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Mustard Cream Sauce

Microwaverina's picture
  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

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: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 748 Calories from Fat 546

% Daily Value*

Total Fat 62 g95.7%

Saturated Fat 38.7 g193.6%

Trans Fat 0 g

Cholesterol 197.7 mg65.9%

Sodium 1054.7 mg43.9%

Total Carbohydrates 41 g13.5%

Dietary Fiber 1.9 g7.6%

Sugars 1.8 g

Protein 9 g17.9%

Vitamin A 48.1% Vitamin C 17%

Calcium 11.3% Iron 13.5%

*Based on a 2000 Calorie diet

Mustard Cream Sauce Recipe