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Senfsoße

Serves 4 to 6 Dip vegetarian, Appetizers

Senfsoße

Senfsoße hails from the northern regions of Germany, where it is a staple in home kitchens. This comforting sauce is often prepared with little fanfare, relying on the straightforward, time-honored technique of combining butter and flour to create a smooth base. It typically accompanies meats or potatoes, making it a familiar sight on the table during family meals.

The sauce itself is a delicate balance of creamy and tangy, with the mild German mustard providing a gentle kick. The addition of beef broth and a touch of sugar rounds out the flavors, creating a harmonious blend that is both rich and subtly complex. A hint of white wine vinegar cuts through the creaminess, ensuring each bite is perfectly seasoned.

Ingredients

  • 3 tbspmild German mustard
  • 200 mlbeef broth
  • 20 gbutter
  • 20 gflour
  • 100 mlcream
  • 1 tspsugar
  • 1 tbspwhite wine vinegar
  • to tastefine sea salt and black pepper

Method

  1. In a medium saucepan, melt 20 g of butter over medium heat. Once the butter has fully melted and begins to bubble gently, add 20 g of flour. Stir continuously with a wooden spoon or whisk to form a smooth roux. Cook for about a minute until the mixture turns a pale golden color and has a slightly nutty aroma, ensuring the flour is cooked through.
  2. Gradually pour in 200 ml of beef broth while whisking constantly to prevent lumps from forming. Continue to whisk until the mixture is smooth and begins to thicken, resembling a light gravy. The consistency should coat the back of a spoon without being too runny.
  3. Add 3 tbsp of mild German mustard to the thickened broth mixture. Stir well until the mustard is fully incorporated, resulting in a smooth, uniform sauce. The mustard will give the sauce a rich, tangy aroma.
  4. Pour in 100 ml of cream, stirring continuously to blend it into the sauce. The cream will lighten the color and add a silky texture. Ensure the sauce is smooth and creamy, with no streaks of cream visible.
  5. Add 1 tsp of sugar and 1 tbsp of white wine vinegar to the sauce. Stir well to combine, allowing the sugar to dissolve completely and the vinegar to integrate, balancing the flavors. Taste the sauce and adjust with fine sea salt and black pepper as needed, ensuring a harmonious blend of savory, tangy, and slightly sweet notes.
  6. Allow the sauce to rest briefly off the heat. This resting time will mellow the flavors of any sharp mustard and vinegar, resulting in a more balanced taste. The sauce should have a smooth, velvety texture and a well-rounded flavor profile.
  7. Serve the Senfsoße cool with soft pretzels, bread, or boiled potatoes. The sauce should be thick enough to cling to the food but smooth enough to pour easily. Enjoy this traditional German mustard sauce as part of a comforting meal.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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