| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We don’t change God’s message — His message changes us.”