Piquant Sauce for Fish

From the United States Regional Cookbook, Culinary Institute of Chicago, 1947.

• Ready In: 15 mins
• Yields: 2 2/3 cups

Ingredients

• 1⁄4 cup butter
• 1  cup water
• 1  cup beef broth
• 2  teaspoons salt
• 1  teaspoon mustard seeds
• 6  tablespoons lemon juice (fresh is best)
• 1⁄8 teaspoon cayenne

Directions

1. Melt butter and add remaining ingredients in the order listed; blend well.
2. Heat thoroughly.