This makes a Dijon-based sauce for fish or vegetables. I tested it out on a white fish fillet and broccoli (as seen above) and it was delightful. The herbs and garlic, along with a little wine vinegar, help distinguish it from mustard on its own and pair nicely both the fish and the broccoli.

Serve this with poached, fried, or baked fish, or with whatever the hell you want because mustard is one of life’s wonderful gifts and you shouldn’t have to be a pescatarian just to enjoy it.

The original recipe comes from Preparing Fish & Wild Game: Exceptional Recipes for the Finest of Wild Game Feasts by Andrew Carre. I’m sure if you have fresh-caught fish, this is a great way to season it. I just added a little smoked salt and garlic seasoning as I was cooking, and let the sauce do the rest post-cooking. The original version called for dried herbs, and you can certainly use them if you don’t have access to fresh, but fresh herbs will always win out in my opinion if you can get them.

Pro tip (or more accurately, wino tip): If you’re planning to have a glass of white wine with this meal anyway, try replacing the white wine vinegar with some of the wine. You can add a drop or two of vinegar to give it some of the vinegar’s tanginess if desired.

1/3 c. Dijon mustard
1/4 c. vegetable oil
2 tbsp. sugar
1 tsp. fresh parsley, chopped
1 tsp. fresh chives, chopped
1 tsp. white wine vinegar
1 clove garlic, minced

Whisk together all the ingredients in a mixing bowl. That’s it!