Mustard Sauce

Inspired by my Bengali love of everything ‘mustard’ and a recent sojourn to the French part of Switzerland where piqued by the recent horsemeat controversies and French chef’s ‘horsing’ round in the kitchen, I happened to try a ‘entrecote de cheval à la sauce moutarde et pommes de terre grelots’. Was much better than I had expected it to be.

Anyway, here’s my adaptation, with a Bengali twist.

Ingredients (For a meal for 4):

  
Mustard powder: 3 tbsp

Mustard seeds: 2 tsp (the coarsely ground seeds, give the sauce a ‘bite’)

Butter: 3 tbsp

Olive Oil: 4 tbsp

Vinegar: 1 tbsp (if you prefer a more pungent sauce, leave out the vinegar)

Garlic: 1 large clove (chopped fine)

White wine: ¼ cup (optional)

Cream: ½ cup
Dill: 3-4 stalks; finely chopped

Preparation (5-10 mins):

Heat the butter and olive oil on low flame. Add the garlic. Leave till garlic starts getting translucent. Reduce flame, add wine. Reduce to half the volume. Add mustard powder, mustard seeds, vinegar, salt to taste while constantly turning to a smooth paste. Reduce heat and fold in the cream.

 








Cover and let simmer for 5 mins. Add chopped dill. Remove from flame.

Tips:

Goes great with baked fish, grilled veal or a barbecued joint of lamb. Bon appétit