Recipes with Dijon mustard

Parsnip soup

Peel the parsnips and potatoes and cut them into cubes. Cook the vegetables in the broth for about 15 mins. Pour the soup into a bowl and blend it, possibly. with a hand blender. Pour the soup back into the pot and season with mustard, salt and pepper. A

Cold yogurt soup with baked courgettes

Mix the yogurt, olive oil, mustard, pressed garlic, cream, broth and chili (which is udkernet and finely chopped) together. Style soup cool. Pour a little oil, salt and pepper on courgetten and behind it in a hot oven for about 20 minutes (to golden brown).

Råmarinerede vegetables

Wash the vegetables. Remove pepper frøstol and share the fruit of 1 ½ cm2 pieces. Share each baby corn into 3 pieces. Peel Pearl onions. Broccoliens flower picking in small florets. Share the stem in 1 cm3 pieces. Part leaves selleriens stem in ½ cm thick slic

Homemade mayonaise

Make sure that both the bowl and the ingredients are at room temperature before you start. Came the egg yolks in a bowl and whisk them thick. Stir in mustard, salt and pepper in and whisk everything well together. Add the oil drop by drop constantly whippin

Salad marinade

Pour a tablespoon of red wine vinegar in a tall, narrow Cup. Add a little salt and pepper and Dijon mustard. Stir it together well. Add pressed garlic and finally oil. Whisk the marinade thoroughly together URf.eks. with a mini whisk, until the texture is smoo

Beef Stroganoff 03

Cut the meat into strips and Brown it well in the fat. Let the finely chopped onions Brown with the final minutes and season with salt, pepper or paprika. Sprinkle the flour over and infants with water and cream or sour cream. Add the mustard, tomato

Penanutsglaserede Cocktail Sausages

Brown sugar, mustard and peanuts is stirred together in Bowl. Turn the sausages with and benefit them in a heat-proof serving dish with the marinade. Behind the sausages 10 min in the oven at 200 degrees.

Fried salt herring

6 salt herring, filleted and watered out overnight. Be dried thoroughly and fry gently, first on the flesh side, turn over and FRY until the skin is crisp. Eaten warm with: Sennepsause-which touched the day before by: dijon mustard, powdered sugar, neutral oil