Ingredients
2 Tbsp. Butter
2 Tbsp. Flour
1 c. White wine
1 c. Buttermilk
3 Tbsp. Honey mustard Salt, pepper
Method
Sources
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta
Real fermented mirin — sweet rice wine for glazes and teriyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta
Real fermented mirin — sweet rice wine for glazes and teriyaki
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Put butter in top of double boiler. When butter is melted, add in flour to create a roux, then add in wine, buttermilk and mustard. Stir till mix comes to desired consistency. If sauce is too thick, add in a little lowfat milk (or possibly water). Season to taste.