SWEET AND SOUR MUSTARD SAGE SAUCE
This is one of those all-purpose sauces chefs pray for. Creamy, sweet, sour. Mustard, sage, paprika, garlic and onion flavors highlight its essence. Use over all veggies plus for potato, pasta, bean, rice dishes. A universal sauce!
Makes 3-1/2 cups
3 c. unsweetened Almond Milk
½ c. water
1/3 c. flour
1-1/2 t. salt
1 t. onion powder
1 t. garlic powder
freshly ground black pepper
1 t. mild paprika
2 t. dried rubbed sage
¼ t. ground allspice
½ c. red wine vinegar
¼ c. sugar
¼ c. prepared yellow mustard
Place almond milk in large saucepan and bring to soft boil.
Combine water and flour in jar with tight-fitting lid. Shake vigorously till dissolved, then pour into almond milk, stirring continuously till thickened. Reduce heat to low and continue stirring often for about 5 minutes.
Add salt, onion and garlic powders, black pepper to taste, paprika, sage, allspice, vinegar, sugar, and mustard, stirring well after each addition with wire whisk. Continue to cook for about 10 minutes on very low heat to meld the flavors. Adjust for salt and pepper.
Notes: I served this originally over collard greens and cabbage, which demands a stronger flavor base. For blander dishes I’ll reduce the sage and onion powder possibly by one half.
This sauce is spectacular the way it is, but it’s still a base sauce, so experiment with different flavorings. I’m thinking basil, saffron, curry. I’ll be experimenting too.