Tongue with white wine and mustard sauce

Recipe from: 10/29/1998 12:00:00 AM
Ingredients 6
Servings 8
Time

Ingredients

  • WHITE WINE AND MUSTARD SAUCE
  • 125
    ml
    white wine
  • 125
    ml
    chicken stock
  • 10
    ml
    wholegrain mustard
  • 10
    ml
    white onion soup powder
  • 1
    pickled tongue, cooked, skin removed and thinly sliced
 

Method

 
Heat the white wine and stock together in a saucepan and bring to the boil. Stir in the mustard and simmer gently. Blend the onion soup powder with a little water to form a smooth paste and stir into the wine mixture. Simmer until the sauce comes to the boil and thickens slightly. Season to taste with salt and pepper if necessary and serve with the sliced tongue.
 

Read more on: beef
 

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