Instructions. For best results, use good-quality chocolate. Place roughly chopped chocolate in a bowl and bring heavy cream to a boil in a small saucepan. Mix chocolate and cream in a ratio of 2 parts chocolate to 1 part cream. Your IP address is listed in our blacklist and blocked from completing this request. now pour this over the chocolate. Amount is based on available nutrient data. Terrible recipe all the way around. Put the kettle on, and warm the milk and cream together either in a saucepan or microwave. Spread over cake. These make amazing gifts. Increasing the percentage of chocolate makes for a much thicker ganache. Pull up a chair, everyone! Thank you {% member.data['first-name'] %}.Your comment has been submitted. Let sit, undisturbed, 5 minutes. No matter what ratio of chocolate to cream you are using, the basic procedure for making ganache is consistent across most recipes: Here's how the three different types of ganache look after they have cooled in a bowl for two hours. Start pouring glaze at the center of the cake and work outward. It's quite rich, so I'd advise cutting it into smaller portions than this recipes calls for. Ive made ganache many times but because I didnt have whipping cream I tried it- was amazing!!! Please refresh the page or try again in a moment. Whisk until chocolate has melted and mixture is smooth, then stir in rum. The two parts cream ganache looks just like caramel in this photo, but we assure you that it's made with the same bittersweet chocolate as the other ganaches! Pour it over the chocolate. Pour over chocolate; whisk until smooth. Copyright 2023 Nigella Lawson. Add sugar if necessary. Price and stock may change after publish date, and we may make money off Ive made this recipe multiple times and it always turns out bomb. I will try this is all sorts of variations candied orange peel for topping next! Place a rack in middle of oven; preheat to 350. Set aside until cool then spread the sides and top of the cake with the ganache and garnish as you like before serving. We're sorry, there seems to be an issue playing this video. Simply put, this is a small bowl set over a larger saucepan with about one inch of boiling water in the pan. I found the best deal on chocolate here on Amazon. For the chocolate ganache frosting In a small saucepan over medium heat, mix together the cream, sugar and golden syrup (or light corn syrup). You don't have to just use cream. Prep Time 25 mins. Just be mindful not to heat for longer intervalsyou never want to overheat chocolate. Grease a 20cm cake tin and line the base with baking paper. Grease and line a traybake tin or a small roasting tin about 30x23 (12x9 in) with foil or parchment paper. Stir until the chocolate is melted. Add cocoa powder, whiskey and coffee. However, storage suggestions vary based on the percentage of cream you are using. Cook Time 35 mins. Add the caster sugar and beat again until smooth. Heavy CreamHeavy cream thins the melted chocolate and creates a smooth, velvety texture. Or, simply leave it to sit at room temperature for an hour or so. The recipe in How To Eat suggests using a mixture of milk and dark chocolate however the milk chocolate does need to be fairly good quality - Nigella recommends Valrhona Lacte which has a cocoa content of 35%. 1. Serve at room temperature. The simplicity of the ingredients is wonderful. You can still use it for truffles, whipped filling, or simply melt it into a glass of warm milk for a delicious cup of hot chocolate. Use butter to grease a 10-12 cup bundt pan well. 2. I would totally recommend :D. Very nice! If you find that chocolate lumps remain, pop the bowl into the microwave, and heat it for 30 seconds, 15 seconds at a time. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. It could be done with coconut milk for a vegan version. I recommend putting the nut base in the oven for 20 minutes with a tin foil cut out covering the raised edge of the shell, otherwise I've found the top gets noticeably crispier compared to the bottom. It may take up to 10 minutes before you see the mixture changing, but then it will become light and fluffychocolate ganache frosting! Bring just to a boil, watching very carefully because if it boils for even a few seconds, it will boil out of the pot. Pour into a bowl and leave to set at room temperature, whisking occasionally. Ganache was reportedly created in 1869 by Parisian playwright and confectioner Paul Siraudin, who is said to have named it after a popular Vaudevillian comedy called Les Ganaches. Had no problem with it setting up, even after adding two tablespoons of bourbon to the ganache. Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks sandy. Needs half the amount of cream as listed. Making an impressive chocolate ganache is way easier than you think. You can use 9 ounces of bittersweet chocolate chips if you'd like. Perfect for cakes, truffles, and pastries, this deliciously rich topping can be used as a filling, frosting, or glaze. Instead, let your cake cool completely before topping it with ganache. I made this yesterday. Bake crust until golden brown, 2025 minutes. 4. Pour it over a bowl of small pieces of chocolate. Ingredients Whip it until light and fluffy. Stir slowly until the cream and chocolate are fully combined, and the ganache is silky smooth. these links. These over-the-top desserts have something in common: chocolate ganache. ", "This turned out FANTASTIC," according to Allrecipes Allstar Chef V. "I poured the mixture directly on top of a chocolate mousse cake I made. That's chocolate and heavy cream! I increased the chopped chocolate amount by ~15% and the ganache turned out just fine. If using chocolate with a lower percentage of cocoa, I can see how the ganache would not solidify enough to achieve consistency suitable for being cut with a knife. Once mixed pour over the dessert item and enjoy! If it heats up too much, it'll end up everywhere. Chocolate Bundt Cake. Increase heat to medium-high and allow mixture to cook another couple of minutes until you see tiny bubbles around the edge of the saucepan. Get this recipe for Chocolate Ganache Layer Cake. Chop chocolate in a bow. Take cream in a sauce pan. In a mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt until evenly incorporated. Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans. Begin stirring gently, combining the chocolate with the butter-cream mixture. This yields a richer, more complex flavor. If you are the site owner (or you manage this site), please whitelist your IP or if you think this block is an error please open a support ticket and make sure to include the block details (displayed in the box below), so we can assist you in troubleshooting the issue. But what happens when your ganache goes wrong? Let stand until set. The ganache set up perfectly. If the fat starts to separate from the cream (not shown here), much like the oil in a vinaigrette, whisk in water, 1 tablespoon at a time, until the mixture is smooth and emulsified again So wonderfully good, and very simple. Do not set the bowl into the water. Put . Put the cocoa and the dark. To avoid that problem, chop or grate the chocolate as finely as you can so itll melt quickly and smoothly for you. Our editors and experts handpick every product we feature. She also enjoys doing any sport that involves water and taking long walks with her black lab mix, Berkeley. Featured in NIGELLA BITES Unfortunately this recipe is not currently online. You can freeze ganache for up to a month. Pour over cake, allowing some to drape down the sides. Discovery, Inc. or its subsidiaries and affiliates. Remove bowl from the oven and reduce temperature to 375F.. Maybe my pan is a little on the small side. Do not allow the milk to boil or it will burn. www.everydaysouthwest.com/easy-nutella-chocolate-ganache-nutella-recipe/, Mozilla/5.0 (Windows NT 10.0; Win64; x64) AppleWebKit/537.36 (KHTML, like Gecko) Chrome/103.0.0.0 Safari/537.36. However, it does add a subtle boozy flavor that takes this chocolate ganache over the top. Oishii, The Brand Behind the Omakase Strawberry, Introduces New Koyo Berry Breed, 5 Best Non-Alcoholic Gins, According to a Spirits Expert, Everything You Need To Cook Like Emily Mariko, 25 Get Well Soon Gifts That Show How Much You Care, 6 Best Whiskeys, According to a Spirits Expert, These Cord Organizers Save Your Kitchen From Clutter, Enter Daily for Your Chance to Win $10,000. It truly couldn't be easier to make this gorgeous, decadent, and super impressive chocolate ganache recipe. Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. Then whisk until you have smooth ganache. 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For the cake, place the butter and sugar in bowl and beat with an electric mixer until light and fluffy.Add the eggs, one at a time, and with the electric mixer, beat after each egg until just combined, before adding the next. Preheat oven to 350 degrees F. Line the bottom of a (9-by-12-inch) quarter sheet pan with parchment; lightly butter bottom and sides. Very easy and delicious. Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. Heat the cream in a medium saucepan over medium heat until it just starts to boil. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Stir the ganache until the cream and the chocolate are fully combined. Pour the cream over the chocolate and stir vigorously with a wooden spoon for a few minutes to combine until the ganache becomes emulsified, shiny and glossy. Immediately pour the hot cream over the chocolate and let it sit for 30 seconds. I had no problems with it setting and will definitely try what the recipes calls for next time. All rights reserved. The crust became soft. If that happens, dont panic, its not the end of the world. Allow the chocolate ganache to set in the fridge. Add the flour and mix until just combined. If using the next day, melt over a double boiler, stirring frequently until smooth and shiny. 2% and sweetened condensed milk will also work. Leave to cool down completely before making the filling. Do not refrigerate. Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime. stir in the melted milk chocolate and milk. From there, it only takes one extra step to make whipped ganache. But there are many other ways to use ganache, depending on the recipe youre following. To thicken ganache enough to use it as chocolate ganache icing, placeit into arefrigerator to chill and set more quickly. If you've never made chocolate ganache, you might feel a little intimidated by the process. For the topping, I sprinkled salt flakes over the cooled ganache, drizzled homemade salted caramel and then added pomegranate seeds. Pour nearly boiling double cream onto the chocolate. Once the mixture reaches a simmer or low boil, remove it from the heat. Pour the cream into a saucepan with the sugar and bring to a simmer over a medium heat, stirring continuously until the sugar is melted. The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. This is one of those versatile toppings for many pastries. bring the milk to a boil. One of the most popular ways to make ganache is to use equal amounts of chocolate and cream, or 1:1. Milk Chocolate and White Chocolate Ganache, How to Make the Easiest, Most Impressive Chocolate Cake, How to Make Simple, Easy Chocolate Truffles. In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. Preheat oven to 350 degrees Fahrenheit. If you continue to have issues, please contact us here. The plastic wrap helps trap the heat. Either way, stir it every 10 minutes or so, until it thickens to the consistency that you want it to be. ganache and garnish as you like before serving. This deceptively simple chocolate tart features a press-in nut crust that requires zero dough-making skills and also happens to be gluten-free. (You need just a whisper of heat to remelt the chocolate.). Add the flour and mix until just combined. You can find it in NIGELLA BITES 2001 Buy Now Share or save this Bookmarked Error Bookmark this Cant wait to try this! If you start mixing immediately, youll cool the cream too quickly and the ganache could become grainy. For the crust, I used finely ground Biscoff biscuits and a mixture of hazelnuts and walnuts. I would make it again many times. You need chocolate chips and cream. You can substitute water or milk for all or part of the cream. Once it's a firm mass, quickly roll the ganache into balls (use a melon baller or cookie scoop to ensure even balls). Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Thank you {% member.data['first-name'] %}.Your comment has been submitted. 2023 Warner Bros. I used half pistachios and half pecans for the crust. For example, instead of a 2:1 chocolate to cream ratio, try a 3:1 chocolate to cream ratio. 10g unsalted butter, at room temperature 300ml/10fl oz double cream 2 tsp caster sugar Recipe tips Method Tip the chocolate and butter into a bowl and set aside. Woot woot! Hence, the greater percentage of cocoa, the greater amount of liquid ito achieve the right consistency. Thats one reason, Read More Finnish Almond Log CookiesContinue, Ginger-lemon panna cotta is a creamy, no bake, sweet custard dessert, bursting with fresh lemon flavor. You could also top each cupcake with a candy flower? I was correct, it remained so loose that the only way I could serve it was as a frozen dessert. Add heat and stir! Copyright 2023 Nigella Lawson. Chocolate ganache is made with an equal quantities of dark (bittersweet) chocolate to cream (in metric terms this is also equal weight of chocolate to volume of double cream). Or when you are trying to make a budget, Read More Southern Style Mustard Potato SaladContinue, Finnish almond log cookies are soft, buttery almond meal cookies, rolled in colored sugar and laced with slivered almonds. Taste test! 190 ml milk 200 g dark chocolate, broken into pieces 120 ml cream garnishes of your choice METHOD Method For the cake, place the butter and sugar in bowl and beat with an electric mixer until light and fluffy.Add the eggs, one at a time, and with the electric mixer, beat after each egg until just combined, before adding the next. If you don't have any plastic bottles on hand, you can also use a spoon to drizzle it over cakes. Pour the hot milk into the bowl of chocolate and allow it to sit for 5 minutes, then stir until the chocolate has completely melted and the mixture is glossy and smooth. But you really shouldn't be! Cream: Use heavy cream (also called whipping cream). Sign up for our email newsletter and we will drop you occasional emails with culinary inspiration. Be sure to leave room between the boiling water and the bottom of the bowl. With only two ingredients to . A few days ago, I was putting together a cake rolland I wanted to drizzle chocolate ganache over the top of it. This is a rockstar of a recipe. Topped with a slightly fruity chocolate ganache. and 70% Lindt chocolate. In the UK, cooking show presenter Nigella Lawson also has a recipe for chocolate cake with olive oil. Add the liquor (or flavoring): Add the brandy, cognac or vanilla extract to the bowl of chocolate and whisk the mixture until very smooth. For the topping, I sprinkled salt flakes over the cooled ganache and a dollop of homemade whipped cream. Watch this quick, one-minute video tutorial to see just how easy it is to make chocolate ganache without heavy cream. Test Kitchen tip: Avoid overboiling the creamliquid thats too hot can overheat the fat in the chocolate, causing it to separate. Heat cream in a small saucepan over medium heat. You can now use it to make three different icings. To use ganache as a cake glaze, cool slightly, 5 to 10 minutes. Mix until no lumps are evident. "This recipe has me ga-ga over ganache," raves EAEACHAGRIN. Use cooking spray (such as Pam) to coat the measuring cup so that the Nutella doesn't stick to the cup. In general, ganache can be kept at room temperature for two days; the sugar in chocolate keeps bacteria from growing. So I just figured out how much heavy Cream I usually would need for a ganache, calculated how much of that was 35% and used that amount of butter and 65% of milk. I made this sugar free and it was excellent. Impressive presentation and super simple to make! More: Browse our entire collection of chocolate desserts. In another bowl, whisk together the the milk, oil, eggs, and vanilla together and . Place the bowl in the oven until mixture is bubbling and just starting to brown, about 15 minutes. Stir in the butter and mix until the butter has melted and everything is well combined. This is usually due to over-heating or cooling too rapidly. Total Time 1 hr. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. Pour cream over chocolate in a heatproof bowl. The price of cream is expensive, so I didnt want to spend the money tobuy it. My culinary education is paying off! Lovely. We would also suggest trying the chocolate frosting from the Devil's Food Cake in Kitchen (p253) as an alternative (it is enough to fill and cover a 2-layer 20cm/8 inch cake), again you will need to let the frosting thicken in a cool place or the fridge (following the guidelines above) but it does give a wonderful glossy finish and remains slightly soft so is luscious to eat. As I poured the liquid filling into the crust I felt sure it would never firm up. Preheat the oven to 325 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Remove from the microwave just before it bubbles up. You can also refrigerate it briefly to help thicken the icing but you must be very vigilant as it will thicken very quickly around the edges - check and stir the ganche in the fridge every 3 to 4 minutes (it should only take 8 to 12 minutes to thicken if it has already cooled to room temperature). Spread it onto cakes or pipe it onto cupcakes, just as you would a conventional frosting. She pours this love of all things sweet (and sometimes savory) into. Step 2: Whisk it together. Enjoy it as filling, frosting, drip, glaze or truffles. Melting a little butter with the heavy whipping cream can give a richer flavor and add a little more shine to the finished product. Cover and keep chilled. Taste of Home Test Kitchen. Built by Embark. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Get this recipe for Whipped Chocolate Ganache. You really need to stir the ganache for a while (silky and glossy is key!) Ingredients 1/2 cup heavy cream 3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao) 1/2 ounce (1 tablespoon) unsalted butter, softened Directions Step 1 Bring cream to a boil in a saucepan over medium-high heat. If you want to add other flavors to your ganache, you can mix in extracts, flavoring oils, or alcohol after mixing the cream and chocolate together. Youll have to re-heat everything over a double boiler. Step 2: Pour scalded cream over the chocolate. Add the eggs, 1 at a time. Enjoy! Too bad I ruined 40 tart shells with this recipe. Taste of Home is America's #1 cooking magazine. Do not stir too quickly or vigorously. I too can make a fabulously decadent and gourmet frosting. Sarah - thanks for getting me to make some of Nigella's chocolate recipes I haven't yet tried. Then use an offset spatula to smooth and evenly coat the cake, working quickly before the ganache thickens. Mix in the chocolate syrup and vanilla. Because there is a higher fat content in milk and white chocolate than in semisweet, bittersweet, or dark chocolate, use a higher percentage of chocolate to cream than you otherwise would for the thickness of ganache that you would like. Pour the hot cream over the chocolate chips and let it sit for about 10 minutes. Your email address will not be published. Ive grown to loathe that word a lot lately. Otherwise use all good-quality dark chocolate (70% cocoa solids) and sweeten the ganache slightly with 1 to 2 tablespoons of golden syrup or brown sugar, if necessary. Add butter, then whisk mixture until smooth. You can also dip the truffles in tempered chocolate. I was certain to mix the chocolate and the cream very thoroughly. Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Add the chocolate. Place milk and butter into a small saucepan over medium heat. Allow the chocolate ganache to cool in the refrigerator until it thickens significantly. I have many plans for this recipe. I follow the instructions as outlined here, and it creates a decadent dessert that people really love. Place chocolate in a medium bowl. We're sorry, there seems to be an issue playing this video. On another note, Im down to try making a dairy free version of this using coconut, but Im unsure as to wether canned coconut milk or coconut cream would make a better sub for the heavy cream. 100 g milk chocolate, melted 190 ml milk 200 g dark chocolate, broken into pieces 120 ml cream garnishes of your choice METHOD Method For the cake, place the butter and sugar in bowl and beat with an electric mixer until light and fluffy.Add the eggs, one at a time, and with the electric mixer, beat after each egg until just Have already made it twice. Do you have any advice? How can something so rich and decadent be so easy to make? Melt together in the microwave. For the cake, place the butter and sugar in bowl, and beat with an electric mixer until light and, fluffy.Add the eggs, one at a time, and with the, electric mixer, beat after each egg until just, bicarbonate of soda and cocoa powder, and add to, the egg mixture, stirring until combined, then. Decorate with berries and sliced almonds then chill until completely set. This cocoa content is important as it is the cocoa solids which cause the ganache to set and a chocolate with less cocoa solids will have more fat and sugar and may not set as well. Place the butter into a pan with 300ml/pt water and heat gently until the butter has melted. Based on Nigella's chocolate pistachio cake. Step 4: Slowly stir the chocolate and cream. This recipe yields 1/2 cup of chocolate ganache without cream. However, using anything other than cream will affect its shine and luxurious texture. Just as soon as you see a simmer, remove from heat and poor over chocolate chips, swirling the bowl to make sure all chips are covered. Mix in the chocolate syrup and vanilla. Once almost melted, remove from the heat, pour in the coconut milk, vanilla, and instant espresso. Before using the ganache, remove it from the fridge and allow it to come to room temperature on the counter. Let sit, undisturbed, 5 minutes. ", "Excellent recipe," says Jessica Lynn Garofalo. If your recipe calls for any additional ingredients, like sugar, salt or corn syrup, you can whisk them in here, too. melt it down. Stir until melted and smooth. Some people like to add a little bit of corn syrup or butter to enhance the shine. Oh, and lets not forget about how amazing real organic butter tastesin the creamy mashed potatoes! Measure the butter and chocolate into a bowl. Yet, by combining just two ingredients, you can create cake filling, poured glaze, icing or frosting, or the base for truffles. Culinary ideas & inspiration to your inbox. I used half pistachios and half almonds. After I make homemade cream, I add it to melted chocolateto make chocolate ganache without heavy cream! unsalted butter, room temperature, cut into 1" pieces, A 12"-diameter tart pan with removable bottom. Use to fill or frost cakes as you would any pre-made frosting from a can. 2 tablespoons: 135 calories, 11g fat (7g saturated fat), 22mg cholesterol, 8mg sodium, 11g carbohydrate (10g sugars, 1g fiber), 1g protein. Chocolate ganache made from just chocolate and cream is a glaze, frosting, filling, or sauce. I was worried the ganache was too loose, but it set up fine. You will need chocolate, butter and milk. Place chocolate in a medium bowl. Answered on 14th January 2011. You can heat it up slightly, but it will maintain its texture better if it is kept cold. This batter is REALLY dense and almost like a torte. If any of the warm ganache varieties are poured on cupcakes, cakes, or cookies, they will look smooth and shiny when they cool the difference will just be in the thickness of the chocolate. After all, cookies are loaded with carbs, and eating carbs is my favorite addictionfood activity. Coconut Macaroon Pie with Chocolate Ganache, Flourless Chocolate Cake with Rosemary Ganache, How to Make Joanna Gaines Banana Bread Recipe, Do not Sell or Share My Personal Information. Add flour, baking soda, baking powder and salt. Id recommend using a chocolate thats at minimum 70% for the ganache to set properly(Guittard and Scharffenberger baking bars are both solid options for this), as well as mostly using nuts that impart a lot of flavor(hazelnuts, pistachios, and almonds are my fave combo) This is a minimalist recipe so using the best ingredients you can find will make a noticeable difference. Topped with crumbled ginger snap cookies, its an easy-to-make,elegant looking dessert. Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Grease a 20cm cake tin and line the base with, baking paper. Bring heavy whipping cream just to boil either in the microwave or on the stove (I prefer the microwave). The one detail I missed was when to add the sea salt. Adding rum shall only be the beginning. Let stand 5 mins. Sift together Sasko Self Raising Flour, bicarbonate of soda and cocoa powder, and add to the egg mixture, stirring until combined, then stir in the melted milk chocolate and milk. Drizzle over your favorite cake, cupcakes, or ice cream. Let the cream sit on the chocolate for a minute. Bring to just below boiling and remove from the heat. It's best to allow it to cool at room temperature before transferring it to the fridge. Heat chocolate in a double boiler or in a heat proof bowl set over a pan of simmering water (make sure the water doesn't touch the bowl). Press the mixture firmly into the prepared . If you're using rum, add it at the end. How do two ingredients come together to make so many different things? Then, roll the truffles in chopped nuts, powdered sugar, shaved coconut, or whatever coating you want. Heat the cream to melt the chocolate. Stir occasionally. Not sure why people are having trouble with the ganache; I make it per the recipe and it comes out perfectly every time. Don't overbake! How would you rate Chocolate Ganache Tart? An organic, cage-free egg is cooked up inside of a slice of whole grain bread. If you're using rum, add it at the end. Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. Sign up for the Food Network Shopping Newsletter Privacy Policy, KFC Brings Back Its Mind-Boggling Bunless Chicken Sandwich, The Double Down, The Key Food Moments You May Have Missed in The Last of Us, Peeps-Flavored Pepsi Makes Its Adorable Return. No part of this site, may be reproduced in whole or in part in any manner without the permission of the copyright owner. Let cool. While chocolate ganache may seem fussy, its actually very simple to make at home. My query refers to the Birthday Cake in Nigella's How to Eat. * Percent Daily Values are based on a 2,000 calorie diet. I used it to fill my all butter pastry tarts. I topped it with pistachio shavings and pomegranate seeds for some seasonal flair. If your kitchen is warm you may find that you need to leave the ganache in a cooler room to thicken up. Add 300ml water and heat gently over a low heat, stirring until melted and smooth. There isnt much that is better than a lovely side of mustard potato salad on a summer day. They will brighten up and sweeten up your holiday cookie platter! Boiled potatoes are mixed with crunchy celery, cooked eggs, and a creamy mustard dressing in this classic southern recipe.
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