1/3 c. butter
3/4 c. sour cream
2 tbsp. grated Parmesan cheese
2 tbsp. drained capers
1/2 tsp. dry mustard

Melt butter in a quart saucepan. Stir in remaining ingredients. Cook over low heat stirring constantly until heated. Serve over asparagus, green beans, broccoli or cauliflower. Yields 1 1/4 cups.