Cold mustard sauce from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 42) by Mark Bittman

  • crème fraîche
  • Dijon mustard
  • sherry vinegar
  • grapeseed oil
  • egg yolks

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 any neutral oil for grapeseed oil, and white wine vinegar or lemons for sherry vinegar, whole grain mustard for Dijon mustard, and sour cream for crème fraîche.

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.