Instructions: Bring chicken stock, vinegar and onion to a slow boil in a small heavy saucepan over medium heat. Reduce heat and simmer for about 5 minutes. Crush garlic with flat side of knife or with a garlic press. Add garlic and mustard to stock. Stir. Heat for another few minutes. Whisk in margarine. Serve immediately or use as a baste.

This recipe yields 1 cup for 4 servings.

Comments: This sauce is great over chicken, fish, shellfish, smoked meat or vegetables. It can also be used as a baste for grilling.

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: Up to 1/4 cup may be used without counting - may be used freely.

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