Whisk together the creme fraiche, Dietz & Watson Whole Grain Dijon Mustard, parsley (leaving some leftover for garnish), lemon zest, and salt and pepper.
Spread 1/2 tablespoon of mixture on each cracker.
Top with a small slice of Dietz & Watson Prosciutto.
Garnish with parsley and lemon zest.
ayonnaise, sour cream, vinegar and mustard in large salad bowl and
nd spread cut sides with whole grain dijon mustard.
Top 4 doughnut halves
ound of spinach. Add sauce, mustard, and tarragon to skillet steaks
Spray large skillet with oil. Heat over medium-high.
Add asparagus spears. Try to get them all flat in the pan. Turn a few times until lightly browned and heated through, but still bright green and crisp tender.
Stir together juice of 1 lemon, Dijon mustard and black pepper to taste (I put a lot). Pour mixture into pan with asparagus and toss. Cook 1 minute until heated.
Serve immediately.
I like to serve this with simple baked chicken breasts or fish.
. Combine beer, soy sauce, dijon mustard and honey in a small
Whisk together the mayonnaise, dijon mustard, white wine viengar, and smoked
Combine the mustard, mayonnaise(if using), capers, and gherkins in a small bowl and spread on one side of each bread slice. Rinse lettuce leaves and pat each dry.
Layer the corned beef, Swiss cheese, and lettuce on 4 of the bread slices, top with the remaining bread slices, and serve. Enjoy!
n olive oil.
Add dijon mustard, deglaze with wine and reduce
dark brown sugar, white sugar, mustard, soy sauce, cinnamon, ginger, nutmeg
hisk in sour cream and mustard.
(The sauce can be
luffy. Mix in the rosemary, mustard, garlic and pepper.
Spoon
hird.
Whisk in the mustard.
To serve: Pool the
mall bowl, combine the honey, Dijon mustard, curry powder, salt, and pepper
o Make The Spicy Mustard: Combine the Dijon mustard, mayonnaise, chives, Worcestershire sauce
Preheat the oven to 375 degrees F (190 degrees C).
Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
Combine pickles, onion, and celery in a food processor; pulse to a medium-fine consistency. Add ham; pulse into pieces about 1/4 inch in diameter.
Stir ham mixture, mayonnaise, Dijon mustard, and Cajun seasoning together in a bowl.
Divide ham salad mixture over 4 slices of rye bread; lay 2 lettuce leaves over each. Cover with remaining bread slices.
br>Coat entire roast with Dijon mustard. Set on dish or in
Whisk wine, shallots, mustard, 1/3 cup chopped sage,
Don't peel the potatoes. Just wash if needed. Then cut in to medium dice. Put in pan with enough water to cover. Add the amount of salt for your taste. Bring to the boil. Cook until tender, but not mushy. Cool a little.
While the potatoes are cooking mix all the other ingredients for the dressing together in a bowl or jug.
You may want to add more or less milk to the dressing, depending how thick or thin you want to coat the potatoes.