Shallot

Used in 5 recipes on RecipeWiki.

Most often cooked with

Wilted spinach squeezed bone dry before it meets the cream, which is the whole difference between this and a puddle.

A mustard-emulsified dressing built on three parts oil to one part acid, a ratio worth memorising so you never need the recipe again.

Lobster meat returned to its shell in a mustard and brandy cream sauce, glazed under the grill until the top is spotted brown.

Ripe tomatoes salted twenty minutes ahead, then dressed with the juice that draws out of them rather than plain oil.

Thin beef fillet seared in seconds, then finished in a mustard, brandy and cream pan sauce flamed at the table.