Tangy mustard sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 1 | small | Onion, finely chopped |
| ¼ | cup | All-purpose flour |
| 1 | cup | Chicken stock |
| ⅔ | cup | Milk |
| 1 | Bay leaf | |
| 1 | teaspoon | Coarsely ground mustard |
| 2 | teaspoons | Dry mustard |
| 1 | tablespoon | Wine vinegar |
| 1 | teaspoon | Sugar |
| Salt to taste | ||
| Fresh ground pepper to taste | ||
| Additional fresh bay leaves (opt) | ||
Directions
Melt butter in a saucepan. Add onion and cook gently 2 minutes. Stir in flour and cook 1 minute.
Stir in stock and bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes, stirring constantly. Add milk and bay leaf, stir well and cook 2 minutes.
Blend mustards smoothly with vinegar and sugar. Add mustard mixture, salt and pepper to stock mixture and heat through 2-3 minutes. Remove bay leaf. Garnish with fresh bay leaves, if desired.
Makes 1-¾ cups.
NOTE: This recipe makes a thick sauce. If a thinner sauce is desired, add a little more stock or milk. Serve sauce hot with smoked sausage, rabbit and fish dishes.