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Author Notes: I was messing around with mustard and cream and came up with this. Besides eating gobs of it by the spoonful, I'd use it on pretty much everything, as a dip for steamed mussels, crudite, or anything fried, tossed with roasted potatoes, or draped over some poached eggs for a quickie hollandaise. Or if you want to tszuj up some chicken breast, steak, or a piece of fish, this is your sauce.
Pernod is some gnarly stuff, so don't be all loosey goosey with your pour. You just need a little, but it truly elevates the sauce to something spectacular. —mrslarkin
Makes 1 1/2 cups
- 1 cup heavy cream
- 1/2 cup dijon mustard, not grainy
- 1 tablespoon chopped fresh tarragon
- 1 garlic clove, minced and smashed into a paste
- 2 to 3 teaspoons Pernod liqueur
- 1 to 2 tablespoons runny honey (or to taste)
- fresh cracked black pepper (optional)
- Stir together all ingredients. Sauce will thicken as it sits. If making ahead, keep refrigerated.
- This recipe was entered in the contest for Your Best Recipe with Honey
- This recipe was entered in the contest for Your Best Recipe with Mustard
We're obsessed with savory yogurt
Savory yogurt is whey cool.
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How to make bouillabaisse.
Just shrub it off.