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Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours. Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towellined sieve into a large bowl, discarding solids. Keep tongue warm, covered. Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking. Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste. Slice tongue and serve with sauce.
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sinus-clearing heat — roast beef, cocktail sauce, Bloody Mary
Professional-grade blender — silky purees, hot soups, nut butters