1 tbsp. butter
2 tbsp. grated onion
1/2 tsp. dry mustard
1/2 tsp. salt
1 crushed clove garlic
1 tbsp. flour
1 cup undiluted Carnation Evaporated Milk
3 drops hot pepper sauce
1 cup cooked mixed vegetables

Makes 2 Cups

Recipe from Cooking with a Velvet Touch (1964)

Melt butter in saucepan over low heat.  Add grated onion, mustard, salt, garlic and flour.  Stir until smooth.  Gradually add Carnation and cook over med. heat until thickened, about 5 min. stirring constantly.  Add mixed vegetables and heat to serving temperature.  Serve immediately over fish sticks or your favorite broiled or fried fish.