Some may think of mustard as a simple smear over the American hot dog crave. Others may recall the famed Grey Poupon commercial. Mustard, as we know it has taken several steps up. In fact, at a recent national chef’s convention, mustard was a prominent as the finest olive oils and aged balsamic vinegars.
While the French have embraced the flavors of mustard and enhanced them with truffles, capers and curries, America is embracing the newest style of mustards. Forget about bringing a bottle of wine to your holiday party. Bring the host a gift of flavored mustards and print out a few recipes that use these tangy vibrant condiments more as a key ingredient than a simple topping.
Mustard Cream Sauce
Makes about 1 cup
1/2 cup dry white wine
1/4 cup chopped shallots
1 cup whipping cream
2 tablespoons Dijon mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.