I’ve got creative ideas for cooking with prepared mustard during late winter/early spring:
1. Pork with Mustard Sauce
The recipe for Pork Cutlets with Mustard Sauce from Williams-Sonoma Weeknight Food Fast, is my husband’s favorite supper, and part of our regular recipe rotation. I’ve made it at least a hundred times, with whatever cut of pork that’s on sale: boneless cutlet, or bone-in chop. The meat is browned in butter, then removed from the pan while the sauce is made. Shallots, white wine, chicken broth, heavy cream, and Dijon mustard come together for a creamy sauce with piquant heat. It’s unbelievably good over mashed potatoes and my husband’s favorite vegetable: petit peas.
2. Celery Root Rémoulade
Celery root is still in season at the moment, and if you haven’t taken advantage of that, here is your chance. In The Country Cooking of France, Ann Willan calls Celery Root Rémoulade “one of the most famous French Salads.” The ugly, gnarly celery root is peeled with a sharp knife and julienned (cut into thin slices), either by hand or using the grating blade of a food processor. Sauce Rémoulade is a mayonnaise made by emulsifying egg yolks, lemon juice, olive oil, and Dijon mustard. You can also just stir the mustard into your favorite prepared mayonnaise. Allow the celery root to marinate in this dressing for 8 hours, which will benefit both the flavor and texture of this hard vegetable. Find a similar recipe by Ina Gartin here.. READ MORE...