1/4 c. plain yogurt
2 tsp. all-purpose flour
1 tsp. instant chicken bouillon granules
1/3 c. milk
1 tbsp. Dijon-style mustard

In a small saucepan stir yogurt into flour and bouillon granules. Stir in milk and mustard. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir one minute more. Spoon sauce over desired vegetable. Makes 8 one-tablespoon servings.