5 ways to use – Country Range Dijon Mustard

Dijon mustard is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the centre of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century.

The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice. It can be used as an accompaniment to all meats in its usual form as a paste, or it can be mixed with other ingredients to make a sauce

The Country Range Classic Dijon mustard has subtle vinegar notes used as an ingredient in dishes rather than as a condiment. Use it to marinate meats, make vinaigrettes and add it to roast potatoes for a unique side dish.

This issue we have Paul Dickson, Country Range Development Chef who shares five innovative ways to use this Dijon Mustard.

1. Coating – Brush a rack of lamb with Dijon mustard, coat in a herby breadcrumb and slowly bake in the oven until pink. It’s a great way to add extra flavour to this classic!
2. Dressing – Dijon is perfect in a honey and mustard dressing. Try whisking 1 tbsp Dijon, 1 tbsp honey, 1 tbsp white wine vinegar and then whisk in 3 tbsp veg oil and 1 tbsp of water. This will be your go to dressing for all salads. My favourite is red onion, sliced tomato, and cucumber.
3. Flavour -Dijon goes so well with chicken and mushrooms. Next time you make a chicken and mushroom pie add a generous dollop of Dijon and some snipped tarragon leaves. You will be amazed at the difference
4. Sauce – Hollandaise is one of the classic French mother sauces along with Béchamel, Veloute, Tomato and Espagnole. One of the best hollandaise derivatives is sauce Moutarde. Hollandaise with a spoonful of Dijon, perfect for vegetables, poached meat and fish and eggs
5. Mix – How can we leave out a perfect mustard mayo. Absolutely life changing in a freshly made egg mayo sandwich.

 

Paul Dickson is a chef, brand ambassador, food stylist and Home Economist. With a vast culinary knowledge collected from some of the finest establishments in London, Manchester and the North West. He creates exceptional visual stories about what and how we eat.

Country Range work with Paul to create recipes from using the latest insight trends to make up inspirational menus through to developing new ways of serving up traditional favourites.