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Posted on 22 June 2011 by

Tomatoes and Mustard

By David Harbilas

These are not the most outlandish of partners, as tomatoes are sweet and mustard is sharp, the two a great partners to a simple ham and cheese sandwich.

Yet there are other ways to combine tomatoes and mustard that we don’t normally think of.

The most old-fashioned of French classics calls for things like mustard in a choid-froid sauce, that forgotten concoction of mayonnaise and gelatin that coats poached fish served cold with a salad.

Others might be a variation of steak Dianne, the cream sauce enriched with mustard. My favorite is probably French ketchup a mixture of prepared ketchup, brandy, mustard, and mayonnaise.

About the only way I could ever imagine of improving on the original is to roast fresh tomatoes, strain them and reduce the sauce over very low heat Read the rest of this entry »


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