Mustard Sauce with Vermouth and Thyme

Name: Mustard Sauce with Vermouth and Thyme
Yield: Serves 21 (Makes about 3 1/2 cups)
Ingredients: 1 1/2 cups, chicken stock or canned low-sodium chicken broth; 2 tablespoons, cornstarch; 2 tablespoons, unsalted butter; 3 , medium shallots, chopped fine; 2 cups, dry vermouth; 1 tablespoon, brown sugar; 1/2 cup, Dijon mustard; 1/4 cup, whole grain mustard; 1 tablespoon, chopped fresh thyme leaves

Make Ahead
Quick
Condiments
Sauces

Appears in Cook's Illustrated November/December 1999, America's Test Kitchen TV

This sauce goes especially well with ham.

SERVES 21 (Makes about 3 1/2 cups)

TIME 30 minutes

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