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
1 1/2 cups
dijon mustard, not grainy
chopped fresh tarragon
garlic clove, minced and smashed into a paste
2 to 3 teaspoons
1 to 2 tablespoons
runny honey (or to taste)
fresh cracked black pepper (optional)
In This Recipe
Stir together all ingredients. Sauce will thicken as it sits. If making ahead, keep refrigerated.