SMOKED MUSTARD SAUCE
by: Chef Guy Rawlings of Montgomery’s
This sauce is lovely accompanying a cheese or charcuterie board, in sandwiches or served along side roasted meats.
1 soft boiled egg
90g cider vinegar
30g Dijon mustard
185g cold pressed Ontario canola oil or oil of your choice
35g of smoked mustard
Blend together on high speed till smooth: Egg, anchovy, vinegar, Dijon mustard
With blender set to medium low, stream in oil till emulsified. Take emulsion out of blender and fold in smoked mustard by hand.
How to use:
Cabbage w/ fermented wild grapes & smoked mustard sauce
Rillette w/ raw turnip, smoked mustard sauce & crispy pigs ears
Find the Smoked Mustard from Montgomery’s in November’s CHEF’S BOX curated by Sarah and Brandon of CxBO Chocolates.