Instructions: In 1-quart saucepan, melt butter over medium heat. Add onion and garlic; stirring frequently, cook 3 minutes or until tender. Stir in mustard. Gradually stir in consomme, Worcestershire sauce, wine and Tabasco pepper sauce until well blended. Bring to a boil and simmer 5 minutes. Stir in lemon juice.

Serve this sauce over shrimp.

This recipe yields 1 1/4 cups.

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