Growing up I was the only person in my house who loved mustard. As children go, we were pretty tolerant of each other, but we had the same fights siblings do about things which made complete sense, like people blinking too loudly or my personal favorite, the aroma of mustard ruining the kitchen. I love pretty much every mustard from the yellow I piled on what my Dad ceremoniously calls “dirty water dogs” from pushcarts in the city to moutarde fitting for the most discerning Croque Monsieur. Hesitantly, I would say mustard is my favorite condiment, and I say hesitantly because I am my grammy’s granddaughter and I have a love of all condiments. Relish, I eat with relish. Jams are my jam. I get sauced more joyfully if my food has some sort of special sauce. Somebody I spent a considerable amount of time with as a child but who behaves like a child as an adult, told me he has as an adult developed the courage to bravely tell people he does not like condiments, even, GASP, ketchup. When he told me I almost burst out with “but how do you find meaning and joy in your condiment free life?” I would say for him, the verdict is still out about joy and actually also meaning, so perhaps he should try some mustard. The general dislike of mustard in my house did not deter me from my love of possibly my favorite condiment, and I soldiered through the peanut gallery of mustard haters, to proudly become the lady I am today.
My heart beats “must-ard, must-ard” for pretty much everything mustard worthy, from turkey sandwiches to egg salad, from honey baked ham to tuna fish. The only benefit of cooking for yourself is the luxury of making foods which answer solely to your palate and this recipe answered to mine. There was nobody to complain about the mustardiness of the sauce, but there was also nobody to do the dishes. I actually think this dish would be enjoyable for the majority of people and I plan on serving to people who are not so unabashedly proud of their love of “the other hotdog condiment.”
This simple sauce combines two types of mustard, dijon and spicy brown, with a basic rue. When it cooks down it is velvety smooth. Additional uses for this sauce on its own would be as a dressing for roasted potatoes or even steamed carrots.