Dijon mustard is an important ingredient in just about every sandwich, great with eggs or potatoes, in salad dressings, plus tasty on simple cheese dishes. Add yogurt and top on fish, in dressings. It can replace crème fraîche, cream or sour cream in sauces, add to beef stroganoff with a bit of cornstarch
Makes about 2/3 of a cup (85g)
2 tsp. (10 g) Dijon mustard
1/2 cup (120 ml) (dairy-free) organic yogurt
1 tsp. (2 g) rosemary
1 organic chopped shallot
3 chopped organic garlic cloves
1/2 tsp. (1 g) black pepper
1 1/2 tsp. (7,5 g) (gluten-free) flour
1 Tbs. (30 g) (dairy-free) organic butter
optional:
brown bits stuck to the pan after cooked meat
1. (Optional meat bits), melt the butter in the skillet.
2. Add shallot, garlic, flour, black pepper, and rosemary. Cook about a minute.
3. Stir in the yogurt and mustard.
4. Bring to a simmer over medium heat.
5. Pour over meat, vegetables, or fish.
