Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Italian pasta organized by shape — which sauce belongs with which pasta
You're reading one of recipes available free. Full library with Gastronome.
place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. crumble when cool. stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. pour in the water and dijon mustard. cook and stir over medium-high heat until the water comes to a boil. scrape the pan to dissolve the brown bits in the water. add the brussels sprouts and vinegar. cook, stirring often, until the brussels sprouts are tender, 4 to 6 minutes. toss with bacon and gorgonzola cheese crumbles to serve.