2 tablespoons vegetable oil
1 1/2 tablespoons cornstarch
1 1/2 teaspoons lemon juice
3 cloves garlic, minced
1 tablespoon dried shallots
2 tablespoons white sugar
3 tablespoons white wine
1/2 cup hot water
1 tablespoon distilled white vinegar
1 tablespoon molasses
1 tablespoon unsalted butter
In an electric blender, blend the oil, cornstarch, lemon juice, garlic, shallots and sugar. Stir to mix and blend. Mix together the wine, hot water, vinegar, molasses, butter, mustard and mustard sauce. Pour into a container.
Store the mixture covered in the refrigerator. When serving, spoon just a portion of the sauce over meat and vegetables. Refrigerate remaining sauce for 5 hours or overnight, until cooking time, returning meat and vegetables to the refrigerator.