Mustard Sauce

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.