For the Mustard lovers… with Edmond Fallot Basil Dijon Mustard

Mustard is a powerful ingredient that has the ability to completely transform a meal or dish. Our Edmond Fallot line of mustards are made using the finest, natural ingredients, and are imported from the Dijon region of France. Whether you are looking for an entrée, a salad dressing, or an appetizer recipe with mustard, this post is the place for you! Enjoy mustard lovers.

Thick Salmon with Edmond Fallot Basil Dijon Mustard

Ingredients   fallotsalmon

4 thick pieces of salmon
3 tablespoons of dry white wine
3 tablespoons Edmond Fallot Dijon Basil Mustard
3.3 oz light cream
finely sliced tarragon (use scissors)
coarse salt, pepper.


Pat salmon with salt and pepper. Finely chop shallots. Mix mustard and cream together.
Cook salmon slices in skillet. Remove from skillet and keep warm. Add shallots to cooking juices. Scrape and stir over low heat until soft. Pour in white wine. When reduced sufficiently, add mustard/ cream mixture and tarragon. Remove from heat. Spoon over salmon slices.Serve immediately with rice.

Recipe & photo courtesy of Edmond Fallot.

Dijon Mustard Vinaigrette    Vinaigrette


1 Teaspoon Edmond Fallot Dijon Mustard

1 1/2 Tablespoons of Red Wine Vinegar

1/4 cup olive oil

Salt and pepper to taste


In a small bowl, whisk together the Dijon Mustard and the vinegar. Slowly mix in the olive oil, until smooth. Season the dressing with salt and pepper to your taste.

Cucumber Cups


English (seedless) cucumber, peeled
1/2 cup peas*
1 tablespoon Edmond Fallot Horseradish Mustard
1/4 cup sour cream, reduced fat
1/4 cup hummus
1 sprig fresh dill, separated into 12 sections


Cut the cucumber into 12 rounds (approximately 2 inches each). Scoop out the inner flesh being careful not to scoop out all the way through to the bottom. Place the slices on paper or cotton towels to drain.

Puree the peas, mustard, and sour cream using a blender or immersion blender, or mash with a fork until smooth.

Fill each cup with 2 teaspoons of hummus, then fill to the top with the pea mixture. Garnish with a dill sprig.

One filled cup per serving.

Recipe courtesy of Chef Meg at Spark People

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