| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauces |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Plain flour |
| 1 1/2 |
tb |
Light brown sugar |
| 1 1/2 |
tb |
Dry mustard |
|
|
Salt and white pepper |
| 1 1/2 |
c |
Water |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Fresh lemon juice |
| 1/3 |
c |
Seedless raisins |
| 2 |
tb |
Butter |
INSTRUCTIONS
Place first 4 ingredients in a heavy-based saucepan; stir to blend; bring
water to a boil in a separate saucepan and whisk into dry ingredients, a
little at a time, stirring constantly, to produce a smooth sauce;add
vinegar and lemon juice, then simmer over moderate heat for 7 to 8 minutes;
add raisins; lower heat to low and cook 3 minutes more, or until raisins
are soft and plump; just before serving, stir in the butter until melted;
serve hot with ham. Makes about 1 3/4 cups. Chuck Ozburn
Posted to Bakery-Shoppe Digest V1 #455 by Martha Sheppard
<marthahs@ix.netcom.com> on Dec 16, 1997
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