Looking at the recipe for the Mornay sauce and the Dijon mustard in particular reminds me of another mustard that's always in the fridge and a spare in the pantry too.
Mustard generally is an acquired taste – English mustard is too hot for my taste – I don't want my head blown off, even the tiniest amount seems to overpower. There are exceptions to every rule I know – English mustard is part of The Ivy's Fishcakes recipe – you wouldn't know it's there but that's the skill of developing a legendary recipe but more about the fishcakes later.
Dijon mustard is an essential – it's delicate but distinctive flavour in sauces is perfect - in my house I use Dijon mustard with cheese on a sandwich, more famously of course it's part of a Croque Monsieur.
Here's my secret – Dijon mustard with honey. If you're not convinced about mustard I'd recommend you try it – it's mild and smooth with the slightly sweet hit of the honey. If you want a decadent sandwich with a difference, toast two slices of wholemeal bread, spread one slice with mayo and the other with Dijon honey mustard and add thin slices of mature Cheddar cheese.
There are various makes of Dijon and I'm sure there are good and bad. My favourite has to be Maille - originally made in France and around since 1747 (now a subsidiary of Unilever)
Here's the original and the honey version :
Add a jar to your shopping list - you won't be sorry!
Back to the Mornay sauce and the fishcakes and my second treat.
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