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.

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