• 2–quart saucepan  
• 1-cup measure

• 3 T cornstarch and 1/3 c cool water
• 3 cups cool water OR 3 cups chicken broth
• 1 T chicken base Better Than Bouillon Chicken Base (or vegetable base)
• 1 T (unsalted) butter
• ½ c half-and-half  (OR sour cream, OR whole milk)
• 3T traditional Dijon mustard (Use 4 T, if you’d like a more pronounced Dijon flavor)
• Optional:  capers

• Capers really dress up this sauce! Buy the “non-pareil” capers that come in a very small bottle. Whatever amount you add to the sauce, be sure to rinse the capers thoroughly, because they are packed in brine, which is both acidic and extremely salty. Plan for 8-10 capers per person. You could also provide a small bowl with rinsed capers on the table to pass for anyone who’d like them. I find that no one will try them, if they haven’t had them before, so I tend to just put them in the sauce. People can pick them out and not eat them, but usually they try them and find them exotic and somewhat fancy!

1. Using your measuring cup, make a flour slurry (thin paste with no lumps) using 3 T cornstarch and 1/3 c cool water.
2. Place 3 cups cool water into a 2-Qt saucepan.
3. Add flour slurry to water and stir to mix.
4. Add 1 T  Better Than Bouillon Chicken Base  (UNLESS you are using chicken stock in place of the water)
5. Add 1 T butter
6. Add ½ c half-and-half, heavy cream, sour cream, or whole milk (Yogurt and soymilk just taste very weird in this sauce)
7. Add 3 T traditional Dijon mustard
8. Heat mixture on stove- medium high heat- to a gentle boil, stirring constantly until bouillon and butter are melted and thoroughly incorporated. Lower heat and stir until sauce thickens to the consistency of melted ice cream. This will not be a thick gravy; it’s a light sauce.

*For flavor variations, you could add 1-2 tsp of any of the following herbs: Tarragon, Dill, Rosemary, Basil, Thyme, or Beggs Bold Blends Poultry & Pork Seasoning

Serve over salmon, steelhead trout, swordfish steak, or chicken—or over cooked rice or vegetables!

To freeze– Let sauce cool, then pour into freezer container(s). (I freeze in ½ cup portions.) NOTE: Frozen sauces often separate (since they are homemade). Correct this issue by blending a few seconds with a stick blender or a milk frothing wand.

TIP: Do not add capers, if you plan to freeze this sauce. After defrosting and blending the sauce,  then add capers.

Thaw before heating in microwave, if you have time. Then heat for between 30 seconds and 1 minute.

If you are in a hurry and heating from frozen, heat for 30 seconds and stir. Then continue heating in 30-second intervals and stirring until desired temperature.