• 1/3 C Unsalted butter
• 1/4 C All purpose flour
• 1 C Vegetable broth
• 1 C Beef broth
• 1 Tbsp Gindo's Green
• 1 C Heavy Cream
• 1 tsp Dijon mustard
• 2 oz ( shot glass ) dry white wine
• Salt and pepper to taste
1. Add 1/3 C butter to the juices left from the meatballs. Whisk in flour until it dissolves and turns brown in color.
2. Pour in stock, cream, Gindo's Green and dijon. Bring to a simmer and season with salt and pepper to taste.
3. Simmer until thickened, then pour over meatballs and enjoy!