Mustard sauce

tl;dr just make a béchamel sauce and put a glug of hot mustard in it.

This is a roux-based version of a simple mustard sauce that's easy to make vegan. Serve on fish, poultry, vegetables and savory pies, then use leftovers hot or cold as a sandwich topping.

Ingredients

• 2 tbsp butter or margarine
• 2 tbsp all purpose flour
• 1 1/2 cup milk, or plant milk
• 2 tbsp prepared hot English mustard (e.g. Colman's)
• 1 tbsp lemon juice
• salt and pepper to taste

Directions

Melt butter over medium heat. Add flour and cook the roux, whisking constantly, for 3-4 minutes. Add remaining ingredients and bring to a slow boil, whisking occasionally, until thickened. Remove from heat and keep warm to serve.