With all due thanks to the barefoot contessa (I cannot wait for her new book to come out later this month), I have tweaked her original recipe just a little bit; adjusting mustard amounts so that measuring is less fussy, and adding just a little sumpin’ sumpin’ to really make it my own – in my case, a nice it of dried chives.
Stash in the fridge for a few hours to allow the flavors to blend, and then serve at room temperature.
We like ours with lamb chops, but this sauce is also quite nice on steaks and burgers. As a matter of fact, I have enough leftover to offer The Book Club as a dipping sauce with the Reuben Eggrolls I’ve planned as part of the munchies on Sunday.
Details on that to come, peeps. Happy Holiday(s) weekend to all, and Happy Anniversary to us!