sugar until it tastes good. Then, the most important thing of all: half a pot of medium-hot mustard. Continue stirring well.

Now, season with salt and pepper and let it simmer. I add the peeled eggs to the sauce so they absorb a little of the flavor.

I like to make it with potatoes, but my kids love mashed potatoes.