SAVORY MUSTARD SAUCE:
1/4 cup water
2 tablespoons ground mustard
1 teaspoon cornstarch
3 tablespoons light corn syrup
1 tablespoon cider vinegar
In a small saucepan over medium heat, combine water, ground mustard,
and cornstarch. Stir in corn syrup and cider vinegar; cook and stir until
thickened and bubbly. Cook and stir another 2 minutes. Remove from
heat.
Salt-Crusted Mini Potatoes
20 small red-skinned potatoes (if too large, cut in halves or quarters)
Extra-virgin olive oil
2 tablespoons coarse salt
Preheat oven to 350 degrees. Clean and dry potatoes with a towel. If
using whole potatoes, prick potatoes with a fork. Rub potato skins with
olive oil.
Place coarse salt onto a small plate. Roll potatoes lightly in the
salt.
Place potatoes on a lightly greased baking sheet. Bake approximately 35
to 45 minutes or until done. Remove from oven and serve.
Makes 4 servings.
