"It was one of the March days when the sun shines hot and the wind blows cold:
when it is summer in the light, and winter in the shade."
— Charles Dickens
Just the same, we are on the verge of lovely weather and spring...which means ham, baked beans, macaroni salad, pickled eggs and something with lemon and strawberries for dessert!
How about dressing up your Easter ham with a creamy mustard sauce combining some Dijon and whole-grain mustards with some vermouth and thyme my favorite spice?
Mustard Sauce with Vermouth and Thyme
The New Best Recipe from the Editor's of Cook's Illustrated
Makes about 3 1/2 cups
1 1/2 cups low-sodium chicken broth
2 Tbsp cornstarch
2 Tbsp unsalted butter
3 medium shallots, chopped fine
2 cups dry vermouth
1 Tbsp dark or light brown sugar
1/2 cup Dijon mustard
1/4 cup whole-grain mustard
1 Tbsp chopped fresh thyme leaves
Salt and pepper to taste
Whisk the broth and cornstarch together in a small bowl; set aside. Heat the butter in a 12-inch skillet over medium heat until foaming; add the shallots and cook until softened, about 3 minutes. Stir in the vermouth and brown sugar; increase the heat to medium-high and simmer until the alcohol vapors have cooked off, about four minutes.
Whisk the broth and cornstarch mixture to recombine, then gradually whisk it into the simmering liquid; return the sauce to a simmer to thicken, stirring occasionally. Off the heat, whisk in the mustards and thyme; season with salt and pepper to taste. (The sauce can be cooled to room temperature and refrigerated for up to two days. Reheat in a medium saucepan over medium-low heat.) Serve with ham.
This has become my new favorite sauce to serve with ham! The recipe makes enough sauce for an army so I cut the recipe in half and it worked just fine for us.
I am participating in Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.
And remember enjoy spring...."Whatever the weather, the weather will be..."!