Dijon mustard originally used verjuice when it was first made in 1856 be Jean Naigeon. As he lived in Dijon he gave it this name. However today most Dijon mustards use white wine and many are made using Canadian mustard seeds. This is my favourite mustard to use when making mayonnaise. Here I have made Dijon salad dressing using Maille mustard, my favourite brand.
I love all the organization that goes into having house guests. Making sure the kettle is clean, the water bottle filled up, and all the varieties of teas stocked up. Nearly every one of our house guests has different coffee options and I make sure we have what they enjoy. I plan on shopping for individual coffee sachets and I have a small collection of packet sweeteners, sugar and honey. There are various mosquito options, shelf scenters, a hair dryer and even freshly cut flowers. I make it feel like a decent holiday room. The bathroom is stocked up – more fresh flowers, shampoo, conditioner, liquid soap and ordinary soap as well as bath salts, bubble bath and even a candle. I so like the glass jar that I have used for the bath salts that I recently bought two more for cotton wool pads and ear buds. It is really fun as these are special things to make our guests feel welcome. Also, it is so nice not to have to pack all of these things when you are only going away for a few days. A friend suggested a tray in the bathroom so she can use it for her make up when she visits. As we have not yet put up the hook for the guest hand towel I am using the tray for that in the meanwhile. I have also planted some mint and placed that on the windowsill. Now I need to move on to the cottage bathroom and get that ‘done up’ as well. Part of having guests is preparing meals. I don’t like to spend that much time in the kitchen away from our visitors and so simple salads are usually the order of the day as a side dish. These get done up with a variety of salad dressings and today I am sharing with you a recipe for Dijon salad dressing.
- 1 egg
- 15mls Dijon mustard
- 15mls guacamole or crushed avocado
- 5mls mayonnaise
- 5mls sherry vinegar
- 60mls canola oil
- Salt and freshly ground black pepper to season
- Place the egg into a mixing jug and whisk
- Add the mustard, guacamole, mayonnaise, vinegar and oil
- Whisk until combined
- Season to taste
- Place into a salad dressing bottle and shake before using
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What I blogged June 9:
- two years ago – Malted Chocolate Tart
- four years ago – Friday’s Food Quiz
- five years ago – Pesto Princess Chicken
- six years ago – Wholegrain Mustard Jus