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Hot Mustard Sauce for 100


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Servings: 100 Portions (3 Quarts)
Portions: 2 Tablespoons Each

3 quart stock, beef
3/4 tablespoon salt
1/2 teaspoon pepper, black
1 3/4 cups (8 oz) cornstarch
3 tablespoon (1 1/2 oz) sugar, granulated
1 cup water, cold
1 cup (8 oz) mustard, prepared
3/4 cup (8 oz) horseradish, prepared
1/4 cup vinegar
1/4 cup (2 oz) butter or margarine

Heat beef stock. Combine salt, pepper, cornstarch, sugar, and water to make a smooth
paste. Stir gradually into hot stock. Cook until smooth and thickened, stirring
constantly. Add remaining ingredients; stir until smooth.

NOTE:
3 oz Soup and Gravy base beef and 3 quart water may be used in place of beef stock. Omit
salt in Step 2 and season to taste.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.