Ingredients: 1 c Edmond Fallot Dijon Mustard 1/2 c mayonnaise 1/2 c Bernard Michaud Traditional Liquid Honey 1/2 tsp kosher salt 1/4 tsp cayenne pepper 1/4 tsp dry mustard powder Directions: Whisk all ingredients together in a medium bowl. May be made and refrigerated up to 5 days in advance. Recipe from Epicurious
Ingredients: 12 Frantoi Cutrera Semi Dried Cherry Tomato halves 1 garlic clove, peeled and minced 1/3 c balsamic vinegar 1/2 tsp salt a few turns of freshly ground pepper 1/2 c grated Parmesan cheese 1/4 c extra virgin olive oil Directions: Toss all ingredients except the olive oil in the bowl of a food processor … More Sun-Dried Tomato Vinaigrette with Frantoi Cutrera Semi Dried Cherry Tomatoes
Ingredients 1/4 c sour cream 3 T Edmond Fallot Tarragon Dijon Mustard 1/4 c half-and-half 1 T butter 2 tsp fresh lemon juice freshly cracked black pepper fresh tarragon for garnish, optional Directions Combine all ingredients except pepper in a saucepan. Whisk over low heat until heated through. Add pepper and garnish with fresh tarragon if … More Tarragon Sauce for Steak with Edmond Fallot Mustard
Ingredients 2 tbsp. mayonnaise 1 tbsp. olive oil 1 tbsp. Edmond Fallot Burgundy white-wine vinegar 1 tsp. Edmond Fallot Walnut Mustard salt Pepper Steamed asparagus Directions In a bowl, stir together mayonnaise, olive oil, white-wine vinegar, and Edmond Fallot Walnut mustard. Season with salt and pepper. Drizzle over chilled steamed asparagus. This recipe inspired by … More Walnut Mustard sauce for aparagus
Ingredients: 2 cups whole milk 1/4 cup dried lavender 1/3 cup Provence Flower honey from l’Abeille Occitane 5 large egg yolks 1/4 cup sugar 1 cup heavy cream Preparation: In a medium saucepan, combine milk, lavender, and lavender honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain … More l’Abeille Occitane Provence Flower Ice Cream
Ingredients: Roasted Pork Tenderloin with Pommery Honey Mustard 2 pork tenderloins 2 tablespoons vegetable oil 2 garlic cloves, minced 2 tablespoons minced shallots 1 tablespoon tomato paste 2 1/2 tablespoons red-wine vinegar 1 1/2 teaspoons chopped fresh thyme 1/2 teaspoon salt 1 teaspoon black peppercorns, crushed 1 1/3 cups vegetable broth 3 tablespoons of Pommery … More Roasted Pork Tenderloin with Pommery Honey Mustard
Ingredients: 3/4 c LeBlanc Almond Oil 3 T almonds two 19 oz cans chickpeas, drained and rinsed 4-5 garlic cloves, chopped 2/3 c tahini 2/3 c water 5 T freshly squeezed lemon juice salt, to taste fresh parsley for garnish Preparation: 1. Combine all ingredients in food processor and blend until smooth. 2. Garnish … More Almond Hummus with LeBlanc Pure Almond Oil
Ingredients 4 6oz Filet Mignon steaks Terre Exotique Fleur de Sel with grilling spices 2 tsp Terre Exotique Penja black peppercorns, coarsely crushed 2 Tbls olive oil 1 Tbls butter 1 Tbls flour 3/4 cup beef stock 3 tablespoons cognac 3/4 cup heavy cream 2 tsp Terre Exotique Penja white peppercorns, coarsely crushed … More Penja white Pepper Cream Sauce for Flat Iron Filet with Terre Exotique Fleur de Sel
Ingredients 1/4 cup mayonnaise 1/4 cup sour cream 2 T Fallot Traditional Dijon Curry powder Salt and pepper Instructions Mix well, serve with fish terrine or asparagus.
Ingredients 3/4 cup sour cream 3 Tbls Grain Mustard 2 T minced chives, salt and pepper. Instructions Mix well, serve very cold on grilled chicken or shrimp.