Winter Recipes Using Mrs. McGarrigle's Mustard

This recipe is very adaptable and has evolved several times as a result of having been passed from person to person. The quantities listed below are offered as a guideline only; feel free to alter quantities and ingredients according to your own personal taste. It makes enough dressing for two side salads.

Ingredients:

1 large yolk
1 tsp anchovy paste
1 small clove pressed/minced garlic
½ tsp fresh lemon juice
1 tbsp fresh grated Parmesan cheese
½ tsp Mrs. McGarrigle’s Creamy Champagne Mustard
1(+) tbsp extra virgin olive oil (the better quality oil, the better the dressing)
pinch of fresh ground peppersalt to taste

Read more: Caesar Dressing with McGarrigle’s Creamy Herb Dijon

(Originally published in LCBO’s Food & Drink Winter 2007)

Rarebits or rabbits are British cheese dishes similar to our melted cheese sandwiches. In Britain they are often served as a small savoury at the end of a meal or as a lunch or supper dish with a salad.

2 tbsp (25ml) butter
12 oz (375g) grated old cheddar cheese
1 tbsp (15ml) lemon juice
1 tsp (5ml) Mrs. McGarrigle’s Creamy Herb Dijon Mustard
Pinch cayenne
¼ cup (50ml) Hobgoblin ale or other beer
1 tsp (5ml) Worchestershire sauce
6 slices thick toast
2 tbsp (25ml) chopped parsley
Sea salt & freshly ground pepper, to taste

Read more: Welsh Rarebit with Mrs. McGarrigle’s Creamy Herb Dijon Mustard

Ingredients:

4 Russett potatoes
1 leek
1 Belgian endive
3 cloves garlic, crushed
1 cup whipping cream
2 tbsp. unsalted butter
½ cup 3% homogenized milk
2 tbsp. Mrs. McGarrigle’s Creamy Champagne Mustard
½ tsp. Freshly grated nutmeg
1 cup grated Gruyere
½ cup Extra Old Cheddar
Sea salt & freshly ground pepper, to taste

Read more: Potato, Leek and Endive Gratin with McGarrigle’s Creamy Champagne