Side Pannel
Tangy Mustard Sauce
Ingredients List
- 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)
Directions
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.
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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