Senfsauce

Senfsauce is a sauce based primarily on mustard, used in German-speaking cuisines and in other European kitchens. It can be served warm or cold and ranges from sharp and tangy to creamy and mild, depending on the choice of mustard and dairy or stock.

Typical base ingredients include mustard (yellow, brown, or Dijon), cream or sour cream, stock or water, vinegar or wine, and a sweetener such as sugar or honey. Some versions incorporate butter and a light roux to thicken. Mayonnaise or crème fraîche can be used to create a cold, creamy version. The preparation usually involves whisking the mustard with dairy and liquids, then gently simmering until thickened and seasonings adjusted.

Regional varieties: In Germany, Senfsauce often accompanies boiled beef, roast pork, or sausages and may be prepared as a warm sauce with a smooth texture or a cold creamy variant. Dijon-style mustards bring a sharp note, while Bavarian or sweet mustards yield milder flavors.

Usage: It pairs well with meats, potatoes, fish, or pickled vegetables. It can be used as a finishing sauce or as a dipping sauce for pretzels.

History: Mustard-based sauces have long traditions in Europe and date back to medieval times; modern variants emerged with the variety of mustard products and dairy or stock additions.