Wednesday, June 17, 2009

Window Shopping And Provençale Mustard

I love mustard...not the harsh bright yellow supermarket variety, but creamy, speckled honey colored mustard from Dijon...mustard that will bring a tear to the eye and a pound to the heart. I put it on everything from omelets and chicken sandwiches to potatoes. It goes into vinaigrette and is a dip for my bread. In Paris, the Maille Shop is a mustard lovers panacea. They have it mixed with things only a Frenchman dreaming of his next meal can imagine. Some of the combinations are a little wild, like the latest Parisian fashions, and some open up a whole new world. You can buy mustard in the store in a refillable crock, that the stylish ladies fill to order right at the counter from a tapor from the shelves lined with all of the varieties. Pickles and cornichons sit beside the mustard, but they don't hold the same interest for me. Today I got a Provençale mustard that mixes roasted red peppers, garlic and herbs to create a versatile condiment that can go anywhere, unlike the haute couture of the day.Using the Provençale mustard as an inspiration, I created a similar mixture that is easy, delicious and as versatile as a sun drenched, South of France frock.

çale Mustard

3-4 large garlic cloves, sliced
1/2 teaspoon fresh thyme leaves, chopped

1/2 teaspoon fresh chives, snipped

1 teaspoon canola or other light oil
1 large roasted red pepper, peeled
1/4 cup Dijon mustard

Over medium low heat, lightly sauté the garlic, thyme and chives in the oil until just soft. In the bowl of a food processor, add the roasted red pepper,
garlic herb mixture, and Dijon mustard. Pulse until well blended. Store in a covered airtight container in the refrigerator until ready to use. Makes 1/2 cup.

Written and photographed by Diane.

Provençale Mustard recipe (pdf)

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