For the mustard sauce, wash the bones, sear them in oil on all sides and remove from the pot. Sauté the onion cubes in the drippings (add another 1 tablespoon of oil if necessary).
Deglaze everything with the wine and soup. Stir in the mustard and let the sauce simmer down to the desired consistency. Stir in the Cremefine.
Season the mustard sauce with lemon juice, salt and pepper.
Preparation Tip:
This mustard sauce is ideal for fondues or especially delicious with roast beef or tuna fillet.
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