Cajun
Honey Mustard
Creole Honey-Mustard Sauce:
1 Tbs vegetable oil
1 Tbs green peppercorns -- crushed
1 Tbs freshly ground black pepper
1 shallot -- minced
1/2 c dry white wine
2 Tbs Dijon mustard
2 Tbs whole-grain mustard
6 Tbs mayonnaise
6 Tbs sour cream
1 Tbs honey
Creole Honey-Mustard Sauce: In a small non-reactive saucepan over medium
heat, heat the oil and sauté the peppercorns, pepper, and shallots for about 3
minutes or until the shallots are translucent. Add the white wine and simmer
until the wine has almost completely evaporated. Let cool. Add the remaining
ingredients and check the seasoning. Makes about 1 1/2c.
To serve, place food on plate and top with sauce or use as a dipping sauce.
Friendship consists in forgetting what one gives, and remembering
what one receives.
- Alexandre Dumas The
Younger