Improved Recipe: ‘Crayfish with a Dijon and Dill sauce’

Improved Recipe: ‘Crayfish with a Dijon and Dill sauce’

BIG-P049
mustardWe have taken our best selling ‘Crayfish with a Dijon and Dill sauce’ and improved the recipe to improve the taste! The origins of Dijon mustard date back to Roman times when they would take unfermented grape juice known as ‘must’ and mix it with the ground seeds of the ‘Sinapis’ plant to create a hot concoction ‘burning must’ and the latin for burning ‘ardens’ hence the word we now use in English today ‘mustard’. We hope that you feel that this new recipe has been adapted perfectly to complement this ever popular product.