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