Lavender Dijon Mustard & Lavender Wasabi Mustard

Dijon mustard (Moutarde de Dijon) is a traditional mustard of France, named after the town of Dijon in Burgundy, France, which was a center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century. The main ingredients of this condiment are brown mustard seeds, and white wine, or a mix of wine vinegar, water and salt designed to imitate the original verjuice. It can be used as an accompaniment to all meats in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. The term "Dijonnaise" refers to a dish that is prepared with, or has a sauce containing, the mustard (including a blend with mayonnaise).

                             ---- From Wikipedia. 


Ingredients:
1. Old-fashion Dijon mustard: 1 Tbsp
2. Organic culinary lavender: 1 Tsp
3. Wasabi Paste or Powder: a pinch (optional)

Direction:
1. Grind organic culinary lavender using coffee grinder;
2. Mix fine grind organic culinary lavender powder, old-fashion Dijon mustard and Wasabi paste or powder (optional) well.   


You can find Dijon mustard from grocery stores, or alternatively, you can make you own Dijon mustard from scratch. By adding a bit organic culinary lavender powder, you can make this traditional French mustard with a hint of lavender trace. If you like Sashimi but cannot stand with the strong taste of wasabi paste, you can substitute it with this Lavender Wasabi Mustard.

I like to service pan fried salmon fillets with lavender Dijon mustard and tuna sashimi with Lavender wasabi mustard.