This typical Alsatian mustard sauce is served with pickled or smoked tongue or pickel-fleisch; it has been eaten with fresh and salted meat or fresh and dried fish for centuries by the northern Jewish communities in France.

Ingredients

　　2 tablespoons strong French Dijon mustard

　　2/3 cup red-wine vinegar

　　Salt and freshly ground pepper to taste

　　1 scant cup peanut or safflower oil

　　2 large shallots, diced

　　2 tablespoons chopped fresh chives

　　2 tablespoons chopped fresh parsley

　　1 French cornichon or Russian gherkin, diced (optional)

Step 1

Step 2

　　Quiches, Kugels, and Couscous