THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Horseradish sauce
Description
This fresh, tangy sauce is a real delight with salmon, julienned vegetables or even simple potatoes. I discovered this idea over Christmas, when my sister's mother-in-law served a wonderful meal. Her youngest son had prepared an improvised sauce, with no precise recipe, but so tasty that everyone had several refills. Back home, I tried a few things out in the kitchen and quickly found the perfect balance. Since then, this sauce has become one of my must-haves, tested and approved by my French friends at our Christmas dinner.
For a lighter version, ideal for a buffet or cold roast beef, I offer another variety in my menus.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Prepare the mayonnaise: place the egg, mustard, salt and pepper in a mixing bowl. Blend briefly, then add the oil in a thin stream while continuing to blend until the texture is firm.
2. Remove 150 g of mayonnaise (keep the rest in the fridge for another use).
3. Mix the mayonnaise with the yoghurt until smooth.
4. Add the horseradish, adjusting the amount to taste. Season with salt and pepper.
5. If the sauce seems too thick, add a dash of milk to lighten it.
Serve immediately with salmon, vegetables or steamed potatoes.
THERMOMIX® METHOD.
