This sauce is sensational over grilled seitan, vegetables, or potatoes. It also peps up sandwiches when used as a spread. Contributed by Tamasin Noyes, from Grills Gone Vegan*,© 2013, Book Publishing Company. Reprinted by permission.
Makes: ½ cup
- ⅓ cup Dijon mustard
- ¼ cup salt-free vegetable broth
- 2 tablespoons maple syrup
- 1 tablespoon hot sauce of your choice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon ground pepper
- Salt, optional
Put the mustard, broth, maple syrup, hot sauce, garlic powder, onion powder, red pepper flakes and pepper in a small saucepan and stir to combine. Bring to a boil over medium-high heat.
Decrease the heat to low and simmer uncovered, stirring occasionally, for 5 minutes to allow the flavors to meld. Season with salt to taste, if desired. Stored in a covered container in the refrigerator, the sauce will keep for 1 week.
Tip: To reheat the sauce, warm it gently over medium-low heat until steaming, about 4 minutes. Add a bit of broth if the sauce is too thick.
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- Here are lots more recipes for simple sauces and such.