Mustard Sauce to accompany Corned Beef

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From the Minneapolis Star and Tribune this is an absolute must for our corned beef and  cabbage dinner.

2 tablespoons butter
1 1/2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup milk
1/4 cup mustard, GOLD NOT YELLOW ( I use Gulden's)
1 tablespoon sugar
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce

MELT BUTTER IN SAUCEPAN; REMOVE FROM HEAT.  STIR IN FLOUR SALT AND PEPPER UNTIL SMOOTH.

ADD MILK, STIRRING CONTINUALLY AND BRING TO A BOIL OVER MED HEAT; CONTINUE STIRRING UNTIL THICK.

GRADUALLY STIR IN MUSTARD, SUGAR, VINEGAR AND WORCESTERSHIRE SAUCE. SERVE WARM.

MAKES ABOUT 1 1/4 CUPS OF SAUCE.

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