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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Serve on vegetables or beef roast. Gourmet. May 1990 Ingredients:
1/2 cup dry mustard |
3 tablespoons distilled white vinegar |
1 1/2 teaspoons sugar |
1 1/2 teaspoons salt |
3/8 cup unsalted butter, cut into bits and softened |
3 tablespoons minced fresh chives |
Directions:
1. In a small bowl stir together the mustard, the vinegar, the sugar, the salt, and 3 tablespoons water, making a smooth paste, and let the mixture stand, covered, for 10 minutes.
2. Transfer the mixture to the top of a double boiler set over barely simmering water and whisk in the butter until it is just melted and incorporated thoroughly.
3. Remove the pan from the heat and stir in the chives. Transfer the sauce to a sauce boat and serve it warm or at room temperature.
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