You can use smooth Dijon mustard instead of the grainy, but the grainy does add texture.
Quatre épices, or four spices, is a mix used in French dishes. It consists of pepper, nutmeg, cloves and ginger and pairs nicely with honey, red wine and Dijon mustard as an elegant flavour combination on baked ham.
Looking for a healthful alternative to mashed potatoes? This cauliflower purée will do the trick! Leeks add a hint of sweetness while Dijon mustard gives it a little kick. Serve with grilled chicken or steak.
It's easy to make your own Caesar salad dressing, seen here in this creamy version which includes white wine vinegar, Dijon mustard, Worchestershire, garlic, fresh Parmesan and croutons. You can omit the anchovy paste if you like, but we recommend it for a more robust flavour.
Looking for a change from plain old mashed potatoes? Spruce up your holiday table with this seasonal side dish. Buttermilk and Dijon mustard add pleasant tang and creamy texture (without the addition of cream). To avoid a gluey pur?e, do not overmix. Fresh chives add a festive hit of colour.
When cooking the eggs, undercook them by one to two minutes to get slightly soft yolks that won't turn green after frying. Serve these crispy and delicious eggs hot or cold and cut in half, with Dijon mustard or hot sauce on the side.
Whether you're building sandwiches or simply snacking at a cocktail party, this custom combination of meats offers a taste for everyone. Offer 2 oz (60 g) of meat per person for a snacking platter or 4 oz (120 g) per person for a sandwich-building platter. Serve with grainy Dijon mustard or our own Sweet-and-Hot-Maple Mustard.
Seasoning is key to a good pâté. This recipe may seem to have a lot of salt, pepper and spices, but the flavours mellow as the pâté cures. Serve with Dijon mustard, baguette slices and cornichons for an authentic French experience.
Rich duck and pork sealed in golden flaky pastry makes an over-the-moon creation. Serve small slices with Dijon mustard and pickles as an appetizer or as part of a buffet. Serve large slices with a crisp, lightly dressed green salad as a plated appetizer. While it may be a bit more involved than other pâtés, this dish is well worth the effort.