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MUSTARD SAUCE 2 Tbsp. fat from roasting pan of crown roast 2 Tbsp. flour 1/2 c. dry white wine 1/2 c. hot white chicken stock 1 c. heavy cream 1 Tbsp. Dijon mustard Make a roux with drippings and flour. Cook for 2 minutes. Add wine to roux, cook until wine is reduced to 2 tablespoons and add chicken stock and cream. Cook and stir until thick. Thin the mustard with 2 tablespoons of sauce and add to sauce. Season with salt and pepper. Note: This sauce is made to go with crown roast of pork and the sausage and raisin stuffing. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!