Sir Kensington’s Dijonnaise is a wonderful new product from the people who brought us the great ketchup. They are changing the condiment space with all natural, non-GMO products made with real ingredients, like egg yolks in this one, just like you would use to make homemade mayonnaise. Definitely refrigerate this after opening, although it’s so good with so many uses, it won’t last long.
This combination of mayo and Dijon mustard with some mustard seeds thrown in is super delicious!! The consistency is not goopy but rather thick and sauce-like which means you don’t put too much of it on your sandwich and you really can use it as a yummy, luscious sauce.
It is terrific on any steamed vegetable. I’ve used it on steamed Brussels sprouts, sugar snap peas and green beans. And then there’s this roasted catfish recipe that is just divine. I’m sure you’ll find a myriad of uses for this stuff – it’s that good!!
While this was in our spring MARY’s secret ingredients spring box and there are a few left so you can still purchase one, you may be able to find this product in some stores but it is not yet up on their site shop.
SIR KENSINGTON’S DIJONNAISE CRUSTED CATFISH – serves 3
1½ lbs. catfish fillets
½ tsp. coconut oil
French Grey salt, finely ground, or sea salt
Fresh ground pepper
6 tsp. Sir Kensington’s Dijonnaise
2/3 cup panko
1 Tbs. unsalted melted butter
Preheat oven to 450 degrees. Slick the coconut oil on a rimmed baking sheet.
Wash and dry the fish with paper toweling. On bottom side of fillet, salt and pepper to taste. Spread 1 tsp. of Sir Kensington’s Dijonnaise on top of each fillet with a knife. Sprinkle some panko all over the top to cover.
Turn the fish over and do the same thing on the other side. Drizzle the melted butter over the top of all 3 fillets.
Roast in the oven on the top shelf for about 12 minutes, until fish is completely white and flakes but is still very moist.
Serve with LOVE and enjoy!!
SIR KENSINGTON’S DIJONNAISE ON VEGGIES – serves 3
½ lb. sugar snap peas or Brussels sprouts
2 Tbs. Sir Kensington’s Dijonnaise
Wash and clean your vegetables. Cut the Brussels sprouts in half. Steam until crisp tender and bright green. For the sugar snap peas, steam about 2 minutes and longer for the Brussels sprouts – 5 -10 minutes, depending on their size.
Remove steamer from the pan for a minute or two to let the vegetables air dry. and toss with Sir Kensington’s Dijonnaise. Total yum!!
For the sugar snap peas, it’s best to lay them out on a linen towel, cover and dry, before tossing with Sir Kensington’s Dijonnaise.
All easy peasy and SO good – and good for you!