Dijonnaise Is the 2-Ingredient Condiment That Makes Everything I Eat Taste Fancy
My very least favorite meal of the day is lunch. I go to bed thinking about breakfast, and I look forward to sitting down to dinner every day but lunch… ugh. I truly could take it or leave it. I hate breaking up my workday to rummage through the fridge, and I rarely have the foresight to meal prep a few hearty options to grab on a whim throughout the week.
So 95% of what I consume at noon is my sliced sourdough or store-bought sandwich bread with toppings — I think you’d call that an open-faced sandwich. On goes hummus, leftover roasted veggies, sliced avocado, tomatoes, a few slices of deli turkey or cheese, or some strange combination depending on what I have in stock. There’s one thing that always ties the whole thing together, though, and makes these creations feel legit: Dijonnaise.
Magic Happens When You Combine Mayo and Mustard
Sure, mayonnaise and mustard are all well and good on their own but truly they become their best selves when you join them together. Dijonnaise is nothing but a combination of mayo and Dijon mustard and yet it results in something so much more than that. Maybe it’s the fancy-sounding name but Dijonnaise actually makes everything it touches taste fancier. Swiped on the bread I use as the base of my lunch concoctions, suddenly these open-faced sandwiches become tartines — oh là là! It’s the best of both worlds in regards to a sandwich spread — tangy, spicy kick from the Dijon and creamy richness from mayo. Why did I ever choose just one at the deli in all my years past?
Sandwiches Are Just the Beginning
Dijonnaise is my standard spread for my daily open-faced sandwiches but it also has so many other marvelous uses. It’s obviously great on regular sandwiches (hello, BLTs!), but I also love it as a dipping sauce for baked chicken tenders or steak fries, on burgers, and even with grilled shrimp kebabs.
How to Make Dijonnaise
Truly, you don’t need a recipe to make Dijonniase. Plop a few spoonfuls of Dijon into a bowl, add a few spoonfuls of your favorite mayo (I am on Team Duke’s after living in the South), and mix them together. The ratio is roughly 1:1 but I often add more mustard because I love its bite. Sometime I even throw a bit of whole grain mustard in to add a bit of texture and prettiness. And if I am at my absolute laziest, I don’t even bother with the bowl and sort of just combine the two condiments on my bread. I swipe it with Dijon, then swipe it with mayo, and kind-of, sort-of mix them together on the bread with a butter knife. Is it embarrassing to admit this to you? Anyway, whichever route you chose, you’ll end up with Dijonnaise goodness.
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