Conference turris::cooks

    
     The one I use is very simple,
    
     Saute 1-2 Tbp of finely minced shallots or onions, 2 or more cloves
    of garlic in 2 Tbp of butter until transparent. Add 1/3 cup of honey
    and 1/3 cup of Dijon style mustard. Bring to a simmer and then remove
    from the heat. You can also add a pinch of mixed herbs if you want.
    Goes great on chicken and fish.
    
    
     -mike
      

  Variations on Mike W's recipe: use less honey (maybe a Tbs or less),
  and add some heavy cream until it thins to the consistency you want.
  You can also add ground pepper (white is best). You can also add a Tbs
  or 2 of white wine or cognac (less if cognac) before thinning with the
  cream. 

  Comment on Mike's recipe: I like the taste of shallots in this recipe
  a lot better than onion, and I sometimes use less garlic.

  Incidentally, some people like this sauce as a salad dressing.

  - Mike

    I am forever trying to spruce up my husbands dinners.  He likes
    to eat fish, and I was looking for a new sauce.  This one is out
    of the world (so he says).  He even asked if I could use it all
    the time on his fish.  I put alittle more dijon (actually, I used
    guldens), and a little less honey, because he is not too keen on
    very sweet sauce.  Thumbs up to this recipe.

    Adding on to note 1348.3, I didn't barbecue the fish.  It was pooouring
    out and I wasn't about to use the gas grill.  I put the fish on
    tin foil, poured the sauce on top, and covered it up with more tin
    foil.  It kind of bakes the flavor into the fish.  I only used scrod,
    but it came out very tasty.

    I just made this up last week and it was fantastic on chicken and
    fish.  Dijon mustard with a couple of shakes of red pepper and garlic
    and black pepper.  Mix and spread on food and bake/broil, whatever.
     it was really good, the red pepper gives it a bit of a tang.
    
    bs

    MUSTARD AND BOURBON MARINADE
    (GOURMET/AUGUST 1988)
    
    1/2 cup Dijon-style mustard
    1/4 cup plus 2 tablespoons bourbon
    1/4 cup soy sauce
    1/2 cup firmly packed dark brown sugar
    2 teaspoons Worcestershire sauce
    1/3 cup minced scallion
    
    In a bowl stir together the mustard, the bourbon, the soy sauce,
    the brown sugar, the Worcestershire sauce, and the scallion.  Use
    the marinade to marinate shrimp or scallops, covered, at room
    temperature for 1 hour, or beef, chicken, or pork, covered and
    chilled, overnight.  Baste the shellfish or meat with the 
    marinade as it is grilled.
    Makes about 1 1/3 cups.
    
    Have not tried, but sounds like what you may be looking for.
    
    Enjoy!
    

    Add a pinch of dill weed for fish.
    .

    Can't find it in here....
    
    Does anyone have the sauce recipe for Steak "a'la Provance"???? (sp)

	Rep .9

>>>Does anyone have the sauce recipe for Steak "a'la Provance"???? (sp)


	I'm not quite sure about the name but try this,


	2 Cups beef stock reduced to 1 Cup
	2 TBsp chopped shallots
	1 clove minced garlic
	1/3 Cup cream or half/half
	3-4 TBsp strong mustard

	Saute the shallots and garlic in alittle olive oil until soft.
	Add the reduced beef stock and cream. When you do this remove 
	the pan from the heat and let it cool slightly which will help
	the cream from sperating. Reduce the sauce by about 1/3 over
	medium heat again low to medium heat should keep the sauce
	from curdling. Thicken the sauce if you like with alittle
	cornstarch and water. Just before you serve stir in the mustard.
	If you add the mustard too soon it will greatly reduce the 
	taste. You can also add salt and pepper to taste and your
	favorite herbs. This sauce also goes well with pork or chicken
	if your substitute chicken stock for the beef. 


	-mike