|
|
Post by Granny Smith on Sept 4, 2014 20:06:03 GMT -5
For those times when you need a little Dijon for a recipe or a couple of sandwiches.
Dijon Mustard Substitute
1 tablespoon dry mustard
1 teaspoon water
1 teaspoon white wine vinegar (or 1/2 white wine, 1/2 white vinegar)
1 tablespoon mayonnaise
1 pinch sugar
Mix all ingredients.
Yield: 2 Tablespoons
Notes: For Chinese Mustard for dipping, drizzle a little sesame oil into the Dijon Mustard & mix well.
|
|
|
|
Post by michelle on Sept 5, 2014 6:43:33 GMT -5
Oh this is good. Jim doesn't eat mustard, and I only use it on a rare occasion. This might be a lot better than buying it.
|
|
|
|
Post by Granny Smith on Sept 5, 2014 10:51:17 GMT -5
Everybody here prefers regular yellow mustard, so I don't buy Dijon. Then I wanted to make classic spinach salad and the dressing recipe called for Dijon, so I found this recipe online. It worked great! Some of us even liked it plain, so I am thinking about making a bigger batch to have in the fridge. If I can make it this good, no sense in buying it.
|
|
|
|
Post by BigM on Sept 6, 2014 7:38:46 GMT -5
Did you use dry or just regular mustard? I'm thinking 1/2 tsp white vinegar, the mayo, salt and regular mustard shouldn't be to runny but still have that little bit of bite to it.
|
|
|
|
Post by Granny Smith on Sept 6, 2014 14:13:52 GMT -5
I used dry mustard. I thought the prepared might make it too sour. I would try it if I didn't have a ton of dry mustard (I keep a lot because I use it in making mayonnaise and salad dressings)
|
|
|
|
Post by guimauve on Sept 9, 2014 7:24:20 GMT -5
We have a special (inappropriate!!!) name for yellow mustard at my house!!!
I have started making small jars of mustard seed (whole or cracked work) soaked in kombucha - that is really good too. I am thinking this recipe, mixed with a bit of the whole grains in kombucha would make a good spread or add in to salade dressing too.
|
|
