Ad
related to: recipes using grey poupon mustard
Search results
Results From The WOW.Com Content Network
1 tbsp Grey Poupon® Dijon mustard; 1 tbsp stone ground mustard; 2 scallion, chopped; 2 sprigs thyme; 1 sprig fresh rosemary; 2 clove garlic, sliced; 1 / 2 bottle dry Italian red wine; 2 cup low ...
In 1877 one of the most famous Dijon mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine, and Auguste Poupon, his financial backer. [13] Their success was aided by the introduction of the first automatic mustard-making machine. [13]
Dijon, France, mustard-maker Maurice Grey (b. Urcy, France, 1816; d. 1897), [3] was awarded a Royal Appointment in 1860 for developing a machine that dramatically increased the speed of manufacture. In 1866 he received financing for putting it into use by partnering with fellow Dijon moutardier, Auguste Poupon, birthing Grey-Poupon. [4]
The recipe: “Mix 2 tablespoons Grey Poupon mustard with 2 tablespoons good red wine vinegar. Then, whisking constantly with a fork, slowly add 6 tablespoons olive oil, until the vinaigrette is ...
In the meantime: “Mix 2 tablespoons Grey Poupon mustard with 2 tablespoons good red wine vinegar. Then, whisking constantly with a fork, slowly add 6 tablespoons olive oil, until the vinaigrette ...
An advertisement for Grey Poupon mustard, from L'Illustration newspaper, January 1918. Grey Poupon is a brand of Dijon mustard which originated in Dijon, France. [2] Grey Poupon is exported to other countries such as Canada [3] however in America the brand is owned by Kraft Heinz [4] and manufactured in the US.
Put spinach in a medium saucepan with 3 teaspoons Dijon mustard, the half and half, and chopped thyme. Stir over medium heat until hot, about 3 minutes. Season with freshly ground black pepper.
1. Bring a large pot of salted water to a boil. Add half of the greens and cook, stirring a few times, until just tender, about 3 minutes. Using a slotted spoon, transfer the greens to a colander and rinse with cold water. Repeat with the remaining greens. Drain very well. Coarsely chop the greens. 2. In a large, deep skillet, heat the olive oil.