Wish Upon A Dish: Porcini Agave Mustard Sauce

May 26, 2010

Porcini Agave Mustard Sauce

Imagine a boring, basic honey-mustard sauce remade into a whole new food sensation?
Looks like the traditional honey-mustard but it tastes no where near that overly sweet, tart, raw dipping sauce they serve with chicken fingers.
Say 'Goodbye' to mustard as you know it. Keeps a long time in the refrigerator.
Silky, smooth, slightly sweet & tangy, creamy with a rich, deep finish to it.

The uses are endless......a dipping sauce, a salad dressing, I think better than Thomas Keller's Mustard Sauce for a cold Shellfish Platter (and I know, I have made it).
Imagine a Virginia Ham & Tallegio Cheese Panini slathered with this?
I can......and the best part?

It's diabetic friendly and can be made totally Vegan.
Yay for me......
Talk about a versatile food and it's easy to make......

I am entering it into a contest so wish me luck.

Patata Insalata con Porcini Senape Salsa
Makes about 2 cups of sauce

Porcini Mustard:

* 1/2 Small Red Onion, Minced
* 1 cup Balsamic Vinegar
* 2 ounces Dried Porcini Mushrooms
* 1/4 cup Dijon Mustard
* 1/4 cup extra-virgin olive oil

Salad Bites with Dressing/Sauce:

* 1/2 cup Porcini Mustard
* 1 cup Heavy Cream/Light Cream or Almond Milk
* 3 tablespoons Agave Nectar
* Salt & Pepper to taste
* 1 cup Extra-virgin Olive Oil
* 3 cups salad greens of choice
* 12 Cherry Tomatoes, halved
* 24 Basil Leaves
* 1-2 Large Idaho Potatoes

1. In a medium, heavy-bottomed saucepan, combine onion, vinegar, 1 cup water and the mushrooms and bring to a boil.
2. Reduce by half. Remove and cool.
3. Place cooled mixture into the bowl of a processor or blender and puree with the mustard and olive oil until emulsified.
4. Pass through a strainer to remove any solids.
5. Dressing: Whisk in cream, agave nectar, extra olive oil until smooth and season with salt & pepper.
6. Nuke (about 6 minutes) or steam (40 minutes) potato(s), cool. Cut in quarters length-wise and slice into 24 - 1/4" slices.
7. Halve Cherry Tomatoes and scoop out insides using a melon baller.
8. Place one basil leaf in tomato half and 1 piece of sliced potato. Spoon sauce/dressing over.
9. Line up in rows on a platter lined with greens and take a picture. They will be talking about this dish for weeks to come.

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