2 tbsp. butter
2 1/2 tbsp. flour
2 c. chicken broth
4 tsp. Dijon mustard
2 tsp. lemon juice

Heat the butter. Stir in the flour. Stir in the chicken broth with a wire whisk to form a smooth sauce. Stir in the mustard and lemon juice. Season with salt and pepper. Simmer gently for 5 minutes. Makes enough sauce for 20 ounces of vegetables.