Just when ready to serve, drizzle with Mazola Corn Oil vinaigrette, (equal parts oil, white balsamic vinegar, married with
white truffle Dijon by Petite Maison, salt, pepper and a tablespoon of figgy jus from your black mission fig Asbach cognac marinating jar.
Serve with two vegetables such as sautéed rapini, and split in half a roasted acorn squash in its skins served in a separate side dish, with a little brown sugar (alternate to brown sugar: use a drizzle of marinating jus from your Asbach cognac marinating jar) and butter, along with a fabulous serving of my mashed, whipped potatoes (swirl in a little horseradish cream for an additional gourmet touch, or for a completely different taste, stir in a little Petite Maison
white truffle Dijon).
Or drizzle goat cheese crostini with a little Petite Maison
White Truffle Dijon Mustard.
Sprinkle with pepper, a little salt, a pinch of nutmeg, just a little fresh lemon juice, a pinch of granulated sugar, a generous tablespoon of bottled, LiteHouse brand freeze - dried parsley (or fresh if you have it) and a quarter teaspoon of
White Truffle Dijon, stirring constantly.
A creative use for Petite Maison
White Truffle Dijon.
Stir in a half teaspoon of Petite Maison
White Truffle Dijon Mustard.
Not exact matches
That bastard is»... grilled in
white truffle oil and topped with duck foie gras, caramelized Vidalia onions, heirloom tomato ketchup and
Dijon mustard.»