Pairings | Mustard sauce
If you fancy a proper US-style barbecue this weekend try this brilliantly easy recipe from chef Brad McDonald's book Deep South: New Southern Cooking
Q Could you make a suggestion for a pan-fried flank steak with a mustard/cream sauce consisting of shallots, white wine, chicken stock, cream, and Dijon mustard?
This typically Burgundian dish of pork with a wine, cream and mustard-based sauce is quick, easy and versatile. You could equally well use it for chicken.
You may think tasting wine sounds arduous but a major wine and food tasting, I assure you, is a much greater assault on the system as I was reminded the other day when Victoria Moore of The Guardian and I ran 14 Pinot Gris through their paces with foods that ranged from smoked eel to chicken tikka masala. Neither of us was able to eat much for several days.