Mustard Coulis

Mustard Coulis

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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

4 oz. Dijon mustard
2 oz. apple juice
Salt and pepper, to taste

Instructions

Method: Mix mustard, apple juice, salt and pepper; chill.

Sizzle - Winter 2011 Issue

Tags

Sauce/Dressing/Rub, Sizzle, Vegetarian

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Association of Nutrition & Foodservice Professionals