*****- Preparation -***** Clean the onion, the white of the leek and the carrot, if necessary remove the peel and dice finely. Sauté gently in hot butter at low temperature.
Add clear soup and simmer gently for about half an hour. After a quarter of an hour, add the wine. After that, do not put the lid on, so that the liquid can evaporate and the flavor of the clear soup becomes more concentrated.
Pour all through a sieve, return the liquid to the saucepan and cook for another 1/3.
Blend the vegetables in a hand blender, adding the crème fraîche and mustard, and then add as much of the concentrated vegetable broth as you like to the final consistency of the sauce.
Season heartily with cayenne pepper, mace and Worcestrshire sauce. Bring the sauce to the table hot.
*****- Note -***** Most popular when paired with hard-boiled eggs, which are halved and then simply warmed in the hot sauce. Potatoes in any form, as jacket potatoes, boiled potatoes or fried potatoes are delicious with it.
The creamy sauce is particularly delicious with boiled fish, for example haddock or cod. It also goes well with New Year’s Eve carp, which is made a little easier to digest by the essential oils of mustard.
*****- Info -***** tb=El, ds=Prise, pn=Shot
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