Mustard |
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Mustard certainly has a hot, rich taste, most appreciated with meat. The tendency of mustard powder to thicken when it is mixed with a liquid makes it an ideal spice to bind a gravy or sauce.
Use only the dry powdered mustard; avoid commercial paste varieties which are mixed with harsh vinegar ingredients. TO make paste, mix with water for a strong flavor; mix with vegetable oil for mild flavor. Use sparingly in cheese dishes. fish sauces; pickling; deviled eggs; asparagus, beets, broccoli, Brussels sprouts, cabbage, celery, white potatoes, snap beans, squash; molasses cookies.
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