1/2 cup unsalted chicken stock
1/2 cup white wine vinegar
1 1/2 Tbs finely minced onion
4 cloves crushed garlic
2 Tbs Dijon-style mustard
2 tsp margarine


Bring chicken stock, vinegar and onion to a slow boil in a small heavy saucepan over medium heat. Reduce heat and simmer for about 5 minutes. Crush garlic with flat side of knife or with a garlic press. Add garlic and mustard to stock. Stir. Heat for another few minutes. Whisk in margarine. Serve immediately or use as a baste.
This recipe yields 1 cup for 4 servings.
Comments: This sauce is great over chicken, fish, shellfish, smoked meat or vegetables. It can also be used as a baste for grilling.
Nutritional Analysis Per Serving: Calories 25; Fat (grams) 1; Percent calories from fat 36; Percent polyunsaturated 9; Percent saturated 9; Percent monounsaturated 18; Cholesterol (milligrams) trace; Sodium (milligrams) 100; Protein (grams) 1; Carbohydrate (grams) 3; Fiber (grams) trace.