Many probably thought Dijon Sauce grew in pots. The fact is, with such an ingredient, your kitchen can shine even in a quick takeout. I’m not from Dijon, but my sauce might even come.
- 1 cup of white wine vinegar
- 1/2 cup of olive oil
- 1/2 cup honey
- 100 grams of mustard seeds ground into powder
Preparation of the Dijon sauce
- Warm olive oil slightly, mix honey in it and mix in a cold bath with olive oil with a wooden spoon (please do not use metal for vinegar).
- Gradually add the mustard powder until it has a sticky consistency.
- The quality of the ingredients and the dedication to mixing result in different nuances.
Try it. Serve with Gouda or Emmental cubes. Store in the refrigerator for three days and then serve.
The expiry date can be labeled with six months.