Title: Tangy Mustard Sauce
Categories: Sauce
Yield: 1 Servings

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)

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.

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