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