Title: Leek Mustard Sauce (Served with Ecrivisse Strudel)
Categories: Sauce
Yield: 10 Servings

4	oz	Butter
1	lb	Leeks, cleaned and
		Julienned
2	oz	Dry mustard
8	oz	Chicken stock
2	oz	Dijon mustard
1	c	Heavy cream
		Cayenne pepper to taste
		White pepper to taste
		Salt to taste

In a heavy saucepan, heat butter. Add leeks and saute until tender. Add dry mustard. Cook 2 minutes. Add remaining ingredients. Cook until tender. Adjust Seasonings. Strain through sieve. Serve hot. Source: Brit Shockley

Recipe By : Rhonda Guilbeaux

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