What's for supper? (what to do with leftover mustard sauce)

Do you know what this stuff is?

It's Oktoberfest mustard.  It's kind of sweet, and you put it on German sausages, especially served on buns.

I make my own, from a Canadian Living recipe I clipped years ago (see below).  It's easy to make, but the recipe makes more than we put on the sausages for one meal, and I'm never sure what to do with the rest of it.  (Duh, of course I could cut it in half, but I don't usually think of that while I'm making it.)

Tonight it finally dawned on me that if I mixed the leftover sauce with some honey and butter, it would work just fine for Honey Mustard Chicken.  And it did.

Tonight's menu:

Honey Mustard Chicken, with the last of a jar of sauerkraut
Noodles, peas
Rice pudding for anyone that wanted it, only because I had a bit of leftover rice and the oven was on
Bran muffins, also because the oven was on
Fresh fruit as requested.

Here's the mustard recipe:

Oktoberfest Mustard, as printed in Canadian Living Magazine sometime around 1980

2 tbsp. butter
1 tbsp. all-purpose flour
1/4 cup prepared mustard (not dry--you want regular hot dog mustard here)
3 tbsp. granulated sugar
1/3 cup milk
1/4 cup white vinegar

Melt butter in small suacepan.  Whisk in flour and cook over medium heat until bubbling.  Stir in mustard, sugar, and milk.  Cook over low heat until thick and smooth, stirring constantly.  (This takes only a couple of minutes.)  Remove from heat and add vinegar; whisk until smooth.  Pour into glass jar or other container; cover and refrigerate.  Makes about 3/4 cup.