We were back to the wet and drear and cold for much of the day this past Tuesday but I proceeded with a plan for grilling anyway. On that night, this meant a huge tuna steak, adorned with a fresh kettle of sauce à la moutarde and accompanied by quinoa and garden peas. That sauce was thinly tasty but lacked the elegance of my previous versions of it...not sure how I missed the mark but it means all the extra got discarded.
"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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