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“Serve on vegetables or beef roast. Gourmet. May 1990”
READY IN:
20mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

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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