Creamy Mustard Sauce
This versatile sauce is brilliant over chicken, pork chops, ham, steamed cauliflower and leeks. Any leftover makes a great toasted sandwich, just add a little ham and cheese.
¼ cup flour
½ cup dry white wine
1 bay leaf
1 cup stock (vegetable or chicken)
½ cup cream
2-3 tbsp Peplers’ Mustard
In a small saucepan heat the wine and bay leaf and simmer until the wine reduces by half.
Take off the heat, remove the bay leaf and add the stock, cream and mustard.
In another pot melt the butter. Stir in the flour, cooking for 2-3 minutes before slowly adding in the wine / stock mix. Stir continually until the sauce is thick.