Melt the butter in a sauté pan. Stir in flour and cooks to make a light roux.
Turn off the heat, and slowly stir in chicken stock, a little at a time, to keep the mixture smooth.
When it reaches the desired consistency, return to low heat, and add the mustard, lemon juice, salt and pepper.
For serving with beef, substitute beef for chicken stock, and perhaps add a teaspoon of Worcestershire sauce.
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|Serving Size: 1 Serving (1038g)|
|Recipe Makes: Servings|
|Calories from Fat: 316 (50%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 17.7g||88 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 89.8mg||28 %|
|Sodium 1857.8mg||64 %|
|Potassium 1054.8mg||28 %|
|Total Carbohydrate 54.8g||16 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 54.2g|
|Protein 25.1g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 635
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