Recipe#983

Servings: YIELD: 100 Portions (3 Quarts)
Portions: 2 Tablespoons Each
Pan Size:
Temperature:

INGREDIENTS

3 qt. stock, beef
3/4 tbsp. salt
1/2 tsp. pepper, black
1 3/4 cups (8 oz) cornstarch
3 tbsp (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

INSTRUCTIONS

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 qt water may be used in place of beef stock. Omit salt in Step 2 and season to taste.