Mustard Sauce

Page 204

| Course Type: Sauces/Gravies

(2 reviews)

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Recipe Review

I prepared this sauce to go along with the chickpea cutlets, also from this book.

If you love mustard, and like the tang of capers, then this is for you. For me, this seemed a little too strong. Nevertheless, it did spice up the chickpea cutlets.

Preparing this sauce was a bit nerve-wracking. The recipe suggests that, after addition of the vegetable stock and corn starch, you should boil the mixture. For me, it didn't boil, but set up very thickly. I was afraid I had ruined it, but after adding lemon juice and the other ingredients, it formed a very silky sauce with a lovely texture.

(2) useful  

Comments

Jayme - 26th June 2011
Your mustard sauce looks soooo pretty! Too bad it's mustardy awesomeness was wasted on you. Next time I will come over and it eat it all for you. I love this stuff.

Queezle_Sister - 4th July 2011
Jayme, you always make me smile! We'd love to have you come show us how to appreciate this.

Jayme - 5th July 2011
Anytime!

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