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11/05/2011
Fabulous! Made exactly as directed and served with Grilled Pastrami-Style Salmon and Chipotle Smashed Sweet Potatoes.
06/22/2011
This was tangy and delicious, very easy and everyone enjoyed it. I followed the directions exactly, and the dijon mustard I used was not a special brand. Only change I might make would be to skip the salt next time. We also enjoyed dipping our pork in the yummy sauce!
09/18/2010
Good flavor! I put in half the red wine vinegar and water, added a Tbsp of shredded parmesean cheese and kept everything else as is. Yum! Even my toddlers loved it!
04/18/2010
The outcome of this recipe is highly dependent upon the dijon that you use. I used Muzette from France and it could not have been more perfect. The only substitution I made was sweet yellow onions for green, since I didn't have any of those on hand. I'm sure this makes a difference; I would make it exactly this way again, and I would also try it with green onions. Several people here added honey, but that would make it too sweet for me. (It goes back to the dijon you use.) And I always cut the salt in these sorts of things. You never need what they call for unless you've trained your tongue to crave salt in everything.
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