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.
Tags
Sauce/Dressing/Rub, Sizzle, Vegetarian
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