Recipe - Tangy Mustard Sauce

3 tablespoon Butter
1 small Onion, finely chopped
One fourth cup Allpurpose flour
1 cup Chicken stock
2/3 cup Milk
1 Bay leaf
1 teaspoon Coarsely ground mustard
2 teaspoon Dry mustard
1 tablespoon Wine vinegar
1 teaspoon Sugar
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 23 minutes. Remove bay leaf.
Garnish with fresh bay leaves, if desired.

Makes 1Three fourths 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini