Gravy

I know, I know—it’s still summer, we’re even in the middle of a heatwave. In The Netherlands, zuurkool (sauerkraut) is usually eaten in the colder months, but for me, it’s an all-year-round favourite. To keep things a little lighter and summery, I like serving it with pan-fried cod and simple boiled new potatoes. And to bring it all together? This creamy mustard onion gravy. Sweet, tangy, velvety and full of flavour, it ties the whole dish together beautifully. The gravy is the star of the plate: onions gently caramelised, deglazed with a touch of mustard, and finished with cream for…