Not exact matches
The Mop: 2 tbsp of butter 1 onion chopped 1/2 cup of water 1 tbsp
+ 1 tbsp of Dijon
mustard 1/2 cup of apple cider vinegar 2 tbsp of Worcestershire sauce 1
tsp cayenne pepper (optional) 2 cups of beef Stock 1 cup of canned tomatoes Salt Pepper 2 tbsp of honey
honey chive vinaigrette ingredients: 2 tbsp white balsamic or wine vinegar 1
tsp dijon
mustard 2 tbsp raw honey or agave nectar salt
+ pepper 3 tbsp extra virgin olive oil 1/4 cup chopped chives
+ extra for garnish
Paleo Mayonnaise Print This Recipe Serves 1 - Multiply by -
+ RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2
tsp mustard powder 1/2 cups walnut oil or other nut oil 1
tsp fresh squeeze lemon juice Sea Salt and pepper to taste Step: Preparation: 1 Combine egg,
mustard powder, and lemon juice in a food processor until it reaches a thick, creamy consistency.
Sandwich: 1 tbsp mayonnaise
+ 1
tsp Dijon
mustard + 1
tsp horseradish
+ 2 slices rye bread, toasted
+ 3/4 c short rib hash (recipe above)
+ 2 slices Jarlsberg cheese
+ 1 fried egg
2 tbsp mayo
+ 1
tsp Creole
mustard + 1
tsp chopped dill
+ 1/2
tsp chopped thyme
+ 1/4
tsp celery seeds
+ kosher salt and freshly ground black pepper, to taste
+ 2 slices white bread, toasted
+ 3 oz smoked city ham
+ 1/4 c baby arugula leaves
+ 2 slices canned jellied cranberry sauce
+ 2 slices aged cheddar
avocado tartare ingredients: 1 small red onion, small dice 2 tbsp capers, minced 3 sprigs of basil, chopped 1
tsp dijon
mustard 2
tsp sherry vinegar small splash of tamari soy sauce salt
+ pepper 1 medium, just - ripe avocado
3 tbsp mayonnaise
+ 3 tbsp white vinegar
+ 1/2
tsp sugar
+ 1/2
tsp dry
mustard + pinch celery seeds
+ pinch cayenne
+ 4 c shredded green cabbage (1/2 head)
+ 3/4 c shredded carrot (1 large carrot)
+ 2
tsp salt
+ 3 tbsp chopped parsley
1 block firm tofu, drained 3
+ tbsp nutritional yeast 1/4
tsp salt, or to taste 1
+ tbsp dried fenugreek leaves 1 tbsp dijon
mustard 1/2 cup full - fat coconut milk 1/2 onion, diced 1
+ tbsp vegetable oil for frying 2 cloves garlic, minced or pressed 2 handfuls mushrooms, bite - sized or chopped 1 crown broccoli, separated into bite - sized pieces 1/2 red pepper, chopped 1/2 small zucchini, chopped
340 g fingerling potatoes 50 g little lentils — I used little French green ones, but black lentils would be great too 1
tsp apple cider vinegar 1/4 red cabbage — about 150 g 1 garlic clove 1 tbsp brown
mustard 1/4 cup extra-virgin olive oil 1 pinch salt
+ extra for boiling potatoes and lentils 1 pinch black pepper
dressing ingredients: 1/4 cup chopped chives 3 tbsp white wine vinegar splash of water 2
tsp dijon
mustard salt
+ pepper 1 tbsp raw honey / agave nectar / brown rice syrup / maple syrup 1/3 cup grapeseed or other neutral tasting oil
2 tbsp Liquid Honey 2 tbsp Grainy Dijon
Mustard 2 tbsp Balsamic Vinegar 1 tbsp Olive Oil 1 tbsp Club House Garlic Plus Seasoning (or, 1
tsp minced garlic
+ 1
tsp salt
+ 1/2
tsp ground black pepper) 1 large or 2 small pork tenderloins Large ziplock bag
2 tbsp balsamic vinegar
+ 1
tsp Dijon
mustard + 1/2
tsp agave / maple syrup
+ 2 Tbsp water.