Maille Dijon Originale Mustard Description
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Chefs Best Award - 2015
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Gluten Free
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Sugar Free
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Kosher
A traditional Dijon Mustard that dates back to 1747 when Maille was founded.
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Traditional Dijon mustard with smooth and creamy texture
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Gold Medal and Grand Champion - 2013 World-Wide Mustard Competition
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Perfectly suitated to sandwiches, chicken and fish recipes
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Product of Canada
Directions
Refrigerate for quality.
Free Of
Gluten, sugar.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tsp. (5 g)
Servings per Container: About 76
| Amount Per Serving | % Daily Value |
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| Calories | 5 | |
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| Total Fat | 0.5 g | 1% |
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| Sodium | 120 mg | 5% |
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| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | |
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Other Ingredients: Water, mustard seeds, vinegar, salt, citric acid, sulphites (preservative).
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Vegan-Friendly Deviled Potatoes
Your guests will love these bite-size deviled potatoes, made with a creamy, yet tangy tofu-based ”yolk” center. Use baby purple potatoes if you can find them for an added wow-factor, or simply use baby golden potatoes or fingerlings.
Vegan-Friendly Deviled Potatoes
“Yolk” filling
- 8 oz. organic extra-firm tofu
- 3 Tbsp. extra-virgin olive oil (or avocado oil)
- 1 Tbsp. dijon mustard
- ½ Tbsp. apple cider vinegar (+ more to taste)
- ¾ tsp. turmeric (omit if using purple potatoes)
- 1 tsp. Himalayan pink salt (or Celtic salt)
- ½ tsp. onion powder (or garlic powder)
Garnish (optional)
- Paprika (or smoked paprika)
- ¼ cup chopped scallions (or dill for garnish)
Potatoes
- Bring a pot of heavily salted water to boil. Add potatoes and cook for 12-15 minutes, until cooked through. Tip: Test by slicing one in half – it should slice easily and cleanly.
- Use colander to drain potatoes. Let cool for a few minutes before refrigerating until chilled, about an hour or so. In the meantime, prepare the “yolk” filling.
“Yolk” filling
- Combine all ingredients in blender until smooth and creamy. Use tamper to scrape down the sides. Transfer mixture to bowl and chill until ready to assemble.
- When potatoes are chilled through, remove from fridge, slice each in half, and lay them out on a serving platter, cut side up. Use piping bag (or a zip-top bag with a corner cut off) to pipe the “yolk” filling in a circle on one end of the potato, to resemble an egg.
- Garnish with a pinch of paprika and fresh herbs.
Order the ingredients you need to make this recipe at Vitacost.com!
