An award winner, Edmond Fallot's unusual combination of perigord walnuts with classic dijon is a real show stopper! Seriously forceful, tart and pungent. The nutty flavor of walnuts really compliments the bite of dijon creating a full-flavored condiment that complements poultry, meats, fish, cheeses and is brilliant on a charcuterie tray. Smear a little walnut Dijon on a sandwich or mix it into a vinaigrette and serve over a salad of greens, toasted walnuts, pears, blue cheese, and sliced red onions.
Edmond Fallot makes authentic artisanal dijon mustards in Beaune France following the recipe and old world methods made law in Dijon in 1634. Family operated, Fallot Mustard combines traditional expertise, intimate knowledge of Burgundy wine grapes and passionate quality control. Net Wt 7.4oz
RECIPE:
Freshly roasted or chilled steamed asparagus is delicious on its own but top it with this creamy walnut mustard sauce and this colorful vegetable dish becomes a flavor packed elegant side dish. Simple enough to make any night of the week yet elegant enough for dinner parties and holiday meals.
Making this dish with chilled asparagus means you can make everything in advance and just drizzle the walnut mustard sauce on before serving.
Creamy Walnut Mustard Sauce
2 tablespoons mayonnaise
1 tablespoon extra virgin olive oil
1 tablespoon Edmond Fallot Burgundy White Wine Vinegar
1 teaspoon Edmond Fallot Walnut Dijon Mustard
Fine Sea Salt
Fine White Pepper
Steamed asparagus, chilled or roasted asparagus
In a bowl, stir together mayonnaise, extra virgin olive oil, burgundy white wine vinegar and walnut dijon mustard. Season to taste with salt and white pepper.
Just before serving, drizzle over roasted or chilled steamed asparagus.