Tangy mustard sauce
Last updated 6/12/2012 1:26:13 AM. Recipe ID 60519. Report a problem with this recipe.
Title: Tangy mustard sauce
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
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
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.
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