Chicken Sauce With Mustard

I based the sauce on my vinegar-free mustard (recipe here) with some extra rice syrup.

I added a lot of water and one whole tomato. I added salt, pepper, and a great deal of basil. I added some fresh parsley. I added a small amount of New Mexico chile pepper, which is hot, but not excruciatingly hot. I was tempted to add smoked paprika but did not -- add it if you wish. I added very small amounts of cardomum and cumin.

Once the tomato had cooked down a bit, I added mushrooms and carrots. Melissa did not want asparagus in there. I also added 2 tablespoons of rice flour and a spoonful of Earth Balance vegan butter.

Unfortunately, the rice flour clumped in the then-boiling sauce.

When I tasted it, the sauce was surprisingly sweet, with the basil and parsley notes stronger than the chili and mustard -- until the aftertaste, when the spices kicked in.

The sauce went well with marinated chicken (recipe here).