flowers. i love dandy greens, chard, kale and the like...but give me a bitter green with a little extra zip, like arugula or mustard greens, my whole body rejoices. today i made some mustard (the condiment) using yellow and brown mustardseeds and garlic mustard leaves. a sincere thank you to rose barlow...
heat. sauté shallot until translucent and then add garlic and sauté until fragrant, about minute. whisk in flour and cook while whisking for another minute. gradually pour in half and half cream, followed by milk, whisking constantly. continue to whisk until sauce thickens, about to minutes. add mustard...