Alsatian Mustard Sauce

Name: Alsatian Mustard Sauce
Yield: about 2 cups
Ingredients: 2 tablespoons strong French Dijon mustard; 2/3 cup red-wine vinegar; Salt and freshly ground pepper to taste; 1 scant cup peanut or safflower oil; 2 large shallots, diced; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh parsley; 1 French cornichon or Russian gherkin, diced (optional)

December 9, 2011

This typical Alsatian mustard sauce is served with pickled or smoked tongue or pickel-fleisch; it has been eaten with fresh and salted meat or fresh and dried fish for centuries by the northern Jewish communities in France.

Recipe information

Yield
about 2 cups

Ingredients

2 tablespoons strong French Dijon mustard

2/3 cup red-wine vinegar

Salt and freshly ground pepper to taste

1 scant cup peanut or safflower oil

2 large shallots, diced

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

1 French cornichon or Russian gherkin, diced (optional)

Preparation

Step 1
Put the mustard and the vinegar in a small bowl and stir together. Season with salt and freshly ground pepper, and slowly whisk in the oil.
Step 2
Just before serving, stir in the shallots, chives, parsley, and, if you like, the pickle.

Quiches, Kugels, and Couscous

TagsSauce Jewish French European Dairy Free Gluten Free Vegetarian Vegan Quick Easy Meal Prep No-Cook Rosh Hashanah Cookbooks

Recipe notes

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