Mustard Eggs with Mustard Sauce

Ingredients

• egg 8 pieces
• white onion 1 piece
• butter 40 grams
• wheat flour 30 grams
• vegetable stock 150 milliliters
• milk 450 milliliters
• yellow mustard 2 tablespoons
• lemon juice 1 dash
• salt 1 to taste
• sugar 1 pinch
• chives 1 bunch

Tools

• knife
• large-pot
• whisk
• bowl
• spoon

Instructions

1. Cut the onion into fine dice.
2. Melt the butter in a saucepan, add the onion, season with salt, and sweat over medium heat without letting it color.
3. Dust the flour over the top and cook for about 1 minute. Pour in the vegetable stock and whisk until smooth so that no lumps form.
4. Pour the milk into the saucepan, stir until smooth, and heat until the sauce comes to a boil and thickens. Reduce the heat again.
5. Stir in the mustard and season the sauce with salt, a pinch of sugar, and a dash of lemon juice. If needed, add a little more milk until the desired consistency is reached.
6. Place the eggs in boiling water and cook for about 8 minutes. Refresh in ice water, peel, and place in the hot sauce.
7. Sprinkle with chopped chives and serve.

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