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Mustard-Thyme Spatzle is the perfect way to "jazz" up spaetzle. Sauté them and serve with gravy or just serve them alone. Easy step by step instructions.
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The story of Mustard-Thyme Spaetzel
Spaetzle is little dumplings, generally made of eggs, flour, and salt, that are used in German, Swiss, Austrian, and Alsace cuisines. Soft pillows of dough that are cooked up in boiling water; they are most often served with meats that have a lot of gravy or sauce to give them flavor. Not so necessary with this Mustard Thyme Spaetzle, as they have flavor on their own, but also great with meaty gravy. I love them with My Mother’s Rouladen!
Before the invention and use of mechanical devices to make these dumplings, they were shaped by hand or with a spoon and the result resembled Spatzen (meaning little sparrows). I watched my aunt Cristina actually making these one time by putting the dough on a cutting board and literally cutting them into the boiling water, it looked very awkward but they turned out great. I think that is a talent you learn when you’re a child.
At your Grandmother’s knee.
Me? I’m a believer in the spaetzle maker, where you put the soft dough onto the grate, then slide the slide back and forth forcing the pieces of dough to fall into the water where they boil for a few minutes, and when they come back up to the surface, you simply remove them with a slotted spoon.
I have to admit, my husband usually makes the dough which as I said, is eggs, flour, and salt. Pretty boring stuff; think egg noodles. Or pasta without sauce. It really needed something more. So I added a bit of mustard and some thyme and voila, transformed. After he does the first cook through, I finish them in the butter. Mustard-Thyme Spatzle is great for a dinner party because they can be prepared a day in advance and reheated when you finish them in the butter.
Because this spaetzle has flavor in them, they go great with Wiener Schnitzel, no gravy needed.