Dijonnaise Recipe
User Reviews
5.0
69 reviews
Excellent
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
1 cup
-
Calories
21 kcal
-
Course
Condiments
-
Cuisine
North American
Dijonnaise Recipe
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Creamy, tangy, bold, and zesty can all describe this dijonnaise that will be the perfect sidekick to your next dippable meal or appetizer! This dijonnaise is heavy on the dijon mustard with just a dash of paprika.
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Ingredients
- ½ ½ cup mayonnaise can be light
- ¼ - ½ ¼ - ½ cup Dijon mustard see notes
- paprika for serving
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Instructions
- Add the mayonnaise and ¼ cup of dijon mustard to a small bowl.
- Mix together well and then taste the dijonnaise. If you want more dijon flavor, add the remaining ¼ cup of dijon mustard.
- Serve the dijonnaise with a little paprika sprinkled on top.
Notes
- We love using ½ cup of dijon mustard in this recipe as it gives the dip a sharp and spicy kick. For a more mild dijonaise, use ¼ cup. You can always add more if you decide you want it more flavorful.
Nutrition Information
Show Details
Serving
1 tablespoon
Calories
21kcal
(1%)
Carbohydrates
1g
(0%)
Protein
0.4g
(1%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
1mg
(0%)
Sodium
143mg
(6%)
Potassium
14mg
(0%)
Fiber
0.3g
(1%)
Sugar
0.4g
(1%)
Vitamin A
10IU
(0%)
Vitamin C
0.03mg
(0%)
Calcium
5mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 1cup
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Serving | 1 tablespoon | |
| Calories | 21kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 0.4g | 1% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 143mg | 6% |
| Potassium | 14mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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