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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Real fermented mirin — sweet rice wine for glazes and teriyaki
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Real fermented mirin — sweet rice wine for glazes and teriyaki
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FOR SKEWERS:. Cut chicken breast into 1" pieces. In 3 separate bowls place flour, egg and bread crumbs. Toss chicken first in flour, then dip in egg then in breadcrumbs, turning to coat evenly. Bake the chicken on a parchment lined baking sheet at 400 until golden brown and baked through (about 25-30 minutes). Let cool and thread onto 6 bamboo skewers, alternating with cherry tomatoes and mozzarella cheese cubes. FOR HONEY MUSTARD SAUCE:. In a small bowl, stir together Dijon mustard, honey and mayo. Stir in lemon juice. (can be covered and refrigerated for a week). Cover and refrigerate skewers overnight and pack in lunchbox with honey mustard sauce for dipping, remembering to trim the sharp points off the skewers after threading the vegetables.