Dijon Horseradish Sauce

I was just looking to create a sauce for roasted potatoes and broccoli to jazz them up a bit. Some kind of potato salad twist type thing.

I landed on a mustard based sauce since I had a fresh bottle of dijon. You know what they say, use what you have. That advice applies now more than ever, under current circumstances.

This is super easy to put together. Whisk together a few ingredients and you're all set. Keep those potatoes moist and delicious. A lighter, fresher variation on classic potato salad. And, of course, vegan.

Ingredients
2 tbls dijon mustard
2 tbls apple cider vinegar
2 tbls hot sauce
1 tbl horseradish
2 tsps salt
1 tsp garlic powder
2 tsps turmeric
2 tbls olive oil

Whisk together all ingredients except olive oil.

Drizzle in the oil while whisking until a nice emulsion is formed.

I created this for roasted potatoes and broccoli, but this sauce has endless possibilities. It's tangy, spicy and a little bit creamy. Go nuts with it!


Michelin Starred Canned Tomatoes?

On a recent episode of Masterchef Professionals 2018, renowned chef Marcus Wareing had a skills test that involved creating a spicy curried tomato sauce to accompany monkfish tail. I was stunned to see him use canned tomatoes for his sauce base.

When you pay to dine at a Michelin starred eatery you do not expect canned tomatoes in the sauce.

If they were used because the skills test only allowed limited time to create the dish, why not provide the chefs with fresh pre-stewed tomatoes? They were given freshly roasted onion. So why not also use pre-stewed, fresh tomato?

I'm a home cook and I make every effort to avoid canned tomatoes because they taste like canned tomatoes.

A cooking competion as high caliber as Masterchef Professionals and a chef with the reputation Marcus Wareing enjoys has no business using canned tomatoes in any way shape or form.

It destroys all credibility.