Reypenaer VSOP croquettes with a coarse-grain mustard sauce

You can use this basic recipe to experiment and vary in all kinds of ways. Shape into small balls to make mini-croquettes (bitterballen) to serve with drinks. The larger croquettes make a delicious lunch dish, particularly if they are served on a slice of grilled sourdough bread and garnished with deep-fried parsley.

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