THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
Combine broth and water in a saucepan; bringto a aboil; set aside.
Heat oil in a heavy, nonreactive saucepan over medium-low heat. Stir in the flour to make a roux and coo, stirring occasionally, until golden, 5-8 minutes. Stir in mustard. Slowly qwhisk in hot liquid, making sure to incorporate all the roux around edge of pan. Bring to a boil, reduce heat and simmer for 3 minutes.
See notes for menu suggestions.
NOTES : Good with grilled tomato bruschetta, followed by gingerbread for dessert.