Memorial Day Food

In keeping with my philosophy of serving traditional food on holidays, we ate brats on Memorial Day. When I make brats I like to boil them in a little beer before throwing them on the grill.



I also like mine with mustard sauce. I got the recipe from the Ernest Hemingway cookbook. As a side we had what I call German Potato Salad.

German Potato Salad

1 pound potatoes
6 T olive oil
2 cloves garlic, crushed
salt
pepper
2 T dry white wine
2 T red wine vinegar
1 T beef broth

wash and peel potatoes
Place in saucepan with enough cold salted water to cover. Bring to a boil and cook until tender. Drain and cut into slices as soon as they are cool enough to handle. Put slices in a bowl and toss with olive oil, garlic, salt and pepper. In a small saucepan heat the wine, vinegar and broth until hot. Pour over the potatoes and toss gently. Be sure to include bread for mopping up the sauce.

Mustard Sauce

2 T butter
½ onion, finely chopped
½ c dry white wine
1 Dijonon mustard
1 t vinegar
juice of ½ lemon

Melt butter and cook onion until translucent. Add wine and reduce by half. Stir in mustard and vinegar. Add the lemon juice and the last tablespoon butter. When butter is melted pour over brats and serve immediately.