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COLMAN’S GASTROPUB RECIPES
T H E C O L M A N ’ S M U S TA R D L E G A C Y H A S B E E N A T R U S T E D FAVO U R I T E I N T H E K I T C H E N S I N C E 18 1 4 . C H E F S L OV E C O O K I N G W I T H T H E A U T H E N T I C Q U A L I T Y, C O N S I S T E N C Y
A N D Z E S T Y F L AVO U R O F C O L M A N ’ S . I T ’ S T H E P E R F E C T PA R T N E R F O R C L A S S I C FAVO U R I T E S A N D M O D E R N C R E AT I O N S A L I K E . F O R M E A L S F I T F O R R OYA LT Y, I T ’ S T H E O N LY C H O I C E .
JEREMIAH COLMAN (1777-1851) THE COLMAN’S MUSTARD FOUNDING FATHER
Jeremiah was born in Norfolk in 1777 and was a miller by training. In 1814 he took over a mustard manufacturing business - now known as Colman’s Mustard. By 1829 he was selling mustard in London. Jeremiah died in 1851 but his legacy continued. In 1866, the iconic red and yellow was introduced to the Colman’s label. That same year, Queen Victoria bestowed the Royal Seal on Colman’s Mustards. 200 years later, the tradition & quality of Colman’s lives on!
THE COLMAN’S RANGE ENGLISH MUSTARD The original, hot, iconic English mustard since 1814.
DIJON MUSTARD A smooth, medium strength mustard.
FRENCH MILD MUSTARD
HORSERADISH SAUCE
A full flavoured, slightly sweet, mild strength mustard.
The ideal accompaniment made with freshly milled horseradish.
WHAT’S ON THE MENU? SHARED PLATTERS
MAIN DISHES
Baked Horseradish Oysters topped with Pancetta & Artichoke
Welsh Rarebit with Piccalilli Vegetables
Hot English mayo
Cranberry Gravy
Bubble and Squeak
Horseradish and Beetroot Spread
Onion Mustard Gravy
British Bangers, Hot English Mash & Crisp Onion
MIX-INS
Corned Beef Wellington with Sauerkraut & Parsnip Mash Mustard Crusted Lamb Roast with Baby Root Veg
Gherkin Spread
Mild French Mushroom Gravy
French Dip
Horseradish Gravy
Pork Tenderloin & Celeriac Remoulade Smoked Mackerel Potato Cakes with Horseradish Cream
Rib Eye Steaks with Mustard Butter, Watercress & Garlic Creamed Pommes
Cheese Sauce
Beef Eater Burger
Horseradish Sauce
Traditional English Ploughman’s Lunch Dijon Crusted Lamb Rack with Roasted Potatoes & Wilted Spinach
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Click on the dish name for the full recipe!
Click on the dish name for the full recipe!
SHARED PLATTERS
BAKED HORSERADISH OYSTERS TOPPED WITH PANCETTA & ARTICHOKE SERVES 10
INGREDIENTS Breadcrumbs, fresh, sourdough Cheese, parmesan, grated Pine nuts, chopped, toasted Oil, olive Eschalot, peeled, thinly sliced KNORR Garlic Puree Wine, white Pancetta slices, chopped KNORR Garde d’Or Hollandaise Sauce
35g 60 x 620g 10 x 10 x
COLMAN’S Horseradish Sauce Oysters, half shell Salt, rock Artichoke hears, in oil, drained, thinly sliced Lemon wedges, to serve
METHOD
The COLMAN’S Horseradish Sauce gives this dish a real punch!
In a bowl, combine sourdough breadcrumbs, grated parmesan and pine nuts. Set aside.
2.
Heat oil in a large frying pan, add the thinly sliced eschalot and KNORR Garlic Puree. Cook for 5 minutes until soft. Add the white wine, followed by the chopped pancetta; cook for a further 5-7 minutes, until meat is crispy and wine has reduced.
3.
Combine the KNORR Garde d’Or Hollandaise Sauce and COLMAN’S Horseradish Sauce.
4.
Place the oysters onto the rock salt and top with pancetta mix, artichokes, hollandaise sauce then the breadcrumb mixture. Bake in the oven for 8-10 minutes until golden brown.
5.
Serve the oysters in the pan with lemon wedges to squeeze over.
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MIX-INS
JEREMIAH’S TIP
1.
MAIN DISHES
125g 65g 80g 50ml 2x 10g 150ml 10-12 x 120ml
SHARED PLATTERS
BRITISH BANGERS, HOT ENGLISH MASH & CRISP ONION SERVES 10
INGREDIENTS 850ml 190g
1ltr 100g 1kg 50g
Water KNORR Rich Brown Gravy Sausages, beef, thick English style, cooked Micro herbs
METHOD 1.
Place water in a large pot and bring to the boil, remove from heat and whisk in the KNORR Superior Instant Mashed Potato Mix until well combined. Stir in cream, butter, COLMAN’S English Mustard and pepper.
2.
Heat oil and gently fry onions, until crisp.
3.
Heat water and whisk in KNORR Rich Brown Gravy. Simmer for 2 minutes, stirring continuously, until thickened.
4.
To serve, spread hot English mashed potato onto a large platter, top with cooked sausages and sprinkle over crisp onion and micro herbs. Serve with a side of gravy.
Flavour up your mash with a little mustard!
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JEREMIAH’S TIP
MAIN DISHES
100ml 50g 20g 10g 150ml 300g
Water KNORR Superior Instant Mashed Potato Mix Cream Butter COLMAN’S English Mustard Pepper, black, cracked Oil, olive Onions, red, thin rings
SHARED PLATTERS
MUSTARD CRUSTED LAMB ROAST WITH BABY ROOT VEG SERVES 10
INGREDIENTS Lamb, leg KNORR Garlic Puree COLMAN’S French Mild Mustard Rosemary Water, hot KNORR Beef Booster Wine, red Water
1kg 600g 500g 800g 10g 200g 100g
Potatoes, kipfler, scrubbed Turnips, baby Carrots, Dutch, timmed Parsnips, halved length ways KNORR Vegetable Booster Butter, melted KNORR Rich Brown Gravy
METHOD 1.
On the surface of the lamb make small incisions. Rub KNORR Garlic Puree and COLMAN’S French Mild Mustard over the lamb leg and sprinkle with rosemary.
2.
Combine the water and KNORR Beef Booster together, to make a beef stock. Place lamb on a roasting trivet in a deep baking tray. Pour beef stock, water & wine into the baking tray. The lamb should not be touching the liquid.
3.
Roast for 2 hours at 150˚C and remove from oven. Reserve roasting liquid.
4.
For the roasted vegetables, par- boil the potatoes, turnips, carrots and parsnips. Place on a baking tray and sprinkle with KNORR Vegetable Booster, then pour over melted butter. Roast at 180˚C for about 15 minutes or until golden.
5.
For the gravy use reserved roasting liquid and heat whisking constantly with KNORR Rich Brown Gravy, until thickened.
6.
Carve the lamb and place on a board with roasted vegetables and gravy, to serve.
The COLMAN’S French Mild Mustard adds flavour to a traditional roast.
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JEREMIAH’S TIP
MAIN DISHES
2.5kg 15g 175g 80g 1ltr 100g 250ml 500ml
INGREDIENTS 500ml 100g
Water KNORR Superior Instant Mashed Potato Mix Eggs, hardboiled Parsley, continental, finely chopped COLMAN’S Horseradish Sauce KNORR Vegetable Booster Mackerel, skinless, boneless, smoked Flour
1x 200g 100g 100g 100g 2x 5g
Egg Crème fraiche Broad beans, shelled, cooked Asparagus spears, trimmed, cooked Pea tendrils Lemons, halved, grilled Paprika, smoked Micro herbs, to serve
METHOD
JEREMIAH’S TIP
Place the water in a saucepan and bring to the boil. Remove from heat and whisk in the KNORR Superior Instant Mashed Potato Mix. Place in a bowl and refrigerate, until cold.
2.
Cut the eggs in half, remove the yolks and cut the egg whites into tiny dices. Mash the yolks.
3.
Combine the mashed potato, egg yolks, diced egg white, parsley with 50g of the COLMAN’S Horseradish Sauce and KNORR Vegetable Booster. Stir well.
4.
Flake the mackerel into large chunks and add to the potato mixture with the flour and egg. Stir gently until all the ingredients are well mixed. Do not over mix or the fish will turn to a mush. Refrigerate mixture for about 20 minutes. Cook in a deep fryer for about 3-5 minutes, or until lightly browned and middle is cooked through.
5.
Combine crème fraiche with remaining 30g of COLMAN’S Horseradish Sauce.
6.
To serve, place fish cakes on a serving platter with the broad beans, asparagus, pea tendrils and grilled lemon. Dollop with horseradish crème fraiche sprinkled with smoked paprika and scatter with micro herbs.
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MIX-INS
Smoked mackerel can be found fresh at your local fish mongers or tinned through the supermarket or your local supplier.
1.
MAIN DISHES
4x 50g 80g 10g 225g 100g
SERVES 10
SHARED PLATTERS
SMOKED MACKEREL POTATO CAKES WITH HORSERADISH CREAM
SHARED PLATTERS
TRADITIONAL ENGLISH PLOUGHMAN’S LUNCH SERVES 10
INGREDIENTS HELLMANN’S Real Mayonnaise COLMAN’S Dijon Mustard Onions, pickled Gherkins Eggs, quail, hard boiled Capsicums, stuffed Pate
250g 200g 750g 400g 250g
Cheese, vintage cheddar Cheese, blue Bread, sour dough Ham, leg, sliced Cheese, cheddar, sliced
METHOD 1.
Mix HELLMANN’S Real Mayonnaise with the COLMAN’S Dijon Mustard, until well combined. Place in a ramekin.
2.
Place onions, gherkins, eggs and capsicums in jars or bowls, place on a board with the pate and cheeses. Tear off hunks of sour dough and arrange with remaining ingredients then serve.
Add some traditional Pork pies to make this a heartier meal.
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JEREMIAH’S TIP
MAIN DISHES
200g 200g 375g 30 x 10 x 20 x 200g
SHARED PLATTERS
DIJON CRUSTED LAMB RACK WITH ROASTED POTATOES & WILTED SPINACH SERVES 10
INGREDIENTS 75ml 20g 2kg 5kg 2x8
70g 10g 10g 10g 5g 375g 20ml
Breadcrumbs Thyme, chopped Rosemary, chopped Parsley, chopped Lemon, zest Spinach, wilted Vinegar, red wine
METHOD
Be inventive, mustard is great to use on meats as a rub or crust for added flavour!
Preheat oven to 200°C. Mix 20ml of the olive oil and 10g of the KNORR Garlic Puree together. Drizzle potatoes with garlic oil and sprinkle with KNORR Aromat. Roast for about 60 minutes, or until crisp.
2.
Season the lamb racks well with KNORR Beef Booster and KNORR Mixed Peppercorn Puree; drizzle with 50ml of the olive oil. Sear the lamb on both sides in a frying pan.
3.
Spread the COLMAN’S Dijon Mustard evenly over the seared meat. Mix breadcrumbs, remaining KNORR Garlic Puree , herbs, lemon zest and remaining oil together. Pat onto the mustard so the crumbs stick. Transfer the racks to a baking tray and roast for 15–20 minutes for medium-rare. Allow the lamb to rest for 5–10 minutes before carving.
4.
Serve with the potatoes and wilted spinach, drizzled with red wine vinaigrette.
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MIX-INS
JEREMIAH’S TIP
1.
MAIN DISHES
10g 40g 5g
Oil, olive KNORR Garlic Puree Potatoes, small chats, halved KNORR Aromat Lamb racks, on bone, Frenchtrimmed KNORR Beef Booster COLMAN’S Dijon Mustard KNORR Mixed Peppercorn Puree
SHARED PLATTERS
WELSH RAREBIT WITH PICCALILLI VEGETABLES SERVES 10
INGREDIENTS 100ml 200g 10g 1kg 500g
150g 500g 25g 5x 150ml 10g 20 x 20 x
Parsley, flat leaf, chopped Cheese, vintage cheddar, finely grated COLMAN’S Dijon Mustard Egg, yolks Beer Flour, plain Bread, slices, rustic-style bread, toasted Bacon, rashers, cooked
METHOD
A great quick Winter dinner winner!
To make vegetables, heat oil in a frying pan, add leek and cook, stirring, for 3 minutes. Add mustard seeds and stir for 1 minute, then add cauliflower and capsicum. Cook, stirring, for about 10 minutes or until soft. Stir in turmeric and sugar then add vinegar and water. Simmer for 5 minutes or until liquid reduces by half. Cool, then stir in cornichons and parsley.
2.
To make Welsh rarebits, preheat grill to high. Combine cheese, COLMAN’S Dijon Mustard, yolks, beer and flour to make a thick paste. Spread cheese mixture on toasted bread and grill for 5 minutes or until golden.
3.
Serve Welsh rarebits topped with bacon and piccalilli vegetables.
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MIX-INS
JEREMIAH’S TIP
1.
MAIN DISHES
5g 75g 150ml 150ml 30 x
Oil, olive Leek, halved, thickly sliced Mustard seeds, brown Cauliflower, cut into small florets Capsicum, red, halved, seeded, cut into thin strips Turmeric, ground Sugar, caster Vinegar, cider Water Cornichons, halved lengthwise
SERVES 10
SHARED PLATTERS
BUBBLE AND SQUEAK INGREDIENTS 850ml 190g
20g 50ml 100ml 50ml 400g 10 x
COLMAN’S English Mustard Oil, vegetable Pesto Oil, olive Rocket, baby Eggs, poached
METHOD 1.
Place water in a large pot and bring to the boil, remove from heat and whisk in the KNORR Superior Instant Mashed Potato Mix until well combined. Set aside to cool. Cook cabbage for 2 minutes or until just tender, drain and sprinkle with KNORR Vegetable Booster.
2.
Melt butter in frying pan and cook onion, until softened; stir in COLMAN’S English Mustard . Add onion mixture and cabbage to potato. Stir to combine. Shape into 10 even sized patties. Heat a frying pan over low heat, add vegetable oil and cook patties for 12 to 15 minutes or until base is crisp.
3.
To make the pesto oil, combine pesto and olive oil together.
4.
Serve the potato pattie with rocket and a poached egg then drizzle with pesto oil.
The COLMAN’S English Mustard gives punch to a classic dish.
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MIX-INS
JEREMIAH’S TIP
MAIN DISHES
500g 10g 50g 200g
Water KNORR Superior Instant Mashed Potato Mix Cabbage, green, shredded KNORR Vegetable Booster Butter Onion, brown, finely chopped
INGREDIENTS 800g 1kg 5x 30g 3x 850ml 190g
SERVES 10
100ml 200g 500g 75g 500ml
Cream Butter Parsnip, cooked, mashed KNORR Jus Water, hot
Place a long piece of plastic wrap on a flat surface. Top with sauerkraut, then corned beef. Enclose in plastic wrap. Refrigerate for 20 minutes to rest.
2.
Preheat oven to 200°C. Line a large baking tray with baking paper. Place pastry sheets on a flat surface spread evenly with COLMAN’S English Mustard. Remove and discard plastic wrap from beef mixture then place mixture on centre of pastry. Fold long sides of pastry over beef to cover, trimming excess pastry. Fold in short sides to enclose. Press to seal. Place beef, seam-side down, on prepared baking tray. Brush with egg. Bake for 20 minutes or until cooked to your liking. Stand, covered, for 15 minutes to rest.
3.
Place water in a large pot and bring to the boil, remove from heat and whisk in the KNORR Superior Instant Mashed Potato Mix until well combined. Stir in cream, butter and mashed parsnip.
4.
Whisk the KNORR Jus into the hot water; bring to the boil, while stirring continuously. Reduce heat and allow to simmer for about 2 minutes. Remove from heat and keep hot.
5.
Cut beef wellington into thick slices. Serve with mashed parsnip potato and pour over the jus.
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MIX-INS
Spread the mustard thinly, remember a little goes a long way!
1.
MAIN DISHES
Sauerkraut Beef, corned, shredded Pastry, puff, sheets, frozen, thawed COLMAN’S English Mustard Eggs, lightly beaten Water KNORR Superior Instant Mashed Potato Mix
METHOD
JEREMIAH’S TIP
SHARED PLATTERS
CORNED BEEF WELLINGTON WITH SAUERKRAUT & PARSNIP MASH
SHARED PLATTERS
PORK TENDERLOIN & CELERIAC REMOULADE SERVES 10
INGREDIENTS
50ml
Pine nuts, chopped Breadcrumbs, sourdough Butter, unsalted, softened Parsley, chopped Pork tenderloins, trimmed, butterflied lengthways Oil, olive
1kg 20ml 350g 20ml 10g
Celeriac, peeled, sliced into matchsticks COLMAN’S French Mild Mustard Yoghurt, Natural, Greek Lemon juice Pepper, black
METHOD
Pre roast pork and simply heat and cut for service.
Combine the pine nuts, breadcrumbs, butter and 30g of the parsley in a bowl, and then divide between the butterflied pork. Fold to enclose the filling, then secure each piece with kitchen string in 4 places.
2.
Heat oil and cook pork in a frying pan, turning, for 3-4 minutes until browned. Transfer to oven and roast for 8-10 minutes until cooked through. Rest, loosely covered with foil, for 5 minutes.
3.
Meanwhile, combine celeriac, COLMAN’S French Mild Mustard, yoghurt, lemon juice and remaining 10g of parsley in a bowl, season with cracked pepper.
4.
Slice pork into medallions and serve with the celeriac remoulade.
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MIX-INS
JEREMIAH’S TIP
1.
MAIN DISHES
170g 175g 75g 40g 5 x 300g
SHARED PLATTERS
RIB EYE STEAKS WITH MUSTARD BUTTER, WATERCRESS & GARLIC CREAMED POTATOES SERVES 10
INGREDIENTS 310g 25g 80ml
10 x 350g 850ml 190g 100ml 200g 200g
Beef, rib-eye steaks Water KNORR Superior Instant Mashed Potato Mix Cream Butter Watercress, sprigs
METHOD
Serve the butter at room temperature, so it melts over the steak.
For the mustard butter, heat butter then remove from heat and mix in the COLMAN’S French Mild Mustard, KNORR Garde d’Or Béarnaise Sauce and parsley. Place in a cool room, to set.
2.
Combine 10g of the KNORR Garlic Puree, basil and oil in a bowl. Pour over the steaks and toss to coat. Refrigerate for 2-3 hours.
3.
Place water in a large pot and bring to the boil, remove from heat and whisk in the KNORR Superior Instant Mashed Potato Mix until well combined. Stir in cream, butter and remaining 10g of KNORR Garlic Puree. Set aside for use.
4.
Cook the steaks for 3 minutes each side for medium-rare, or to your liking. Rest for 2-3 minutes.
5.
To serve, divide steaks and watercress among plates then top with the mustard butter and serve with garlic creamed pommes.
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MIX-INS
JEREMIAH’S TIP
1.
MAIN DISHES
20g 20g 50g 150ml
Butter, softened COLMAN’S French Mild Mustard KNORR Garde d’Or Béarnaise Sauce Parsley, chopped KNORR Garlic Puree Basil, chopped Oil, olive
SERVES 10
SHARED PLATTERS
BEEF EATER BURGER INGREDIENTS 300g 1.2kg 300g 5g 40g 400g
40g 10 x 200g 200g 200g 1kg
COLMAN’S Horseradish Sauce Cheese, blue HELLMANN’S Real Mayonnaise Lettuce Bacon, cooked Fries, thick cut
METHOD
JEREMIAH’S TIP
To make the meat pattie, combine onions, beef mince, sausage mince, KNORR Mixed Peppercorn Puree and KNORR Beef Booster. Shape into 10 even sized patties. BBQ, grill or flat plate until cooked through.
2.
To make the horseradish-cheese sauce, warm the KNORR Garde d’Or Hollandaise Sauce. Stir in cheese, until melted, remove from heat and stir in the COLMAN’S Horseradish Sauce.
2.
Construct in the following order: bottom bun, HELLMANN’S Real Mayonnaise, lettuce, meat patty, horseradish and cheese sauce, bacon and top bun. Serve with thick cut fries.
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MIX-INS
The Beef Eater Burger is a bit messy with the gooey cheese- horseradish sauce – have a napkin ready!
1.
MAIN DISHES
200g
Onion, red, sliced, sautéed Beef, mince Beef, sausage meat KNORR Mixed Peppercorn Puree KNORR Beef Booster KNORR Garde d’Or Hollandaise Sauce Cheese, cheddar, grated
GHERKIN SPREAD
HORSERADISH & BEETROOT SPREAD
MAIN DISHES
HOT ENGLISH SPREAD
SHARED PLATTERS
COLMAN’S DIPS & SPREADS
FRENCH DIP
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MIX-INS
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HOT ENGLISH MAYO SERVES 10
GHERKIN SPREAD SERVES 10
INGREDIENTS
INGREDIENTS
400g 50g
300g 150g 50g
HELLMANN’S Real Mayonnaise COLMAN’S English Mustard
METHOD 1. Combine: HELLMANN’S Real Mayonnaise, COLMAN’S English Mustard together.
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HELLMANN’S Real Mayonnaise Gherkin relish COLMAN’S Dijon Mustard
METHOD 1. Combine: HELLMANN’S Real Mayonnaise, with the gherkin relish and COLMAN’S Dijon Mustard until well combined.
FRENCH DIP SERVES 10
INGREDIENTS 100g 50g 300g
HELLMANN’S Real Mayonnaise COLMAN’S Mild French Mustard Crème fraiche
METHOD 1. Combine: HELLMANN’S Real Mayonnaise, COLMAN’S Mild French Mustard and crème fraiche together.
HORSERADISH & BEETROOT SPREAD SERVES 10
INGREDIENTS 400g 50g 100g
HELLMANN’S Real Mayonnaise COLMAN’S Horseradish Sauce Beetroot, tinned, diced
METHOD 1. Combine: HELLMANN’S Real Mayonnaise, COLMAN’S Horseradish Sauce and beetroot together.
JEREMIAH’S TIP Mix my mustard with HELLMANN’S Mayonnaise to create your own customised dip or spread! Here are some of my favourites...
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MILD FRENCH MUSTARD MUSHROOM GRAVY
ONION MUSTARD GRAVY
CRANBERRY GRAVY
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MIX-INS
HORSERADISH SAUCE
HORSERADISH GRAVY
MAIN DISHES
CHEESE SAUCE
SHARED PLATTERS
COLMAN’S SAUCES
CRANBERRY GRAVY
MILD FRENCH MUSHROOM GRAVY
INGREDIENTS
INGREDIENTS
500ml 50g 70g 50g
50ml 150g 500ml 50g 50g
SERVES 10
Water, hot KNORR Rich Brown Gravy Cranberry, jelly COLMAN’S Mild French Mustard
METHOD 1. Place the hot water into a large pot, whisk in the KNORR Rich Brown Gravy and bring to the boil stirring continuously, stir in cranberry and COLMAN’S Mild French Mustard reduce heat, simmer for a further 2 minutes. Remove from heat and keep hot.
ONION MUSTARD GRAVY SERVES 10
INGREDIENTS 50ml 200g 500ml 50g 50g
Oil, vegetable Onion, brown, sliced Water, hot KNORR Rich Brown Gravy COLMAN’S English Mustard
METHOD 1. Heat oil in a large frying pan and add onion, cook stirring until onions are golden brown. 2. Place hot water in a large pot whisk in the KNORR Rich Brown Gravy; bring to the boil while stirring continuously. Reduce heat and simmer for an additional two minutes. Stir in caramelised onions and COLMAN’S English Mustard.
SERVES 10
Oil, vegetable Mushroom, brown, sliced Water, hot KNORR Rich Brown Gravy COLMAN’S Mild French Mustard
METHOD 1. Heat oil in a large pot, add mushrooms and cook over a medium heat, stirring occasionally or until just tender. Add water and whisk in the KNORR Rich Brown Gravy Bring to the boil stirring continuously, reduce heat and simmer for a further 2 minutes. Stir in COLMAN’S Mild French Mustard.
JEREMIAH’S TIP For inspiration, here are some of my favourite twists on a traditional mustard gravy. Why not try and create your own signature gravy using my mustard?!
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HORSERADISH SAUCE
CHEESE SAUCE
INGREDIENTS
INGREDIENTS
1ltr 50g
1ltr 500ml 50g
SERVES 10
KNORR Garde d’Or Hollandaise Sauce COLMAN’S Horseradish Sauce
METHOD 1. Mix KNORR Garde d’Or Hollandaise Sauce and COLMAN’S Horseradish Sauce together. Heat to serve.
HORSERADISH GRAVY SERVES 10
INGREDIENTS 500ml 50g 50g
Water, hot KNORR Rich Brown Gravy COLMAN’S Horseradish Sauce
METHOD 1. Place the hot water into a large pot, whisk in the KNORR Rich Brown Gravy and bring to the boil stirring continuously, reduce heat, simmer for a further 2 minutes. Stir in COLMAN’S Horseradish Sauce.
SERVES 10
KNORR Garde d’Or Hollandaise Sauce Cheese, tasty, grated COLMAN’S Dijon Mustard
METHOD 1. Combine KNORR Garde d’Or Hollandaise Sauce, cheese and COLMAN’S Dijon Mustard together. Heat, to serve.
JEREMIAH’S TIP For inspiration, here are some of my favourite twists on a traditional mustard gravy. Why not try and create your own signature gravy using my mustard?!
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