Triple-mustard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | July 1995 | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Dijon mustard |
| 1 | t | Dry mustard |
| 1 | t | Whole mustard seeds |
| 1 | t | Crushed black peppercorns |
| 3 | T | Brandy |
| 3 | T | Chopped fresh tarragon or 2 |
| teaspoons | ||
| dried | ||
| 2 | T | Olive oil |
| 1 1/2 | T | Tarragon white wine vinegar |
| or white wine | ||
| vinegar | ||
| 2 | t | Honey |
| 5 1/2 | t, 1 Other Carbohydrates |
INSTRUCTIONS
Stir first 4 ingredients in bowl until dry mustard dissolves. Mix in remaining ingredients. Let stand 15 minutes. (Can be made 3 days ahead. Cover and chill.) Makes about Generous 3/4 cup. Bon Appetit July 1995 Converted by MC_Buster. Per serving: 436 Calories (kcal); 30g Total Fat; (78% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 752mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
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Calories: 1018
Calories From Fat: 296
Total Fat: 33.9g
Cholesterol: 0mg
Sodium: 861.9mg
Potassium: 1114.3mg
Carbohydrates: 45.1g
Fiber: 4.1g
Sugar: 18.7g
Protein: 8.4g