Dijon mustard

  • Aioli

    Aioli
    Aioli
    (makes 3-4 cups)
    1½ heads of garlic (about 14 cloves)
    5 eggs
    3 tblsp Dijon Mustard
    1 cup lemon juice
    about 1-2 cups salad oil

    NOTES: Excellent as a side for roasted potatos or as a dip for fried calamari!

    Instructions

    In a food processor, process the garlic until finely minced.

    Add in the eggs, mustard and lemon juice and process until blended.

    Now, slowly, in a very thin stream, add the salad oil into the processor while it is on.

    Once the aioli begins to come together (emulsify) you are finished.

    Keeps up to a week, refrigerated and covered.

     

  • Honey Dijon Chicken Salad

    Honey Dijon Chicken Salad
    Honey Dijon Chicken Salad
    (Serves 2)
    1 cup diced grilled chicken breast
    1 cup celery, diced
    1 cup apples, seeded and diced
    1/3 cup mayonnaise
    2 tblsp Dijon mustard
    2 tblsp honey
    NOTES: Easy and delicious!

    INSTRUCTIONS

    Mix all ingredients. Serve.