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Epicurious

Alsatian Mustard Sauce

This typical Alsatian mustard sauce is served with pickled or smoked tongue or pickel-fleisch; it has been eaten with fresh and salted meat or fresh and dried fish for centuries by the northern Jewish communities in France.

Recipe information

  • Yield

    about 2 cups

Ingredients

2 tablespoons strong French Dijon mustard
2/3 cup red-wine vinegar
Salt and freshly ground pepper to taste
1 scant cup peanut or safflower oil
2 large shallots, diced
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 French cornichon or Russian gherkin, diced (optional)

Preparation

  1. Step 1

    Put the mustard and the vinegar in a small bowl and stir together. Season with salt and freshly ground pepper, and slowly whisk in the oil.

    Step 2

    Just before serving, stir in the shallots, chives, parsley, and, if you like, the pickle.

Quiches, Kugels, and Couscous
TagsSauceJewishFrenchEuropeanDairy FreeGluten FreeVegetarianVeganQuickEasyMeal PrepNo-CookRosh HashanahCookbooks
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