Mustard Gelee

Mustard Gelee

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Credit: Nicholas Calias, CEC, Director of Food and Beverage Operations/Corporate Executive Chef, The Colonnade Hotel and Brasserie JO, Boston
Sizzle, Winter 2011

Ingredients

ΒΌ cup apple juice
3 oz. grain mustard
2 sheets gelatin, bloomed in cold water

Instructions

Method: Heat apple juice; add mustard and gelatin. Remove from heat. Chill; cut.

Sizzle - Winter 2011 Issue

Tags

Sauce/Dressing/Rub, Sizzle

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