(skip this header)

Westport News

Thursday, December 18, 2014

westport-news.com Businesses

« Back to Article

Supernal mustard and parsley sauce

News-Times, News-Times
Published 1:00 am, Wednesday, November 24, 2004
Larger | Smaller
Email This
Font
Page 1 of 1

1/4 cup Dijon mustard

1/3 cup finely diced shallots

1 teaspoon minced garlic

1/2 teaspoon freshly coarsely Ðground black pepper

1/2 cup golden olive oil at room Ðtemperature

1/2 cup packed minced Italian

Ðparsley, with some smaller Ðcrunchy stems

2 teaspoons fleur de sel, or Ðkosher salt 1. In a small bowl, mix together the mustard, shallots, and garlic.

2. Grind in the pepper in the roughest pieces possible without actual peppercorns dropping out of your grinder.

Ð3. Very slowly whisk in the olive oil in a thin stream, as you would for mayonnaise, then stir in the parsley. Add the salt last.

Ð4. Makes 1-1/2 cups

NOTE: To convert and leftovers into a vinaigrette, add some lemon juice and whisk in more olive oil until you have the right consistency.