Carrot Beef Sushi With Caper Basil Mustard Recipes
MUSTARD BUTTER WITH BASIL AND CAPERS
Categories Condiment/Spread Dairy Mustard Vegetarian Quick & Easy Basil Capers Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 7
Steps:
- Mince capers and garlic and mash with salt. In a bowl stir together garlic-caper paste with remaining ingredients and salt and pepper to taste. Chill mustard butter 10 minutes. Using wax paper as an aid, shape mustard butter into a 6-inch log and wrap. Chill butter until firm, at least 1 hour, and up to 3 days. Butter may be frozen, wrapped well in plastic wrap, 1 month.
- Slice mustard butter as needed.
TARTAR SAUCE
Packed with crunchy, sharp zing from onion, and tang and savoriness from capers, this homemade tartar sauce delivers bold freshness. Once you've mixed the base below, you can stir in more of whichever ingredients you most enjoy. And if you don't like the bite of raw onion, you can soak it in cold water for 10 minutes and drain before stirring it in. Thick yet spreadable, this works as a dip, too.
Provided by Genevieve Ko
Categories sauces and gravies
Time 5m
Yield About 1 cup
Number Of Ingredients 7
Steps:
- In a small bowl, stir together the mayonnaise, pickle, onion, capers, lemon juice, mustard and dill, if using. Use immediately or store in an airtight container for up to 1 week.
- Use as a dip for fried fish or other seafood, fries, chips, pita chips and crudités. Mix into tuna, egg or potato salad, or spread onto bread for tuna, egg or chicken salad sandwiches, as well as for roast beef and fried chicken or fish sandwiches, and salmon burgers.
ROAST BEEF WITH DIJON-CAPER SAUCE
Provided by Rick Rodgers
Categories Beef Mustard Roast Low Cal Father's Day Dinner Capers Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For roast beef:
- Sprinkle beef with 1/2 teaspoon salt; let stand 1 hour.
- Preheat oven to 350°F. Mix thyme, basil, and 1/2 teaspoon pepper in small bowl. Heat oil in large oven-proof skillet over medium-high heat. Add beef; cook until browned on all sides, turning occasionally, about 10 minutes. Sprinkle with herb mixture. Transfer skillet to oven. Roast until instant-read thermometer inserted into center of meat registers 130°F, about 40 minutes. Transfer to cutting board; let rest.
- For sauce:
- Place skillet with juices over medium-high heat. Add butter; stir until melted. Add flour; whisk until smooth. Gradually whisk in broth; bring to boil. Boil until sauce is reduced to 1 1/4 cups, whisking often, about 6 minutes. Whisk in mustard and capers. Season sauce with pepper.
- Cut beef crosswise into very thin slices. Transfer beef to platter. Serve with sauce.
- Test-kitchen tip:
- Eye of round is not the most tender cut of beef. For the best flavor and texture, be sure to slice it very thinly.
- What to drink:
- With the beef, pour a full-bodied Syrah blend. One to try: Château de Jau 2007 "Le Jaja de Jau" ($11).
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