br>To make the creamy mustard dip, combine all ingredients in a
Preheat the oven to 400\u00b0F. Spread the potatoes onto a baking sheet lined with baking parchment. Sprinkle with 1 tsp salt, some pepper and the paprika. Drizzle with 1 tbsp oil (or spray with oil). Bake for about 30 mins or until golden.
To make the dip, place the milk, mustard and lemon juice into a blender. Pulse to combine. Then, with lid on but top removed, slowly pour in a thin stream of oil until the dip is emulsified and creamy. Season with salt and pepper. Serve the mustard dip on the side with the french fries.
Combine yogurt, olive oil, mustard, lemon juice, garlic, lemon zest,
combine yogurt and mustard. Dip fish into mixture, then dip in cornflakes. Arrange
ips.
For the Honey Mustard Dip: In a small bowl, combine
Combine sour cream, dill and mustard. Season to taste with salt and pepper.
Mix mustard, vinegar and water until you have a smooth paste.
Cover and let stand for 10 minutes.
Add the soy sauce.
Mix until well blended.
he beer (or milk), cheese, mustard, and onion to a small
reserves and spicy mustard. Stir until mustard is fully incorporated. Dip will be
urkey, egg, parsley, 1 tablespoon mustard, salt, and pepper to bread
Brush a sheet puff pastry with the beaten egg. Cut 36 circles cut from puff pastry with a 1 1/4-inch fluted cutter.
Top each sausage round with a pastry circle and sprinkle with sesame seeds. Skewer each stack with a tootpick and place on a baking sheet. Bake in a 400 oven until pastry is golden, 18-20 minutes.
Serve with Apricot Mustard Dip.
Mix ingredients together for Apricot Mustard Dip.
Combine mustard dip ingredients, mix well and stick
In a small bowl, stir together vinegar and dry mustard. Add honey, green onions, Dijon-style mustard, thyme and oregano; mix well. Great dip for chicken nuggets or chicken fingers.
Combine soy sacue, vinegar, mustard,& hot pepper sauce.
Whisk in mayonaise& sour cream.
Refrigerate for at least 30 minutes.
Will keep for about a week.
Serve as a dip for steak.
Wash cauliflower and break into florets.
Combine eggs, milk, flour, salt and pepper.
Stir until smooth.
Dip florets in batter and dredge in cracker meal.
Deep fry at 375 degrees and drain on paper towels. Mustard Dip: 1 cup mayonnaise, 2 Tbsp. grated onions, 1 Tbsp. Dijon mustard, 1 Tbsp white wine vinegar, 1/2 tsp. curry powder.
Combine all and mix well.
Chill 2-3 hours before serving.
Goes well with raw vegetables as well.
Cut chicken into 1/2 inch strips and poach.
Preheat the oven to 425\u00b0, combine 1/2 cup mayonnaise, dry mustard, and onion, mix well.
Add the chicken and toss to coat.
Toss bread crumbs and sesame seeds to mix.
Roll chicken in bread crumb mix to cover. Place on a baking sheet and bake until brown, about 10 minutes. Blend 1 cup of mayonnaise with the honey and dijon mustard dip for sauce.
Combine all ingredients and chill.
Serve as dip with crisp vegetables or strips of cooked meat.
Makes 3/4 cup.
Melt butter in a saucepan over low heat. Add flour and whisk until thick. Slowly pour in milk; increase heat to medium low. Whisk until thick. Reduce heat to low and add cheese. Stir until cheese is melted. Remove from heat.
Stir in mustard, mustard powder and garlic powder.
Mix first 5 ingredients in large bowl.
Season to taste with salt and pepper.
Cover and refrigerate until ready to use.
(Can be prepared 2 days ahead.)
Place dip in center of platter. Surround with assorted vegetables (such as carrots, celery, cucumber, bell pepper strips, snow peas, endive spears and cherry tomatoes).
Mix all ingredients together.
Let chill.
This dip is good for raw vegetables (carrots, cauliflower, celery, etc.).
Also good for crackers and chips.