Mustard Cream Noodles

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  • 4 tablespoons butter
  • 5 cloves garlic, crushed
  • 1/4 cup cornstarch
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup crema or Sour cream
  • salt
  • pinch chili powder
  • 2 bay leaves
  • 2 tablespoons Dijon mustard
  • 1 cup shredded Parmesan cheese
  • 12 ounce bag of egg noodles
  • coarse ground black pepper
  • herbs to taste

Melt the butter over medium heat

Once the butter is melted, add the garlic and stir

Once the garlic is cooked, add the corn-starch and whisk.

Once the roux starts to smell toasty, slowly add in the cream, milk, and crema, whisking the whole time.

Add a pinch of salt, the chili powder, and the bay leaves. Simmer for about ten minutes.

While the white sauce is simmering, bring a big pot of salted water to a boil for the egg noodles.

After ten minutes have passed reduce heat to low, remove the bay leaves, whisk in the mustard, and slowly add the cheese.

Once the water is boiling, cook the egg noodles as directed.

While the noodles cook, add black pepper to the cream sauce. Remove from heat and add in fresh or dried herbs to taste.

Strain the noodles and stir into the cream sauce. Serve immediately.

Serves: 4

Preparation time: 30 minutes