This sauce works well brushed on grilled or broiled fish (full-flavored fish, such as salmon, are the best). Prepare a mayonnaise using three parts inert-tasting oil and one part hazelnut oil. Stir mustard into the sauce (Dijon or Meaux-style work equally well)—about
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.