Title: Tangy mustard sauce
 Categories: Sauces
      Yield: 1 Servings
 
      3 tb Butter
      1 sm Onion, finely chopped
    1/4 c  All-purpose flour
      1 c  Chicken stock
    2/3 c  Milk
      1    Bay leaf
      1 ts Coarsely ground mustard
      2 ts Dry mustard
      1 tb Wine vinegar
      1 ts Sugar
           Salt to taste
           Fresh ground pepper to taste
           Additional fresh bay leaves
           -(opt)
 
  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 1-3/4 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.