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Apricot Mustard Cream Sauce

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