Before we get going tonight, I just want to commend Les Kerr for the ultimate Southern complement. He read the blog about his Mama’s Come Back Sauce and said if she were here “she would just hug your neck.” That is just as Southern as it gets.
But I’ve already digressed and I haven’t even started. This is a story that will ultimately lead you to a terrific mustard sauce that’s really easy to make. Every once in awhile Mark gets a hankering for something exotic and a few weeks ago he came home with rabbit.
No, not that rabbit. The kind that is already killed and cut up and boxed in your grocer’s freezer. I have no problem eating things that were formerly fuzzy and cute. No problem at all. But I do have a problem with carcasses that produce many bones and not much meat. Maybe if I were on Survivor (which, by the way, I’ve been slavishly devoted to for all twenty seasons) I’d be completely thrilled about rabbit, but since I’m not… I was not. I know Terrell will jump in here and tell me just how to prepare rabbit so it is acceptable because his Mama probably had a really killer recipe.
However. The mustard sauce recipe that came on the back of the rabbit box really was killer. The company is called Pel-Freeze and here’s their website. It’s a pretty basic website with no recipes but I have to give credit where credit is due.
Here’s the sauce:
1/2 cup sour cream (Pel-Freez uses light sour cream but I don’t believe in that)
1/2 cup plain yogurt
1/2 cup dry white wine
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon chopped fresh basil
Combine all ingredients. Simmer and stir until the sauce is warm. Do not boil or the sauce will break.
For the fish, simple is best. I used tilapia and just dusted it with BBQ rub and sauteed it in a bit of oil, butter and lemon juice. You can figure that out on your own.