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Place corn starch and Dijon Mustard into good-sized microwaveable bowl and add a little of the milk.
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Stir to mix as much as you can.
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If you can get it lump free then great (I couldn't!)
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- if not then the lumps will resolve themselves in the cooking anyway, (well mine did!
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).
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Stir in the milk and the rest of the ingredients except the boiling water.
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Stir in a good half of the boiling water.
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Stir well.
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Cook in microwave on full power for a few minutes (3 to 4 depending on microwave power rating) until it's been bubbling merrily for a good 45 seconds.
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10
Take it out and give a good stir then stir in more boiling water until sauce is a just a bit thicker than you would like it to be.
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Microwave again until bubbling merrily.
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Just prior to serving, stir in a little more boiling water to dilute to desired consistency and.
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13
.
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14
.
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15
.
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Optional:.
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microwave for 30 seconds or so to bring it back to boiling hot.
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SERVE.
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Optional Garnish:.
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Drizzle a little fresh lemon juice across the top when it's on the plate and garnish with fresh ground black pepper or paprika and segments of lemon and/or chopped herb leaves such as Basil, Tarragon or Mint etc.
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21
I was so pleased with this I took a couple of pictures which I added to my website - in the (probably vain and arguably very mischievous) hope that I can persuade my mother that making up proper sauces really needn't take forever, have loads of butter, or even very much effort!
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:).
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It's surprisingly creamy (which was exactly what I wanted).
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If you'd like it with a little more bite then stir in a little Tabasco sauce and a few drops more lime juice.
