1 1/2 cups warm milk
2 tablespoons butter
2 tablespoons flour
2 tablespoons coarse grain mustard
1/4 teaspoon salt
1/4 tsp. ground black pepper
Heat milk in microwave oven on High power 1 1/2 to 2 minutes until war
Meanwhile, heat butter in a medium skillet over Medium heat.
Add flour; stir continuously, 1 1/2 to 2 minutes, until light golden,
to make a “roux”.
Slowly whisk warm milk into roux and cook 2 to 3 minutes, until thicke
Add more milk if sauce becomes too thick, or according to your desired
Remove skillet from heat.
Stir mustard, salt and pepper into sauce.
Serve with corned beef