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A medium-hot mustard, typically prepared with white wine and originally made in Dijon, France.
- ‘It comes with a small dish of sea salt and another dish of cornichons, Dijon mustard, roasted garlic and thick, fresh salsa verde, all meant to be used as dip for the meat.’
- ‘Brush each piece of lamb with Dijon mustard, then roll in the breadcrumbs (this will stop the puff pastry from absorbing the juices when it is cooking).’
- ‘Make your own salad dressing - simple olive oil, balsamic vinegar, and Dijon mustard whisked together is better than most prepared dressings.’
- ‘A good accompaniment is a green salad dressed with olive oil and Dijon mustard.’
- ‘For the tuna, in a medium bowl, combine the tuna, shallots, onion, capers, the Dijon mustard, and rice wine vinegar, and toss to coat.’
- ‘On a recent lunchtime visit, my friend and I started with ‘a little nosh’ of Montreal karnatzel, served with Dijon mustard and several slices of rye bread.’
- ‘Another standout is the moo moo, made with roast beef, Emmenthal, pickles, hot peppers and Dijon mustard.’
- ‘Then, in a large jar with a lid, she combined 1 cup olive oil, 1 cup red wine vinegar, 1 tablespoon sugar, 1 tablespoon Dijon mustard, and salt, pepper, oregano and basil to taste.’
- ‘For a tangy taste and more calorie savings, add 2-3 tablespoons of Dijon mustard and use only two-thirds of the cheese called for in the recipe.’
- ‘A mammoth one kilo pot of steamed fresh mussels (with a side dish) will set you back only $16. 90, and come in a variety of flavours - for example, Mussels steamed in Dijon mustard and blue cheese cream.’
- ‘The Dijon mustard was the predominant taste from the panini and, while its pungent taste is not for all palates, I found it agreeable.’
- ‘There was the lovely salad of fresh white crab meat served with a lively dressing of brown meat worked to a piquant emulsion with Dijon mustard, horseradish, brandy, anchovy essence and olive oil.’
- ‘When adding seasoning, do not add too much salt as the tomatoes, feta and Dijon mustard are already salty.’
- ‘Bring it back to room temperature for at least an hour before cooking, and serve with a green salad tossed in olive oil, lemon juice and a touch of Dijon mustard.’
- ‘I remember how thrilled I was to buy Dijon mustard in Dijon itself in France years ago.’
- ‘Our host recommended the fresh mussels sautéed in Dijon mustard and a brandy cream sauce - phenomenal.’
- ‘Add the cornichons and whisk in the Dijon mustard.’
- ‘Remember that garlic is a great addition to most condiments: mayonnaise, Dijon mustard, soy sauce and ginger sauce.’
- ‘Whisk in the lemon juice, Worcestershire sauce, Tabasco sauce and Dijon mustard.’
- ‘The evening's fish special was a beautifully presented poached halibut dressed in a lovely Dijon mustard and white wine sauce, accompanied by grilled prawns, vegetables and a small dish of pasta.’
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