Senfsauce (Mustard Sauce)

Name: Senfsauce (Mustard Sauce)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: German
Ingredients: Unsalted butter — 30 g (2 tbsp); All-purpose flour — 30 g (1/4 cup); Beef or vegetable stock — 300 ml (1 1/4 cups); Whole milk — 100 ml (1/3 cup + 1 tbsp); Coarse German mustard — 40 g (2.5 tbsp); Dijon mustard — 20 g (4 tsp); Sugar — 5 g (1 tsp); Salt and white pepper — to taste

The Quirky Foodster Team

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5 min

Prep

15 min

Cook

Ingredients

Unsalted butter — 30 g (2 tbsp)
All-purpose flour — 30 g (1/4 cup)
Beef or vegetable stock — 300 ml (1 1/4 cups)
Whole milk — 100 ml (1/3 cup + 1 tbsp)
Coarse German mustard — 40 g (2.5 tbsp)
Dijon mustard — 20 g (4 tsp)
Sugar — 5 g (1 tsp)
Salt and white pepper — to taste

Method

Melt butter in a saucepan over medium heat until foaming.
Whisk in flour, cook 2 minutes to form a pale roux.
Gradually whisk in stock and milk, stirring continuously to avoid lumps.
Simmer gently 10 minutes, stirring often, until thickened.
Off the heat, whisk in both mustards and sugar; season with salt and white pepper.

Cultural Background: A creamy, tangy mustard sauce built on a light roux and stock, Senfsauce is a north and central German classic, traditionally paired with boiled beef (Tafelspitz-style dishes), sausages, and poached eggs.

Tips: • Add mustard off direct heat to preserve its sharpness — prolonged boiling mutes mustard's flavour. • Using two types of mustard gives a more rounded, complex tang.

Variations: • Add a splash of white wine vinegar for extra brightness. • Stir in chopped dill for a Scandinavian-leaning variation.

Storage: Refrigerate up to 3 days in an airtight container.

Reheating: Reheat gently over low heat, whisking constantly; avoid boiling to preserve mustard flavour. Nutrition (per serving) Approx. 60 kcal, 1.5 g protein, 4 g fat, 4 g carbohydrate per 60 ml serving. FAQs What is Senfsauce traditionally served with? Boiled beef, bratwurst and other sausages, and poached eggs. Can I use just one type of mustard? Yes, though combining a coarse German-style mustard with a smoother Dijon gives the best balance of heat and texture.

FAQs: What is Senfsauce traditionally served with? Boiled beef, bratwurst and other sausages, and poached eggs. Can I use just one type of mustard? Yes, though combining a coarse German-style mustard with a smoother Dijon gives the best balance of heat and texture.