102 cornstarch custard recipes

Quick beef stir-fry with currant jelly, Dijon mustard, and frozen mixed vegetables. A sweet-savory weeknight dinner in one skillet, ready in 40 minutes.

Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.

Pan-fried beef liver dusted in paprika flour, served with a Dijon mustard sauce made with Worcestershire and chopped dill pickle. Quick 30-minute dinner.

Homemade BBQ sauce blends sauteed onion and garlic with ketchup, molasses, vinegar, Worcestershire, and mustard, thickened with a touch of cornstarch. Sticky, smoky-sweet sauce for grilled chicken, pork, or beef.

Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.

If you're looking for a simple dish that will entertain your date tonight, then try this succulent recipe that won't disappoint.

Slow cooker pork loin roast braised in a sweet cranberry glaze with mustard and cloves, finished with a thickened cranberry pan gravy. Set it and forget it for 6 to 8 hours.

Showstopper honey-baked ham simmered in ginger ale, roasted with white wine, glazed with honey-maple-mustard, and served with rich pan sauce. Restaurant-worthy holiday centerpiece.

Roast pork tenderloin with sweet peppers and onions in a Worcestershire mustard pan sauce. A classic Sunday-dinner sheet pan roast with bold, savory finish.

Based on a healthified Hollandaise recipe, this version of a classic French sauce is one of the numerous variations on the "mother" sauce, great served over veggies or is great to dress up any meat, from fish and chicken to beef.

Let the oven have the day off and turn on your crockpot for this succulent dish you will love.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

Dress up your ribs in a new way with this succulent recipe that is 100% stress free!

A succulent pork roast dish that's made with green peppercorns and apple cider.

Broiled chicken breasts baked in a tangy pineapple-Dijon sauce with Worcestershire, rosemary, and lemon slices. Sweet, savory, and on the table in one hour.

Florida-style barbecue sauce with orange, pineapple, and mango juice mixed with dark brown sugar, ketchup, and onion juice. A sweet, tropical BBQ sauce that makes 1 1/2 quarts.