Mustard Sauce for Pork

• 2 tbsp. butter
• 2 tbsp. flour
• 2 chicken-stock cube
• 2 cups water
• 4 tbsp. dijon mustard
• 2 tbsp. white balsamic vinegar
• 2 tbsp. honey

1. Combine butter flour and stock cube in small saucepan.
2. Heat over medium heat, stirring and breaking down the stock cubes, until butter and stock cube melt, forming a roux.
3. Remove from heat.
4. Add remaining ingredients, and place back on heat - increase to high.
5. Stir in roux and other ingredients with a small whisk.
6. Once sauce begins to thicken and just before it simmers, reduce heat to low.
7. Adjust honey and vinegar, 1 tsp at a time, to make it sweeter or more sour, to your liking.
8. Allow to simmer 5-8 minutes.
9. Serve hot, with roast pork and steamed baby potatoes (buttered with fresh dill).

butter, flour, chicken, water, dijon mustard, white balsamic vinegar, honey

Taken from www.foodgeeks.com/recipes/22165 (may not work)