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 warm.
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 thickened.
Add more milk if sauce becomes too thick, or according to your desired consistency.
Remove skillet from heat.
Stir mustard, salt and pepper into sauce.
Serve with corned beef
No Nutritional Information Available