Cold mustard sauce with herbs (Sauce moutarde) from Mastering the Art of French Cooking, Volume One (page 95) by Julia Child and Louisette Bertholle and Simone Beck

  • Dijon mustard
  • parsley
  • Show all ingredients...

  • EYB Comments

    Can substitute salad oil for olive oil, and green herbs for parsley.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute salad oil for olive oil, and green herbs for parsley.

  • mharriman on March 01, 2022

    I made a modified version of the sauce to go with a hot vegetable (baby potatoes) and the combination was delicious. I followed the sauce recipe up to the olive oil. For that, I only added 1 tablespoon, drop by drop. The sauce definitely didn’t get thick as is her intention, but the flavor was wonderful with the boiled baby potatoes. I added minced parsley at the end for my fresh herb. Personally, I think the sauce goes with hot, warm, or cold vegetables, meats, and fish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.