- 2/3 cup cream
- 1/3 cup mustard with yellow mustard seeds, honey and lemon thyme
- 1 T fresh lemon thyme leaves, chopped
- Brussels sprouts, steamed, for serving
- Tenderstem broccoli, steamed, for serving
- baby potatoes, steamed, for serving
- radishes, for serving
- cos lettuce, for serving
Pour the cream into a small saucepan and heat up very gently. Stir in the mustard and lemon thyme and keep warm.
Arrange the vegetables on a serving platter and serve with the mustard dipping sauce.