I have to let you know right away that I am NOT a mustard lover. I will always choose ketchup for my hot dog. When I was 5 I made myself a mustard and cheese sandwich that was a Dagwood -style masterpiece (using all the cheese my family had in the refrigerator). I took one bite and refused to eat it. My mother was not pleased, and I am pretty sure she made me eat my shunned creation to drive home the point that I should not waste food. All that to illustrate that mustard and I have not been friends for a long time. But Germany changed my life. Seasonally, during Octoberfest, Aldi will carry a variety of whole- grain mustards. This one is my favorite. I buy a bunch of them so I can use them all year long.
Quality, whole-grain mustard is a revelation! It has the heat, texture and sweet that for some reason really appeals to me, much more than it's distant yellow deli cousin. I liked the idea of this recipe, but changed it to incorporate my whole grain friend.
This sauce is delightful; decadent, tangy, savory and sweet. We used it on salmon, but I think it would go well on poached eggs too.
Garlic Mustard Cream Sauce
Ingredients:
- 4 Tbsp butter
- 4 cloves garlic minced
- 2 Tbsp whole-grain mustard
- 1 cup half and half
- 2 tsp fresh dill or 1 tsp dried
- 1 Tbsp Flour
- For the sauce, in a small sauce pan melt butter. Add the minced garlic and cook for about 1 minute. Whisk in the flour until blended and smooth.
- Gradually add the cream and reduce heat to medium low. Stir in the mustard and dill. Salt and pepper to suit taste.
No comments:
Post a Comment