Mustard Sauce

Ingredients

• 2 T Cornstarch
• ¾ C Low-Soduim Vegetable Broth
• 3 Cloves Garlic, minced
• ½ t Dried Thyme
• 1 T Olive Oil
• ¼ C White Wine Vinegar
• 1 T Soy Sauce
• 4 T Whole-Grain Dijon Mustard
• 1 T Lemon Juice
• 2 T Capers, with brine

Instructions

1. 1 Whisk The Cornstarch With The Vegetable: Whisk the cornstarch with the vegetable broth in a measuring cup and set aside.
2. 2 In A Small Saucepan Over Medium: In a small saucepan over medium heat, saute the garlic and thyme in the olive oil for about a minute.
3. 3 Add The Vinegar And Soy Sauce: Add the vinegar and soy sauce, and raise the heat to medium-high. Bring to a boil, lower the heat to medium and simmer until the vinegar is no longer pungent. Whisk in the vegetable broth mixture, mustard, lemon juice. Stir in the capers. Once the sauce is bubbling, lower the heat to low and simmer for about 3 minutes, stirring often. The sauce should coat the back of a spoon; thin with water as needed.
4. 4 Let Cool A Bit Before Serving;: Let cool a bit before serving; this sauce tastes great just above room temperature.