By Claire Hopley
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Extra info for Making and using mustards
SERVES 4–6. EGG SALAD 3 hard-boiled eggs salt and pepper to taste 1–2 radishes, washed and sliced 1 tablespoon tarragon mustard 1 tablespoon mayonnaise tomatoes or endive for stuffing Shell and chop the eggs. Put them in a small bowl and season with salt and pepper to taste. Add the radish slices and then the mustard and mayonnaise, and mash. Use to stuff tomato halves or endive leaves for an hors d’oeuvres tray. Also good in sandwiches. SERVES 4. POTATO SALAD 6–8 large baking potatoes pepper and salt to taste 1 medium onion, chopped 12 radishes, washed and quartered 2 teaspoons powdered mustard or 1 tablespoon of ballpark mustard 1 cup mayonnaise 4 hard-boiled eggs 3 radishes, washed and sliced Put the potatoes, unpeeled, in a large pan; cover with water and boil until fork tender.
Pour the accumulated liquid into a small saucepan and keep the beef rolls hot. Stir the remaining peppercorns into the liquid in the pan and boil for 3 minutes. Remove from the heat and add the Dijon or other mustard. Spoon the sauce over the beef rolls. Serve with vegetables. SERVES 4–8, DEPENDING ON THE SIZE OF THE SANDWICH STEAKS. BLUEFISH IN MUSTARD DILL SAUCE 1½–2 pounds bluefish 1 tablespoon olive oil 2 tablespoons lemon mustard 1 tablespoon melted butter ⅓ cup hot milk 2 teaspoons chopped fresh dill few drops fresh lemon juice Preheat the broiler.
Stir in the oil. In a small bowl, combine the oil and spice mixture with the mustard and sugar. Add the water and stir to a smooth paste, adding a bit more water if necessary. Good with barbecues and with Indian or Middle Eastern food. HORSERADISH MUSTARD � cup powdered mustard ⅛ teaspoon white pepper � cup water 1 teaspoon salt 1 teaspoon brown sugar 1 clove of peeled garlic � cup white wine or cider vinegar 1–2 tablespoons grated or prepared horseradish Combine the powdered mustard, pepper, and water in a bowl.