This is a good sauce to use to
top fish and fresh vegetables.
I also like to serve it with
rare roast beef and mushrooms.
Ingredients:
1 tablespoon butter
1 tablespoon all purpose flour
2 cups low-salt beef broth
2 tablespoons Dijon mustard
2 tablespoons drained capers
black pepper
Directions:
Place skillet over medium heat.
Add butter, stir until melted.
Add flour, whisk until smooth.
Gradually whisk in broth, bring to boil.
Boil until sauce is reduced to 1 1/4 cups,
whisking often, about 6 minutes.
Whisk in mustard and capers.
Season sauce with pepper.
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