If you have never tried this fairly traditional German Eggs in Mustard Sauce (“Eier in Senfsoße”) recipe, now is your time! This recipe is ready within 25 minutes, making it ideal for a quick, yet nourishing, weekday dinner. It is also absolutely flavorful and deliciousness. You are combining rich eggs with the creaminess of the sauce and then you are able to absorb every last bit of the sauce by mashing the potatoes. Yum! It tends to be a hit with both adults and kids. Last but not least, it is fairly easy on the budget. And… as an added bonus, this sauce is gluten-free and can be made vegan. I will show you how!
What You Will Find in This Post
- How to make a perfect shiny sauce
- How to easily make your sauce gluten-free and vegan
- Additional tips how to bring this recipe on the table quickly
- Why eggs are good for us
- How to adjust this recipe to your individual dietary requirements
- Other sauce-delicious recipes on the blog
How to Make a Perfect Shiny Sauce
If you want to make any sauce there are usually two ingredients that build the base: A knob of butter and a tablespoon of flour. You slowly melt the butter in a (non-sticking) pan or pot. Then add the flour and wait until it turns slightly golden in color. Now you need a good whisk. Add whatever liquid the sauce requires and whisk so that there are no lumps for the flour. Do not worry though, the sauce will also taste fantastic with a few lumps in there. Let the liquid cook for a minute or two (whilst continuing to whisk), and then dial the heat down. After about 5 minutes you should see that the sauce significantly thickens.
How to Easily Make Your Sauce Gluten-free and Vegan
Follow my tips above for making a perfect, shiny sauce. But, you do not have to use butter for the “oil” part, olive oil will do the trick just fine. Also, you do not have to use flour in order to thicken up the sauce. Most gluten-free flours work just as well. I used teff flour in this recipe, but rice flour, sorghum flour, buckwheat flour should all be fine as well. I would steer away from flours that have a really strong aftertaste, such as a chickpea, coconut, or almond flour. And that is the trick to making your sauces gluten-free and vegan super easily. Simply use the ration 1:1 – so 1 tablespoon oil to 1 tablespoon flour.
Additional Tips on How to Bring This Recipe to the Table Quickly
The longest “cooking process” for this recipe are the potatoes. So you could easily cook them in advance and only re-heat them. You could technically also do the same with the eggs, simply add them to the sauce for the last five minutes or so then (if already cooked) in order to warm them up again.
Why are Eggs Good For Us?
I am a huge fan of eggs and their health benefits. They are a complete source or protein, meaning they contain all the essential (= we cannot produce these ourselves) amino acids our body needs. They are also rich in vitamin A, B2, B12, folate, phosphorous, and selenium. Eggs are also rich in a micronutrient called “choline”. Choline is used to support our cell membranes and has an important role in producing signaling molecules for our brain. Eggs have also been shown to increase our “good” cholesterol levels. If you do not know, there are two very different types of cholesterol, and having more “good” cholesterol in our bodies is associated with lower risk of both heart disease and stroke. Last but not least, eggs also contain two very important antioxidants (lutein and zeaxanthin) that are both fantastic in supporting our eye health.
How to adjust these German Eggs in Mustard Sauce to your dietary requirements
This recipe is vegetarian, gluten-free, dairy-free and nut-free (if you chose a nut-free milk). Due to the eggs, it is not vegan, but you could easily replace the eggs with something else, if you simply were looking for the sauce.
Other Sauce-Delicious Recipes on the Blog
There are so many amazing recipes on the blog, but here are some of my sauce-heavier highlights:
- Easy Sauce Hollandaise
- Chinese Sweet and Sour Sauce (such great comfort food!!)
- Vegan Nacho Cheese Sauce
- Homemade BBQ Sauce
- Frankfurt Green Sauce (vegan)
And that is it for this delicious and easy recipe. I paired it with an amazing cucumber salad that I will share with you next week. Enjoy these delicious, dipped eggs. As always, do let me know how you are getting on with the recipe in the comments below. Happy German Eggs in Mustard Sauce – making.
German Eggs in Mustard Sauce
2
servings10
minutes20
minutes25
minutesThere German Eggs in Mustard Sauce are on the dinner table in 25 minutes. Easy, delicious, and budget friendly – what more can you want?!
Ingredients
- For the potatoes and eggs
250 gr. potatoes
4 eggs
- For the German mustard sauce
1.5 tbsp olive oil
1 small white onion
1 tbsp gluten-free flour (see notes*)
1 cup (250 ml) non-dairy milk
0.5 cup (125 ml) vegetable broth
2 tbsp mustard (see notes*)
1 tbsp lemon juice
A touch of maple syrup
Salt to taste
How to
- For the potatoes and eggs
- Wash the potatoes and peel if desired. Add to a large pot of water and season generously with salt. Bring the pot to a boil and then reduce to medium heat. Let cook for about 20 minutes, or until a knife can easily pierce through them
- Boil the eggs to desired consistency
- For the German mustard sauce
- Peel and finely chop the onion. In a non-sticking pot, heat half a tablespoon of the olive oil to medium and fry off the onions with a bit of salt. Once the onions are translucent and softened, Add the tablespoon of olive oil along with the gluten-free flour. Stir frequently and let it turn a bit dark in color. Add the non-dairy milk and vegetable broth and whisk vigorously so that there are no clumps. Bring to a boil and then reduce to a simmer. Add the mustard, lemon juice, maple syrup and salt to taste. Stir through and do a final taste test. This entire step takes about 10 minutes in the cooking process, so be sure you already have the ingredients on hand and ready
- To serve
- Add the potatoes, peeled eggs, and mustard sauce to a plate, and enjoy!
Notes
- For the gluten-free flour, be sure to use a flour that has not too much taste of its own. I used teff flour, but you could likely also rice flour, buckwheat flour, or sorghum flour. I would steer away from coconut, chickpea, or almond flour.
- You can use sweet or spicy mustard, or a mix between the two. Be sure to do a taste check and if too spicy slightly increase the amount of maple syrup.
