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Tangy mustard sauce

Yield: 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

Instructions:

Salt to taste Fresh ground pepper to taste Additional fresh bay leaves -(opt) 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.

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