• 4 persons
  • 15 minutes preparation time
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Soupen and sauces

Mustard sauce


  1. Get all the ingredients ready.
  2. Bring the veal broth, star anise and the cream to the boil in a pan and cook until the mixture has reduced by half.
  3. Sieve the sauce, add the wholegrain mustard and season to taste with salt and pepper. Whisk the sauce using a hand blender and add the tarragon at the last minute.

Delicious with: pork, chicken, turkey or veal.


  • 1 jar of veal broth 350 ml
  • 2 star anise
  • 100 ml whipping cream
  • 300 gram wholegrain mustard
  • 2 gram finely chopped tarragon
  • Salt and pepper