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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta
Soft brined peppercorns — steak au poivre, cream sauces
Professional-grade blender — silky purees, hot soups, nut butters
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Italian pasta organized by shape — which sauce belongs with which pasta
Soft brined peppercorns — steak au poivre, cream sauces
Professional-grade blender — silky purees, hot soups, nut butters
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On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside. While bacon is cooking, boil water in a large pot. Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens. Add greens to your saute pan full of bacon/garlic. Stir together. Add chicken stock, raisins, salt and pepper to taste. Mix well together. Let simmer for 5 minutes.