...since I had those chops - I just had to subject my family to another 'liver' dinner...The 'Liver' Chops are described here...this post is just about the sauce...
...Julia says to start with a Brown Stock or beef bouillon - that's easy enough...bring that to a boil and reduce by half...
...then add some cream...I used soy milk...
..and Earth Balance to make cream for this recipe...boil that for a moment or two - to thicken and reduce slightly...
...then add 'prepared mustard' - I would have added dijon mustard here (so much more French) - but usually when a recipe says prepared mustard it means the yellow stuff - so that's what I used...and Julia always says what she means - if she'd meant Dijon - I'm sure she would have said Dijon...
...then off heat - swirl in a little more butter - pour the sauce around the liver and serve...
...I like mustard - so of course I thought it was good - Scout not so much - and the Man thought it improved the somewhat bland 'liver chops'...
...served with Julia's carrots, some peas, and Grandma's mashed potatoes...
...it was really good...
Substitutions:
Soymilk and Earth Balance for the Cream
Earth Balance for the butter
Vegan Chops for the Liver
Recipe here: Mastering the Art of French Cooking
p. 406
When we lived in New Zealand we were given Mustard Sauce, it was something we hadn't tasted before and have made it regularly since. I use made mustard, so much easier.
ReplyDeleteOur children loved it as the mustard taste isn't very pronounced.
I'm not sure what you would do to replace the egg. Cold it is nice in sandwiches - it isn't a million miles away from cooked salad dressing.
1 egg
1/4 cup sugar
1 tablespoon flour
1 teaspoon mustard powder
1 Cup stock
1/4 cup vinegar
salt & pepper
1. Beat egg and sugar together.
2. Add flour, mustard, pepper and salt.
3. Stir in liquids gradually.
4. Cook in saucepan over medium heat until mixture thickens.