This typical Alsatian mustard sauce is served with pickled or smoked tongue or pickel-fleisch; it has been eaten with fresh and salted meat or fresh and dried fish for centuries by the northern Jewish communities in France.
Recipe information
Yield
about 2 cups
Ingredients
2 tablespoons strong French Dijon mustard
2/3 cup red-wine vinegar
Salt and freshly ground pepper to taste
1 scant cup peanut or safflower oil
2 large shallots, diced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 French cornichon or Russian gherkin, diced (optional)
Preparation
Step 1
Put the mustard and the vinegar in a small bowl and stir together. Season with salt and freshly ground pepper, and slowly whisk in the oil.
Step 2
Just before serving, stir in the shallots, chives, parsley, and, if you like, the pickle.
