-20 cl of liquid cream
-50 g of butter
-1 C. mustard
Wash and chive the chives.
Squeeze the lemon juice, then keep it.
In a saucepan, melt the butter over low heat. Add the mustard. Stir until the mixture is perfectly homogeneous.
Then dilute with liquid cream and lemon juice.
Simmer this sauce over low heat to have a nap consistency. Do not let it boil.
Finally, adjust the seasoning and add the chives.