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The dipping sauce echoes what you might get at a deli, or in a bag full of Chinese takeout: strong mustard.
His ankles have been unsound, and a week or so ago they were pin-fired with electric needles, which is standard treatment for the ailment, and no more painful than the application of a strong mustard plaster.
The result, replicated at home, was in fact enough to recall Strasbourg, and it paired well with a glass of riesling, some crusty bread and a tub of strong mustard.
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The only misstep was a roast chicken breast, which was juicy and nicely cooked but laced with an overly strong mustard-orange sauce.
Optionally, strong "deli" mustard or pungent horseradish to the meat.
Strong yet refined mustard like Dijon is an imperative condiment -- regular deli mustard would be too vinegary for this surprisingly subtle dish.
It is a strong, yellow-brown mustard that has graced shelves in Polish-American homes since 1934.
Seared sea scallops could have done without dabs of strong, whole-seed mustard, but the juicy scallops perched on a bed of luscious wilted greens were a delight.
THE pungent scent of foie gras and pork belly mingled with the strong odor of mustard greens one chilly winter evening in the dining room of a restaurant basking in its Michelin star.
There's the late Dave Zinkoff, intoning into the public-address microphone, "Ju-lius Errrrr-ving," and the octogenarian Chick Hearn still going strong with, "The mustard's off the hot dog".
An acid, such as vinegar or lemon juice, pairs nicely with the strong flavor of mustard greens.
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CEO of Professional Science Editing for Scientists @ prosciediting.com