Recipes with Dijon mustard

Digged Calveculotte

Marinating: Mix the salt, sugar, pepper, parsley and spices together and rub the culotten well with the mixture. Bring culottas and balsamic vinegar into a freezer bag. Push the air out of the bag so the marinade encloses the meat and close the bag. Place the

Creamy courgette with pasta

Knead courgettes completely free of moisture. Bring the cream in a saucepan, give it a boil, put the courgettes in and let them smack a few minutes in the cream. Then taste with mustard, cheese, salt and pepper. Cook and drain the pasta, turn it together wi

Masked cauliflower

The cauliflower is flushed and some of the stick is cut. Add a slice to the stick before the cauliflower boils tenderly approx. 12-15 min in low salt water. Stir the dressing together. Let the cauliflower drop off before it is placed on a dish and let it be

Cordon became original (low fat)

The meat is knocked out to approx. 1 cm. thickness. Lubricate on one side with mustard. On half of the meat slices lay a slice of cheese and a slice of ham that barely reaches the edges. These are lubricated with egg white before the meat is folded together an

Smoked sprat with tofu mayonaise

Purified, smoked bacon is decorated decoratively on a dish and kept cold. Tofu cut into smaller pieces, which are purified in mixer with water, soy sauce, mustard, capers, lemon juice, oil and apple juice. Scallops are peeled, chopped well and mixed with ch

Brunkel with honey-glazed bayonne skinke

Divide the cabbage into four pieces and cut it across into fine strips, blanch it in boiling water, drain the water, let the cabbage drip into a sieve. Melt sugar in a large pot and let it caramelize, add the butter and put the cabbage into the pan and turn

Sauce Parisienne

The egg yolks are stirred with salt in a blender or food processor. White wine vinegar, lemon juice and dijon mustard are stirred with. Add the oil in a fine, thin beam until the sauce is thick and airy. Chop onion, garlic and parsley and turn it into the crea

Marinated armpit tails

Brown the tuna tin in a pan of oil until it is nice golden and then pour the white wine. Sprinkle with salt and pepper and allow the meat to simmer under the lid for approx. 35 min while turning diligently. If the wine is evaporating, pour some water on it. Ta