Mustard Sauce

Submitted by Eat Your Vegetables

"From the Veganomicon. Serve with Chickpea Cutlets, baked or broiled tofu, and roasted vegetables. This has a strong mustard flavor, so use sparingly."

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 1 1/2 cups

ingredients

• 2 tablespoons cornstarch
• 3⁄4 cup vegetable broth
• 3 garlic cloves
• 1⁄2 teaspoon dried thyme
• 1 tablespoon olive oil
• 1⁄2 cup cooking sherry
• 1 tablespoon soy sauce
• 1⁄4 cup whole-grain Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons capers

directions

1. Mix the cornstarch with the vegetable broth in a measuring cup and set aside.
2. In a small saucepan over medium heat, saute the garlic and thyme in the olive oil for about 4 minutes. Add the vegetable broth mixture, mustard, lemon juice, and capers. Stir often, using a whisk. Once the sauce is bubbling, lower the heat to low and simmer for about 3 minutes. The sauce should be on the thick side.
3. Let cool a bit before serving; this sauce tastes great just above room temperature.