Dijon, France, is famous not only for its mustard, but for crème de cassis, a black currant liqueur. This recipe calls for cassis mustard, a mixture of the two famous French ingredients. If a substitute is necessary, mix 2 tablespoons Dijon mustard with 2 teaspoons crème de cassis or grape juice.
2 tablespoons cassis mustard (such as Edmond Fallot)
1 tablespoon crème de cassis (black currant-flavored liqueur) or 2 tablespoons grape juice
1/4 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Melt butter in a medium nonstick skillet over medium-high heat. Add the onion; cover and cook 3 minutes. Stir in carrot and water. Cover, reduce heat to medium-low, and cook 12 minutes or until tender. Stir in mustard and crème de cassis. Sprinkle with salt and pepper.