This tongue in mustard sauce is true delicacy
4lb fresh tongue (you can also use a pickled tongue, although I could not find one)
For the fresh tongue, prepare as follows
½ cup coarse salt
20 whole Coriander – crushed in a spoon, just to crack the outer shell
5 bay leaves – can use it as is on brake into smaller pieces
750ml water – enough to cover the tongue
Add everything in a big pot and cook for at least 3-4 hours until tender.
Peel off the skin and slice up and use as is or add the sauce if you prefer.
We used ½ plain and ½ with sauce.
60ml mustard powder
180ml boiling water
180ml salad vinegar
Juice of ½ lemon
60 ml chopped gherkins
Place, oil, flour, mustard, sugar, salt and boiling water in double boiler, and stir until smooth.
Add vinegar and continue to cook until well blended and thickened.
Allow to cool slightly, then add mayonnaise, lemon juice and gherkins (I did not use the gherkins)
Pour over tongue in casserole and bake in 350F oven for 30-40 minutes
I doubled the sauce and did not use the gherkins. It’s super yummy.
This sauce is excellent to use over corned beef or brisket as well.
Received the original recipe from Melissa Mayo
Adapted, prepared, tried and tested Esme Slabs