date:Feb 17, 2013
e dry mustard/vinegar mixture, then the tomato paste, and process until combined. Add another 1/3 of the oil slowly, the lemon juice, salt, the peppers and then the remaining 1/3 cup of the oil. Add the horseradish, taste and adjust seasoning with salt and pepper.
Wine potatoes and capers:
1 pound russet potatoes, peeled and cut into -inch cubes
Kosher salt to taste
1 cup dry white wine
cup drained small capers
Cover potatoes with water and enough salt so the water tastes like seawater. B