| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy | Sauces, Seafood | 10 | Servings | |
INGREDIENTS
| 4 | oz | Butter |
| 1 | lb | Leeks, cleaned and |
| Julienned | ||
| 2 | oz | Dry mustard |
| 8 | oz | Chicken stock |
| 2 | oz | Dijon mustard |
| 1 | c | Heavy cream |
| Cayenne pepper to taste | ||
| White pepper to taste | ||
| Salt to taste |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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