Joseph Littleshoes wrote:

> Sauce moutard omits the vinegar, substitutes boiling water for the
> oil and adds mustard.
>
*Crickey!!!* what was i thinking?

Sauce Moutarde
-------------------

2 tbs. prepared mustard [preferably the strong Dijon type]

3 tbs. boiling water

1/3 to 1/2 cup olive oil or salad oil

salt and pepper

Lemon juice

1 to 2 tbs. parsley or minced fresh green herbs.

Rinse a small mixing bowl in hot water, add the mustard and beat with a
wire whisk, adding the water by droplets.

Then add the oil by drops to make a thick creamy sauce.

Beat in salt, pepper and lemon juice to taste then beat in the herbs.
--
JL