Herbed Mustard sauce
Suddenly got a dinner party or a cast of thousands descending on you? Need to whip something up with your eyes closed and your mouth open ? You can pull this together quickly to drizzle over poached fish, and it’s a winner that will have the crowds begging for more. The reason? It has butter and eggs in it and no one eats that any more….unless someone else cooks it.
This is from Stepanies,perfect for a Sunday lunch and you can make it in minutes but she suggests to use and gobble it down it within an hour or so (before the butter starts to set.)
You need for 1 cup enough for 4 to 6:
120 g unsalted butter
2 tabs Dijon mustard
4 egg yolks
3 teasp wine vinegar
salt et poivre
2 tabs freshly chopped parsley
2teasp of freshly chopped chives
2 teasp freshly chopped tarragon
Leave some herbs aside for a bit of accessorizing and garnishing at the end
·Get out the naughty but nice butter and melt it gently and adoringly
·Let it cool a little
·Get another bowl and toss in the egg yolks and work the Dijon mustard into it as if making mayonaisse,which means give it a good old beat so its all combined and getting thick
·Now add the vinegar salt and pepper and herbs to it
·That Taragon is strong so don’t go over board with it ..it says 2 teasp so stick to that measurement please!
·Now get the cool butter and pour it into the herb mix very gradually
·Yes, you have hundreds of people arriving in a minute but keep calm
·Ok have a drink, even if it is only 12 midday
·So you have mixed the butter into the herb mix very carefully and now
·That’s it! OK, do a Nigella and stick your finger in and taste it..
·Ooh La la tres tres bon!
·Now cook up a whole poached or baked fish
·This is quite lovely with a green salad and some perfectly simple asparagus and tiny sweet boiled potatos
·( to counteract the richness of the sauce)
·To make it all look terribly chic, serve the whole fish on a platter with the herb sauce drizzled over it and a scattering of the fresh herbs
·Mais oui eet ees so French! eet ees tres delicieux!