55 g butter
2 shallots, chopped
1 envelope of Saffron
2 tablespoons fine Dijon mustard
1 tablespoon coarse mustard 40 g flour
1 liter of vegetable or meat stock
50 ml dry white wine fresh chives, fijngeknipt
150 g Arla Apetina Classic paste, into strips
Heat 40 g butter along with the shallots and the saffron and leave it on a low heat fruits.
In another pan heat 15 g butter together with the fine and coarse mustard and let the ' acids ' from the mustard evaporate.
Stir in the flour by the sautéed shallots, keep stirring until a ' smooth ' mixture occurs without flour lumps. Let the flower in 3 minutes (roux). Add the deacidification mustard and stir well.
Stir bit for bit the fond by the roux, continue stirring until becoming a smooth mixture and then add only a small amount of long distance. Add here, as all fond by the soup stirred is the wine.
Further, make the mustard soup to taste with freshly ground pepper.