Creamy Mustard Sauce with Vermouth and Thyme

The New Best Recipe from America's Test Kitchen

Makes about 3 1/2 cups

1 1/2 cups low-sodium chicken broth

2 Tbsp cornstarch

2 Tbsp unsalted butter

3 medium shallots, chopped fine

2 cups dry vermouth

1 Tbsp dark or light brown sugar

1/2 cup Dijon mustard

1/4 cup whole-grain mustard

1 Tbsp chopped fresh thyme leaves

Salt and pepper to taste

Whisk the broth and cornstarch together in a small bowl; set aside. Heat the butter in a 12-inch skillet over medium heat until foaming; add the shallots and cook until softened, about 3 minutes. Stir in the vermouth and brown sugar; increase the heat to medium-high and simmer until the alcohol vapors have cooked off, about four minutes.

Whisk the broth and cornstarch mixture to recombine, then gradually whisk it into the simmering liquid; return the sauce to a simmer to thicken, stirring occasionally. Off the heat, whisk in the mustards and thyme; season with salt and pepper to taste. (The sauce can be cooled to room temperature and refrigerated for up to two days. Reheat in a medium saucepan over medium-low heat.) Serve with ham.