Leek mustard sauce (served with ecrivisse strudel)

10 servings

Ingredients

Quantity Ingredient
4 ounces Butter
1 pounds Leeks, cleaned and
Julienned
2 ounces Dry mustard
8 ounces Chicken stock
2 ounces Dijon mustard
1 cup Heavy cream
Cayenne pepper to taste
White pepper to taste
Salt to taste

Directions

In a heavy saucepan, heat butter. Add leeks and saute until tender. Add dry mustard. Cook 2 minutes. Add remaining ingredients. Cook until tender. Adjust Seasonings. Strain through sieve. Serve hot. Source: Brit Shockley

Recipe By : Rhonda Guilbeaux From:

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