erve with Whole Grain Mustard Remoulade or favorite sauce.
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For Whole Grain Mustard Remoulade
Steam green beans until crisp-tender and still bright green.
Remove the green beans & place under cold running water to stop the cooking process.
Melt butter in a non-stick pan over medium heat. Stir in the whole grain mustard.
Add the green beans & toss until evenly coated.
Season with salt & pepper.
Cook until heated through.
up of cream and the whole grain mustard. Using your wooden spoon, stir
ven to 400.
Combine Mustard Rub ingredients in a small
mall bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and
he crab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime juice, green onions
wine, oil, Dijon mustard, and one tablespoon of whole-grain mustard.
If you
Add the cream, Dijon mustard and whole grain mustard; stir well to combine. Bring
he heat and add the mustard, stirring briskly with a wire
minutes before serving.
Grain Mustard Sauce:.
In a medium
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with the butter and milk, and season with salt and pepper.
Whip the potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if the potatoes are too dry. Beat in the whole grain mustard, and serve immediately.
Melt 1 tablespoon of the butter in a small skillet over medium-low heat.
Add shallots and saute until soft, about 2-3 minutes.
Add vinegar and cook for 1 minute.
Add wine and cook until reduced to about 1/3 cup, 3-4 minutes.
Add cream and cook until reduced to about 1/2 cup, 4-5 minutes.
Remove from heat and whisk in remaining butter.
Strain into a small bowl.
Whisk in mustard, salt and pepper.
Cover and refrigerate until ready to use, up to 24 hours.
Cook beans in boiling salted water until tender crisp, about 3 to 4 minutes Drain and plunge into ice water.
(Can be done ahead to this point).
Drain and pat dry.
Heat oil in skillet over med high heat.
Saute beans with mustard and salt and pepper to taste.
Stir until heated through, about 4 minutes.
ogether the mayonnaise, milk, Dijon mustard, whole-grain mustard, parsley, dill and 1 teaspoon
rom the pan and spread whole grain mustard onto one side, sprinkle with
ith steak. Serve immediately with whole-grain mustard.
ell, then stir in the whole grain mustard, chopped capers, chopped spring onions
Add the cornstarch slurry, the whole grain mustard, and the Worcestershire sauce to
late.
2. Combine the whole grain mustard with the wine in a
Gently mix first 5 ingredients.
Whip cream, chives and capers in a food processor.
Gently fold cream mixture into crab mixture.
Form into two cakes.
Coat lightly with breadcrumbs.
Saute to golden brown.
Serve over rice and collard greens.
Drizzle with whole grain mustard vinaigrette.