Name: Triple-Mustard Sauce
Yield: Makes about Generous 3/4 cup
Ingredients: 1/4 cup Dijon mustard; 1 teaspoon dry mustard; 1 teaspoon whole mustard seeds; 1 teaspoon crushed black peppercorns; 3 tablespoons brandy; 3 tablespoons chopped fresh tarragon or 2 teaspoons dried; 2 tablespoons olive oil; 1 1/2 tablespoons tarragon white wine vinegar or white wine vinegar; 2 teaspoons honey

Mustard and honey are a combination that's ideal for lamb or tuna steaks. It's a bit too pungent to use for dipping, but the flavor mellows with cooking. Brush the sauce liberally on meat or fish before and during grilling. The recipe makes enough for about 1 1/2 pounds of lamb or fish.

Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Recipe notes

Pasta Carbonara With Pancetta

This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Ranch Dressing

Your new house dressing: creamy, herby, and dangerously dippable.

Creamy Fondue Beans

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

Fish Stock

This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Rouille

This piquant French sauce comes together in the blender in just five minutes.