Ingredients
1 tsp sugar
4 tbsp mustard, medium hot
1 pinch of salt
7 eggs
2 tbsp butter
4 tbsp flour
300 ml milk
300 ml vegetable stock
1 ½ tbsp vinegar (wine vinegar)
1 pinch of pepper
120 ml cream
1 tbsp parsley, chopped
Preparation
1. First, boil the eggs for about four to five minutes until soft. Then rinse in cold water, peel and set aside.
2. Heat the butter in a pan overnight, sprinkle in flour while stirring constantly and let it brown slightly.
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