Mustard Sauce (Hot)

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2 quarts Beef Stock
5 ounces cornstarch
2 tablespoons granulated sugar
2 teaspoons salt
1/2 teaspoon white pepper
1/2 cup cold water
2 ounces prepared mustard
4 ounces horseradish
2 tablespoons cider vinegar
1 ounce margarine
Yield: 2 quarts
1. Heat stock to boiling point.

2. Blend dry ingredients with cold water. Add gradually to hot stock. Cook and stir until thickened.

3. Add remaining ingredients. Stir until blended.
 
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