What I'm reading: Double Play, by Jill Shalvis
Thanks to Kelly for her reminder that we can't slack off even when we're the boss.
For today's cooking installment, I decided to go with something quick, easy, and versatile. My mom called this "Sauce for Vegetables" but it can be used for a lot more than that. Hubster grilled fish the other night, and because it was a very mild flavored fish, I decided to dress it up with this sauce.
As you can see here, there aren't a lot of ingredients. And you can increase, decrease, or swap things out as you prefer. It's kind of like my plotting style. A lot of improv. (If you look at the recipe card, you can see there's not a whole lot going on.)
Here's the "official" ingredient list, which you can clearly see in this picture:
1 small onion, chopped (I used 1/2 a large one, because we like onions)
Butter or oil (not on Mom's card, but you have to brown the onion in something! Use what you like: I used olive oil and butter)
1 T. Worcestershire sauce
1 t. mustard
Dash cayenne (depends on your heat tolerance)
Here's what you do:
Brown the onion.
Add the rest.
Mix into cooked vegetables. Mom used green beans most of the time. It doesn't make a whole lot, so if you're cooking for more than 2, I'd double the recipe.
Also, for my fish topper, at the end, I threw in a few glugs of white wine and let it reduce a bit.
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