| Ingredients:
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½ C Butter
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½ C Lour
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16 ozs. Half and Half
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4 ozs. Dijon mustard
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2 ozs. Apricot Preserves
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Instructions:
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Heat butter over medium heat and incorporate flour without burning to make roux.
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Add half and half and cook until smooth.
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Whisk in mustard and apricot preserves and cook until thickened.
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Adjust seasoning with salt and white pepper.
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Adjust thickness with additional half and half if necessary.
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Serve with Ham Wellington. |