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the low carb way

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Mustard Chive Sauce

Posted by Solitary Dancer on April 20, 2008

Supposedly this recipe came from Gourmet Magazine, May 1990.  Needless to say, I checked the web site and couldn’t find it anywhere.  Here it is anyway. I think it would be great on something like Roast Beef. Enjoy!

Mustard Chive Sauce

INGREDIENTS:

  • 1/2 cup dry mustard
  • 3 tablespoons distilled white vinegar
  • 1 1/2 teaspoons sugar (I am sure granulated Splenda would work just fine)
  • 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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