Is Your Beef Boring? (May 24 – May 30, 2015)

With all of our modern appliances, tools, gadgets and interest in cooking, I am always amazed by how many really don’t understand how to make beef, chicken or lamb taste good. Yes, it depends on the cut and the style of cooking be it braised, grilled, seared or baked. The impact zone ends with a stellar sauce. One of my favorite sauces is the British Mustard Sauce. It a delightful sight to see mustard growing in the English countryside. Field after field are covered in stellar bright yellow flowers. Fresh mustard is an impacting as any curry. Mustard can be purchased as a powder or as a paste. To make a classic British Mustard Sauce melt 1/4 cup of butter in a sauté pan. Add 2 heaping tablespoons of Colman’s mustard paste. Add a dash of brandy and tab of 1/2 and 1/2 cream. Stir and ladle it on your choice of cooked beef, chicken or lamb. It’s a classic asset to the dining experience and it should be added to any Chef du Cuisine’s repertoire. © Kelly McBride Loft

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