Tuesday, June 2, 2009

Pommery Mustard Redux

I'll say it again. This is the best mustard in the world.

For a wonderful and easy sauce, add 2 Tablespoons Pommery Mustard to 1/2 cup heavy cream. Bring it to a boil and let it roll...

until it reduces and thickens to a creamy consistency which will coat the back of your spoon. Remove from heat and add fresh dill. (Oops, I didn't measure my dill. 1 -2 teaspoons and you can't go wrong...)









This sauce is delicious on grilled chicken, roasted asparagus, a spoon... I ladled it over broiled Atlantic Salmon.

Now I have a real dilemma. Will someone please come to my rescue?

5 comments:

Whitney said...

Can I come over for dinner? yum-o

Jennifer said...

Come on over!

Anonymous said...

Best mustard in the world? I could't agree with you more!! I add mine to onions, garlic, mushrooms, white wine and cream and serve with pork loin medallions - mmmmmmmm!

Jennifer said...

That sounds yummy! I'm currently out of the Pom, and waiting (not so patiently) for the Trader Joe's I keep hearing about...

Jodes said...

I am in Scotland and get my Pom from Amazon, so make sure I am never without it! (And I just bought another pork fillet today - thanks for making me think of having it again!!)