DIABLESSE MUSTARD SAUCE (Moutarde Diablesse)

The recipe is made with a high-quality French mustard from Reims. Blended with ginger and chillies. “Diablesse” mustard will certainly wake up your taste buds.
Recommended use:
Ideal for all lovers of strong mustards - in sauces, sandwiches or in dishes.
Recipe idea: Flambed quail with Diablesse mustard sauce
In a frying pan, sauté each of the quail for about 2 minutes in a little butter. Pour on 10cl old Guianese rum and flambé. In a saucepan, melt 75g butter with 4 tablespoons of honey. Off the heat, mix 3 tablespoons of Diablesse mustard with the juice left over from the flambéing. Arrange the quail in an oven-proof dish/tray and pour over the honey mustard mixture. Cover with a sheet of aluminum foil and leave to stand for 2 hours. Bake, covered, for 25 mins in a hot oven at 210°C and then remove the foil and continue cooking for another 15mins at 160°C, basting regularly. Serve with tagliatelle or spätzle (pasta from the Alsace region) arranging it on the plate to form nests in which you then place the quail. Coat with the cooking sauce.

Nutritional values