Mustard Leek Sauce
Ingredients
1 C. chopped leeks, or 1 C. green onions and tops
2 tsp. olive or vegetable oil
1 C. chicken broth
3 Tbsp. Dijon style mustard
2 tsp. distilled white vinegar
1/4 tsp. curry powder
1/4 tsp. pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
2 Tbsp. Equal Spoonful
Cooking Instructions
Sauté leeks in oil until tender in small saucepan. Stir in chicken broth, mustard, vinegar, curry powder and pepper; heat to boiling. Mix cornstarch and water; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute. Remove from heat; let stand 2 to 3 minutes. Stir in Equal Spoonful.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)