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250 ml
Easy
15 min
By Jane Grigson
Published 1987
The granite islands of Chausey are off Granville. Whether this sauce was made there, I have not been able to discover. Perhaps it was named for its dark, speckled-green colour, rather the effect of granite. The mustard makes it a good sauce for gurnard, garfish, herring, mackerel, saithe or huss. If you cut down the mustard, or increase the cream and butter, it goes well with salmon.
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