You guys are going to think I am crazy, but I am absolutely addicted to dijon mustard right now.
I always have Sir Kensington’s Dijon on hand and add it to my salads, eggs, dip chips in it, anything. I am so weird, I know. But there is something about the flavors of dijon that really speak my savory love language.
I also have been making my own homemade dijon mustard, which surpassingly isn’t as intense or intimidating as it sounds. You can make a decent amount of it and it stays good for a couple of months. Lately I have been adding Bonafide Provisions Bone Broth into the recipe too for an extra boost of flavor and nutritional benefits.
You read all about my love affair with Bonafide in my Thai Noodles + Bone Broth 101 post and those Paleo Nut-free Chicken Nuggets, so no need for me to go too into detail here. But Bonafide’s Bone Broth is a staple in my daily beverage consumption. It is also a must-have in my fridge each week for cooking! Whenever I travel and don’t have access to a kitchen to heat some up, my body craves it even more. I love having it in the afternoon with my snack, but it is really good anytime of day.
It makes the perfect addition to this homemade dijon and really makes it such a unique recipe! Perfect for dipping those zucchini fries into.
Crispy veggie-anything has my name all over it but these Crispy Zucchini Fries have been on repeat for Jord and I recently. We love prepping them on Sunday’s to have for the week and they get so so crunchy!
I recommend reheating them on a cast iron skillet or in the oven so they stay extra crispy too!
WHAT YOU NEED
Bonafide Provisions Bone Broth (any variety)
Flour of choice (I love using sprouted spelt and oat)
Breadcrumbs (or crushed up tortilla chips!)
- 4 medium zucchinis, cut into small slices
- 1 cup gluten-free flour (I also used spelt and it worked)
- 1 cup bread crumbs or crushed tortilla chips
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup almond milk
- 1.5 cups dry white wine
- 1/2 cup Bonafide Provisions Bone Broth (any flavor)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1/4 cup brown mustard seed
- 1/4 cup yellow mustard seeds
- 3 tablespoons honey
- 1 tablespoon avocado oil
- 1 teaspoon salt
- Crispy Zucchini Fries:
- Take out three medium bowls and add milk, flour with spices and bread crumbs or crushed chips into their respective bowls
- Preheat oven to 425 degrees and line a baking tray with parchment paper
- Dip each zucchini into the flour mixture followed by milk then crumbs then add to baking tray
- Repeat for each then bake in oven for about 15-20 minutes
- *Will stay good for 5 days in fridge
- Dijon mustard:
- In a non-stick saucepan combine the wine, bone broth, onion and garlic; heat to boiling, simmer 5 minutes then cool (discard solids)
- Add the mustard seeds to the cooked liquid and stir constantly until smooth.
- Blend in honey, oil and salt; heat slowly until thickened, stirring constantly.
- Pour into a glass jar; cool, let sit on counter at room temperature overnight.
- *This tastes best leftover so if you can prep before and enjoy for up to two months! Store in fridge
Thank you Bonafide Provisions for sponsoring this post! It means so much to me to work with brands I love and believe in.