David Wray notes, “When it comes to cooking, I've concluded that one can fool most of the people all of the time simply by serving dishes with a sauce of some sort.” To that end, he's invented a simple Dijon-butter sauce that he uses on brussels sprouts:
For two servings of brussels sprouts, I melt two tablespoons of butter, then add Dijon mustard—either smooth or grainy—using my little whisk to emulsify the butter and mustard. I start with about two teaspoons of mustard and keep whisking in small quantities until the sauce looks right, which is when the butter is thoroughly incorporated. The proportions are roughly one part mustard to one and a half parts butter. Mustard straight out of the refrigerator seems to emulsify more easily. Drizzle sauce over the sprouts and mix to blend.
We think this sauce would work well on all kinds of vegetables, from broccoli to cauliflower to green beans. (Also, we don't want to wait until brussels sprout season to try it.)
If anybody else has a good mustard-related recipe, please send it along. This is one of our favorite flavors.