---------- exported from cookworks for meal-master, v7.0
 
      title: classic mustard sauce
 categories: professional, sauce
   servings: 50
 
       8 oz clarified unsalted butter
       8 oz bread flour
       4 qt milk
       1    onion
       1    clove
       1    bay leaf
            salt
            freshly grated nutmeg
            white pepper
       4 oz prepared mustard
 
 heat butter in a large skillet, over a low flame 
 add the flour and whisk to make a white roux 
 remove from heat and allow to cool slightly 
 in a saucepan, scald the milk slightly 
 gradually beat the scalded milk into the roux 
 heat and stir to a boil and reduce heat to a simmer 
 impale the bay leaf to the onion with the clove 
 add to the sauce 
 simmer for 15-30 minutes, stirring often 
 stir in prepared mustard 
 add hot milk as needed to adjust the consistency 
 season very lightly with salt, nutmeg, and white pepper strain through a
 chinois 
 top with melted butter to keep a skin from forming 
 keep warm in a bain marie or cool quickly in ice or a vented water bath
 and chill
 serve warm
 
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