For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
Note: For those hunting down post-Thanksgiving leftover ideas, please consider the Turkey Tetrazzini recipe that I make every year on Saturday or Sunday.
A couple of weeks ago, I ordered fries at a nice restaurant. The fries were served with a sauce the restaurant called dijonnaise.
I’ve since spotted some recipes online for something called Dijonnaise sauce, but I’ve not bothered with anything so complicated; also, I’ve seen some jars in the grocery labeled “Dijonnaise,” but I’ve passed them by. Instead, I’ve been making small amounts of a dip that tastes similar by simply mixing a blob of mayonnaise with some Dijon mustard.
If you’re tired of ketchup with fries and want to mix things up a bit, give it a try. Spoon out about 1/8 cup mayonnaise and then stir in some Dijon a little at a time, tasting to decide how much of a “kick” you like.
For the best taste, I recommend you use Dijon mustard instead of yellow American mustard.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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