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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Hand blender for emulsifications, purees, soups, sauces
Powdered cream for shelf-stable cooking — sauces, baking, camping
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Hand blender for emulsifications, purees, soups, sauces
Powdered cream for shelf-stable cooking — sauces, baking, camping
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combine mayonnaise dressing, mustard and horseradish in a small bowl. using a serrated knife, slice sandwich breads in half horizontally. for each sandwich spread one bread half with mayonnaise mixture. top each with roast beef, roasted red peppers, cheese, watercress, spinach and remaining half of bread. to serve, cut each sandwich in half.