MUSTARD SAUCE

Mustard Sauce image

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

Provided by Eat Your Vegetables

Categories Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 10

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

Steps:

Mix the cornstarch with the vegetable broth in a measuring cup and set aside.
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.
Let cool a bit before serving; this sauce tastes great just above room temperature.

Nutrition Facts : Calories 542.8, Fat 11.4, SaturatedFat 1.6, Cholesterol 1.2, Sodium 1904, Carbohydrate 34.7, Fiber 2.5, Sugar 6.4, Protein 5.4

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