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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
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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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
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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preheat the broiler and position a rack 6 inches from the heat. in a bowl, beat the butter with the dijon and grainy mustards, lemon zest and 1 tablespoon of the dill and season with salt and pepper. spread the baguette slices on a large rimmed baking sheet and broil until golden and crisp, 1 1/2 minutes per side. let cool. spread the toasts with the mustard butter, top with the smoked salmon and arrange on a platter. sprinkle with the remaining 1 tablespoon of dill and serve.