1. In a medium large saucepan place the butter and heat it on medium until it has melted.
2. Add the garlic, onions, scallions, jalapeno chile pepper, basil, and tomatoes.
3. Cover the panwith a lid and cook the ingredients for 5 minutes.
4. add the country dijon mustard and stir it in. cook the ingredients for 3 minutes.
5. add the chicken stock and bring the mixture to a boil.
6. Reducei the heat to low and simmer the ingredients for 1 to 1-½ hours until a thick but pourable sauce consistency is achieved.
7. Makes 2 cups.
8. stromquist and stromquist (1990), southern california beach recipe.
9. Sante fe, nm: tierra pubs.
10. recipe by : julian drummond.
11. Coral cafe, redondo beach at the sheraton.