Dijon mustard – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 16 May 2020 20:13:53 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 Dijon mustard – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Summer Sides: Deviled Potato-Scallion Salad https://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/ https://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/#respond Fri, 15 May 2020 09:32:34 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2152
Deviled Potato-Scallion Salad
Servings12 servings
Prep Time30 mins
Cook Time20 mins
Passive Time2 hours
Ingredients
Salad Dressing
Instructions
  1. In a large pot, cover cubed potatoes and eggs with cold water and 1 tablespoon kosher salt.
  2. On medium-high heat, bring to a boil. Boil 8 minutes, or until potato can be cut with a fork, but not easily mashed.
  3. Immediately strain in colander, then plunge in ice water to halt cooking (the eggs will be hard-boiled in the time it takes to cook the potatoes).
  4. Strain well of excess water, allow to cool completely, transfer to a large bowl.
  5. Peel and chop hard boiled eggs, add to potatoes, add celery, roasted peppers, pickles, carrots, bacon, and scallions.
  6. Refrigerate until chilled (about 1 hour). Serve chilled.
Prepare Dressing & Dress Salad
  1. In a medium bowl, combine, mayonnaise, sour cream, lemon juice, Dijon, ground mustard, dehydrated chives, 1 teaspoon kosher salt, and ground black pepper, blend well.
  2. Pour dressing over chilled potato mixture, toss well to combine.
  3. Refrigerate at least 3 hours or for better results, overnight before serving. Serve chilled
]]> https://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/feed/ 0 2152 Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L’échalote) https://aubreyabouttown.com/recipe/green-beans-with-shallot-vinaigrette-vinaigrette-aux-haricots-verts-et-a-lechalote/ https://aubreyabouttown.com/recipe/green-beans-with-shallot-vinaigrette-vinaigrette-aux-haricots-verts-et-a-lechalote/#respond Sat, 16 Feb 2019 20:10:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2231
Green Beans with Shallot Vinaigrette (Vinaigrette aux Haricots Verts et à L'échalote)
This quintessential French classic can be made ahead, served chilled, warm, or room temperature.
Ingredients
Instructions
  1. In a large pot, bring 6-quarts of water to a boil, add 1 tbsp kosher salt and 1 tbsp olive oil.
  2. Meanwhile, make an ice bath by filling a large bowl half way with cold water, and ice, set aside.
  3. Carefully drop green beans into boiling salted water, blanch for 60 seconds.
  4. Immediately remove green beans, and transfer to the ice bath to cease cooking and to chill.
  5. Strain chilled green beans, and spread on to a clean kitchen towel, pat dry. Transfer cooled, green beans to a large bowl, cover with plastic wrap, and set aside.
  6. In a small bowl, add clarified butter (or olive oil), vinegar, mustard, mayonnaise, 1 tsp kosher salt, and ground white pepper. Whisk to combine.
  7. Toss vinaigrette mixture, sliced shallots, and green bean together until green beans are fully coated.
  8. Cover with plastic wrap and set aside until ready to serve, or refrigerate up to 6 hours.
  9. Serve room temperature, chilled, or warmed through.
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