Classic Dijon Mustard Food

GREY POUPON CLASSIC CHICKEN DIJON

Steps:

• Heat oven to 375°F. Mix mustard, water and seasonings.
• Place chicken in shallow pan; brush with mustard mixture.
• Bake 20 min. or until chicken is done (165ºF).

CLASSIC DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

CLASSIC VINAIGRETTE

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

BEST DEVILED EGGS RECIPE

Steps:

• Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
• While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
• Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
• Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
• Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.

CLASSIC DIJON MUSTARD

Steps:

• Prepare canner, jars & lids.
• Combine wine, vinegar, onion and garlic in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer for 5 minutes. Remove from heat and allow aromatics to steep in the wine for 10 - 15 minutes.
• Strain vegetables from the infused wine, pressing on solids to release all the juice. Return wine to the saucepan and add salt, honey and Tabasco, if using. Over medium heat, whisk in the mustard powder; continue whisking and heating until the mustard comes to a boil. Stirring constantly, boil mustard until it reduces to your desired thickness, remembering that it will thicken further upon cooling (I cooked mine for about 10 minutes). Taste and adjust seasonings.
• Fill hot jars to a half-inch headspace, tamping down the mustard into the jar. Thoroughly remove bubbles by passing the clean handle of a wooden spoon along the edges and middle of the jar. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing from the canner.
• OPTIONS: If storing in the fridge, you may omit the vinegar and simply use 2 cups of wine. Dijon mustard is made with both red & white wines, so feel free to experiment with half red:half white wine, or maybe red wine vinegar with white wine.

DIJON MUSTARD

Steps:

• Mix all ingredients.

DIJON VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Stir in the tarragon if using.