| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
2 |
Cups |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 |
c |
White wine |
| 1 |
c |
Buttermilk |
| 3 |
tb |
Honey mustard |
|
|
Salt, pepper |
INSTRUCTIONS
Put butter in top of double boiler. When butter is melted, add flour to
form a roux, then add wine, buttermilk and mustard. Stir until mixture
comes to desired consistency. If sauce is too thick, add a little milk (or
water). Season to taste.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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