6 large eggs
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk (or cream for a richer sauce)
2 tbsp Dijon mustard (or adjust to taste)
1 tsp yellow mustard (optional, for extra tang)
Salt and pepper to taste
1 tsp sugar (optional, to balance the acidity)
Fresh chives or parsley for garnish
Instructions
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