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Mustard Cream Sauce

Microwaverina's picture
Ingredients
  Butter 2 Tablespoon
  Pepper white 1 Dash
  All purpose flour 3 Tablespoon
  Prepared mustard 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Chicken broth 3⁄4 Cup (12 tbs)
  Light cream 1⁄2 Cup (8 tbs) (or milk)
  Snipped chives 2 Teaspoon
  Prepared horseradish 1 Teaspoon
  Lemon juice 1 Teaspoon
Directions

In a 1-quart casserole micro-melt the butter 30 to 40 seconds.
Blend in flour, mustard, salt, and white pepper.
Gradually stir in chicken broth and light cream or milk.
Micro-cook, uncovered, 1 minute; stir thoroughly.
Micro-cook, uncovered, till sauce is thickened and bubbly, about 2 minutes longer, stirring every 30 seconds.
Stir in snipped chives, horseradish, and lemon juice.
Micro-cook, uncovered, 45 seconds more.
Serve with baked fish, green vegetables, or hard-cooked eggs.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Mustard

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