On Sunday night, after a gorgeous day of planting an unbelievable amount of bulbs for next spring, I grilled wild-caught tuna steaks and served them with a rice and vermicelli mix, broccoli, and the silky deliciousness of Julia Child's sauce à la moutarde.
Sunday was also the 13th anniversary of my taking possession of the Roediger House.
"Sauce Bâtarde" and "Sauce à la Moutarde," from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. 1961/1983/2001. [Seventeenth Printing, October 2009.] p. 64-66.
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