posted by Chefshell 03-26-99 2:34 PM
Mustard Sauce
2 tbsp. sherry or white wine vineager
2 tsp. black mustard seeds, crushed coarsely
2 tsp. white mustard seeds, crushed coarsely
1 1/4 cup chicken stock
2 tbsp. heavy cream or evaporated milk
1 1/2 tbsp. lemon juice
1 tbsp. Colmans or English style mustard powder
1 tbsp. cold water
1 tbsp. cornstarch
2 tbsp. minced dill
1 tsp. paprika
Salt and pepper to taste
Stir vinegar with mustard seeds in a bowl. Let soak for 2 to 3 hours.
In a sauce pan, mix stock, cream, lemon juice, and mustard powder and bring to a boil.
Stir the cornstarch in the cold water until smooth and slowly add to boiling mixture, stirring as you add. Lower heat and let simmer 3-4 minutes.
Remove from heat and stir in dill, vinegar, paprika, and soaked mustard seeds into the sauce. Add salt and pepper.
Serve warm.