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Posted on 22 June 2011 by tomatocasual.com

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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