Mustard Cream Sauce
|Pepper white||1 Dash|
|All purpose flour||3 Tablespoon|
|Prepared mustard||1 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.