Mustard Sauce

By Yankee Magazine

Oct 23 2007

This mustard sauce is very hot and pairs well with all meats and fish.

1-1/2 cups

2 tablespoons butter
2 tablespoons flour
1/2 cup beef stock
1 cup heavy cream
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce

Blend together the butter and flour over low heat and gradually add the beef stock and the cream. Stir until thick, add the seasonings and serve hot.