Matfer, another French exporter of fine cookware. The Matfer-Bourgeat enterprise makes copper in Normandy, then ships their cookware to Houston for distribution to fancy cooks all over America.
next time you watch Downton Abbey. Copper everywhere!) Plus the image of copper, sitting prettily on the stove, full of collard greens or ham, is the very picture of home comfort.
shrimp and grits and collard greens. What better way to show off new copper with classic Southern fare? Afterwards, I asked my fiance if he ever imagined he would be marrying someone who cooks grits in copper. He said no.
Julia Child's Brown Mustard Sauce (Sauce Robert)
For the jus lié (thickened brown sauce)
2 tablespoons arrowroot or cornstarch
2 cups brown stock or chicken broth
Combine arrowroot with 2 tablespoons of stock until thick and starchy. Beat into rest of stock and simmer on medium-low heat for about 5 minutes, or until sauce is lightly thickened. Season with salt and pepper.
For the wine-mustard reduction
4 tablespoons Dijon mustard
2 tablespoons softened butter
1/4 cup yellow onion, finely minced
1 tablespoon unsalted butter
1 teaspoon olive oil
1 cup dry white wine
1/8 teaspoon honey
2 tablespoons fresh minced parsley
In a small bowl, cream together mustard and butter and set aside. Melt butter and oil over medium-low heat and brown onions slowly, about 10 minutes, until translucent and light brown.
Add wine and bring mixture to a boil, until it reduces to just a few tablespoons.
Add brown sauce and simmer for 10 minutes.
Remove from heat and adjust salt and pepper as necessary. Just before serving, beat the mustard-butter mixture into the wine and brown sauce reduction. Serve over dish of choice with minced parsley. Prepare for ordinary weeknight chicken to be transformed into exquisite French dish.