Triple-mustard sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Dijon mustard |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Whole mustard seeds |
| 1 | teaspoon | Crushed black peppercorns |
| 3 | tablespoons | Brandy |
| 3 | tablespoons | Chopped fresh tarragon or 2 teaspoons |
| ; dried | ||
| 2 | tablespoons | Olive oil |
| 1½ | tablespoon | Tarragon white wine vinegar or white wine |
| ; vinegar | ||
| 2 | teaspoons | Honey |
Directions
Stir first 4 ingredients in bowl until dry mustard dissolves. Mix in remaining ingredients. Let stand 15 minutes. (Can be made 3 days ahead.
Cover and chill.)
Makes about Generous ¾ cup.
Bon Appetit July 1995
Converted by MC_Buster.
Per serving: 436 Calories (kcal); 30g Total Fat; (78% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 752mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.