| I eat a lot of mustard. In general, there are a lot of strong and spicy flavors that tend to go along with this way of eating. I suppose it's because strong, concentrated flavors like mustard have a big taste impact, while having a very low impact on the blood sugar! As a result, I get a lot of herby and/or spicy dishes. Mustard seeds and capers are two ingredients that fall into this category quite well.|
This is a very quick and simple sauce, with virtually no carbs, but a TON of flavor! This is great with all kinds of meat and fish, tossed with some pasta, or as a dip for finger foods. Yum!
Cold Note: These ingredients can be used in a variety of different ways, to come up with different, but similar, taste sensations. For example, if you wanted a nice light "dip", you could whip the cream, like you would to make "whipped cream". Rather than adding sugar, you can fold in the mustard, capers salt and pepper. This will give you a nice thick, chilled, light dip for veggies.
Hot Note: What I VERY often do, is sear a piece of fish, or a steak. Or, even better, wrap it in bacon, then sear or roast it. When I'm done cooking the "whatever it is", I'll remove it from the hot pan, and set aside to rest. While it's resting, the hot pan still has little caramelized meat goodness (known in French kitchens as the "fond") stuck to the bottom of the pan, some bacon fat, potentially little bits of spice in whatever the marinade may have been, etc. Then, I'll add the cream, Dijon, capers, salt and pepper to this hot pan. This will "deglaze" the pan, and pick up all that extra flavor, left over in the pan. This will add more richness and character to this sauce. Then, serve it with dinner!