Steak Sauce

NEED:
1/2 cup heavy cream
1/2 cup milk
2 tablespoons Worcestershire sauce
6 tablespoons ketchup
4 teaspoons dry mustard **can sub reg. mustard
2 1/4 teaspoons granulated garlic
2 1/4 teaspoons ground white pepper
2 teaspoons salt
1 beef bouillon cube
4 teaspoons cornstarch
1 1/2 tablespoon sherry **optional
Combine the cream, milk and Worcestershire and ketchup in a heavy saucepan, over low heat. In a bowl combine mustard, garlic, pepper and salt. Add this mix to the cream mixture along with the bouillon cube. Cook, stirring constantly, until mixture starts to boil. Put cornstarch in a small bowl and add a bit of cold milk or water and stir until dissolved then add it to the mixture. Cook, stirring, until sauce thickens. Slowly, stir in the sherry. Cook for an additional minute and serve.
Makes 3/4 cup.

ENJOY!