Whole fish entrées are not only impressive, but also easy on cleanup because they only involve one pan. Rub and roast branzino with a mixture olive oil, lemon juice and Maille White Wine Mustard with Lemon and Garlic and serve with a pan sauce using the same mustard and a touch of butter.
These peanut crusted gambas get a crunchy crust from peanuts and Asian-inspired flavor using coconut milk and mustard with white wine, mangoes, and Thai spices for an appetizer you can make again and again for any occasion!
Mustard Pissaladière–This dish originated in Southern France and developed its name from the use of anchovies or “salted fish” and onions spread on a pizza-like dough and sold as lunches to fishermen. Elevate the flavor by spreading Maille Mustard with White Wine, Toasted Onions and Wild Thyme.