This is a recipe from the Rachel Ray show. She served it over waffle fries (which I tried and they were excellent), but I think that the sauce would also be great over any vegetable or maybe even chicken. This makes a lot of sauce, but it is easily halved.

Posted on: Oct 19, 2007

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Ingredients

3 tablespoons butter

3 tablespoons all-purpose flour

3 cups chicken stock

2 tablespoons spicy brown mustard (I used Hellman's honey mustard)

2 cups cheddar cheese, shredded

Directions

1
Melt the butter in a medium-size saucepot. Add flour, cook 1-2 minutes over moderate heat, then whisk in the chicken stock and mustard.
2
When the stock comes to a bubble and starts to thicken, stir in the cheese with a wooden spoon.
3
Remove from the heat and serve.

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Nutrition Facts
Serving Size 1 (173g) Recipe makes 6 servings
Calories 262
Calories from Fat 178		(68%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 12.0g	59%
	Monounsaturated Fat 5.8g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 58mg		19%
Sodium 502mg		20%
Potassium 176mg		5%
Total Carbohydrate 8.0g		2%
	Dietary Fiber 0.3g	1%
	Sugars 2.3g
Protein 13.1g		26%
Vitamin A 565mcg		11%
Vitamin B6 0.1mg		5%
Vitamin B12 0.3mcg		5%
Vitamin C 0mg		0%
Vitamin E 0mcg		1%
Calcium 281mg		28%
Iron 0mg		3%
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Ingredients

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