Mustard Leek Sauce

1 cup chopped leaks
2 teaspoons olive oil
1 cup veggie broth
3 tablespoons dijon mustard
12 teaspoons vinegar
1/4 teaspoon curry powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons sugar

Saute leeks in oil until tender. Stir in broth, mustard, vinegar, curry and pepper, bring to boil. Mix cornstarch and water, add to boil. Stir constantly until thickened, approx 1 min. Remove from heat, let stand 5 min. and stir in sugar.


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