MUSTARD SAUCE

This is a thick, tangy and savory sauce that is great with many recipes but especially Chickpea Cutlets (recipe on this blog) and Potato-Spinach Blintzes (recipe above)

2 tbsp cornstarch (I used arrow root)
3/4 cup vegetable broth
3 cloves of garlic, minced
1/2 tsp of dried thyme
1 tbsp olive oil
1/2 cup sherry cooking wine (I used more veg broth)
1 tbsp soy sauce
1/4 cup whole-grain Dijon mustard
1 tbsp lemon juice
2 tbsp capers (with brine)

Mix the cornstarch with the vegetable broth in a bowl and set aside.
In a small sauce pan over medium heat, saute the garlic and thyme in the oil for about a minute.
Add the wine and soy sauce, and raise the heat to high. Once the mixture is boiling, lower the heat to medium and simmer, to reduce 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.