Simple Cheesy Mustard

When I was pregnant with my oldest I had an undeniable craving for mustard, stadium mustard to be exact.  Something about the zippy, tangy, slightly spicy boldness of it really beckoned to me.  I wanted to eat stadium mustard on everything, and I did. 

In the mornings I would visit the cafeteria at work and I would load up on stadium mustard for the day.  I would put it on my eggs, spread it on my english muffins, dip my sausage links in it, eat it with home fries, basically you name it...I ate it and always with mustard, lots of mustard.  Everyone thought I was a raving lunatic.  They also said that I ate so much mustard I would wear myself out on it and would never eat it again.  They were WRONG!  I still crave mustard and to this day stadium mustard is probably my all time favorite condiment.

When I saw Jamie Oliver's recipe for this simple cheesy mustard I knew I would give in and have to make it.  Since our six months with Jamie are almost up, this was the perfect time to give it a go.  This recipe is basically a thick luxurious cream sauce with a very nice piquant mustard flavor.  It looks absolutely beautiful served atop steamed broccoli, but I think it would be equally delicious served over potatoes, steak, chicken, fish, and burgers.  Actually I would serve it on just about anything, but then again, I am a raving lunatic when it comes to mustard and I'm sure I'm completely biased.

 Simple Cheesy Mustard

Adapted from Jamie's Food Revolution

Serves 4

Small bunch of fresh parsley

2 tablespoons olive oil

3 teaspoons English mustard

3 tablespoons brandy

1 cup heavy cream

handful of freshly grated Parmesan

Finely chop the parsley leaves and stalks.  Get a frying pan on high heat and add 2 tablespoons of olive oil and the mustard.  Add the brandy.  Now, you don't have to do this, but feel free to let it catch fire and flame (this will burn off the alcohol quickly).  Add most of the parsley and the cream and bring to a boil.  Remove from heat and stir in the cheese, then sprinkle with a little extra parsley.  Serve immediately.

Theme: Condiments