*

Sophia wrote on Sep 26^th, 2026 at 5:59pm:

Bobby. wrote on Sep 26^th, 2026 at 9:49pm:


Mint sauce...

24 to 17 at half time - we're winning. 

I had roast chicken with a big dollop of Dijon mustard,
roast spuds and mixed veg. 

UnSubRocky wrote on Sep 27^th, 2026 at 10:09pm:


Try toasting the spices and making a butter sauce.

'You can make a quick, vibrant turmeric, cayenne, and ginger butter sauce by melting butter and gently *blooming the aromatic spices together.'

*Blooming spices in butter gently heats them in the fat to unlock up to 10 times more flavor by releasing fat-soluble essential oils.

I made this for lunch today.

Sautéed Okra with Peppers, Onions & Tomatoes.

Sooooo tasty!

I just had a nice porterhouse steak with Dijon mustard,
potatoes and fresh broccoli. Yummy.
So - what sauces are offered in France for a steak meal?



In French restaurants, steak is typically served with a choice of classic, rich sauces:

•      Sauce au Poivre: A warm, creamy or reduced pepper sauce made with crushed peppercorns, cream or stock, and often a splash of cognac.

•      Béarnaise: A classic, velvety emulsion of butter, egg yolks, white wine vinegar, shallots, and fresh tarragon.

•      Roquefort or Bleu: A pungent, melty blue cheese sauce.

•      Sauce Échalotes: A savory reduction made with finely minced shallots and red or white wine.

•      Sauce Moutarde: A sharp, tangy mustard cream sauce often incorporating Dijon and grain mustard.

•      Café de Paris / Entrecôte Sauce: A famous, buttery herb-and-spice green or yellow sauce loaded with flavors like shallots, tarragon, mustard, lemon, and umami notes (commonly served at specialized steak-frites spots like Le Relais de l'Entrecôte).

•      Bordelaise: A rich sauce made with dry red wine, bone marrow, butter, and shallots.

Bobby. wrote on Oct 14^th, 2026 at 7:40pm:


You like a bit of chicken with your mustard.