Type what you have

Ingredients

• ✓ tarragon dijon mustard
• spaghetti
• butter
• leek
• salt
• white wine
• lemon
• creme fraiche
• cayenne pepper
• salmon
• cilantro

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain; return to the pot.
2. 2 Melt butter in a sauté pan over medium heat. Add leek; cook and stir until slightly softened, 6 to 7 minutes. Season with salt; add white wine and lemon juice and bring to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most liquid evaporated, about 5 minutes.
3. 3 Stir crème fraîche, mustard, and 1 pinch cayenne pepper into leek mixture; reduce heat to low and cook until warmed, about 5 minutes. Add salmon to sauté pan; cook and stir until salmon starts to flake and is no longer pink in centers, 2 to 3 minutes. Off heat, stir in cilantro. Pour salmon sauce over spaghetti; toss to coat. Season with remaining 1 pinch cayenne pepper.

By John Mitzewich

Ingredients

• ✓ tarragon dijon mustard
• egg yolk
• black pepper
• tarragon vinegar
• water
• salt

Instructions

1. 1 Whisk egg yolks, black pepper, tarragon Dijon mustard, tarragon vinegar, water, and salt in a metal mixing bowl or small saucepan. Place over low heat and whisk until mixture foams, small wisps of steam appear from the sauce, and sauce is hot and thick, 1 to 2 minutes. Raise and lower the pan over the heat to increase or reduce heat.
2. 2 Remove from heat and whisk a few more seconds to make sauce slightly fluffy. Serve immediately.

By John Mitzewich