- -"Kniddel" dough:
- -230g flour
- -2 eggs
- -130ml milk
- -salt & pepper
- -Mustard sauce:
- -325ml milk
- -90g mustard "original"
- -15g mustard "à l'ancienne"
- -1 tsp dried savoury
![Kniddelen with Mustard Sauce](https://i0.wp.com/moutarderie.lu/wp-content/uploads/2022/12/Kniddelen-mat-moschterzooss.png?fit=2000%2C1300&ssl=1)
- 1First make the “Kniddel” dough: Sieve the flour into a large bowl and make a well in the middle. Pour the whisked eggs and milk into the well gradually combine with the flour. Season with salt and pepper.
- 2In a large pot, heat several litres of water with salt and bring to a boil. Using two spoons take small amounts of dough and slide them into the boiling water. After a few minutes, they will rise to the surface which means your “Kniddelen” are cooked. Use a slotted spoon to transfer them into a different bowl.
- 3Meanwhile, whisk the milk with the mustard. Pour the sauce into a pan and heat it on low heat. Add the dried savoury and season with salt and pepper.
- 4Add the cooked “Kniddelen” to the sauce and let simmer for 5 minutes while stirring.