Keith Floyd's Recipes

Posts Tagged ‘Mustard’

Its glissening yellow, it’s golden, its mastered, its says dijon it says Burgundy!

QS: A glass of bojole wine


  • Veal escallop
  • Dijon mustard (prefer the pale yellow one)
  • Unsalted butter
  • Wonderful thick double cream
  • Marc de Bourgogne liqueur (like brandy)

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