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Thursday, May 14, 2009

In Defense of Dijon II: Guest Recipe

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.


  1. This is one of my favorites. It came from a booklet that came with the mustard.

    Herb-Roasted Potatoes Poupon

    5 tablespoons dijon mustard
    2 tablespoons olive oil
    1 clove garlic, crushed
    1/2 teaspoon Italian seasoning, dried
    2 pounds red potatoes, 1 1/2-inch chunks
    sprig oregano, fresh
    1. In a small bowl, combine mustard, oil, garlic, and Italian seasoning. Arrange potatoes in lightly greased 13x9x2-inch baking pan or on a shallow baking pan. Pour mustard mixture over potatoes; toss to coat well.

    2. Bake at 425F for 35 to 40 minutes or until potatoes are tender and crispy, stirring occasionally. Garnish with oregano.

  2. Thanks, ehealy. This sounds like a different way to get at the kind of potato salad that some of Tim's German relatives used to make on summer holidays.
    This also reminds us of one of our favorite things to do: roasted potatoes, which can be altered slightly to work with whatever else you're serving. We'll soon drop in a post about some of the many things you can do to roasted potatoes.