The Mustard

It’s not a new product. It’s an old product. But it’s the only mustard product, besides mustard seeds, that I use.  The distinction in this mustard is it’s flavor. It’s the correct balance of mustard, salt and acid, so that it imparts a mustardy balance to vinaigrettes and sauce. 



IMG_0741, the mustard

Suggested uses…

In the bowl Vinaigrette

Put 2 teaspoons in the bottom of your empty salad bowl, add 2 tablespoons of white wine or white balsamic vinegar and one teaspoons salt. Put your mess of greens on top and toss lightly. Add salt and pepper to taste. 


Creme Fraiche Mustard Sauce

Creme fraiche is that French version of sour cream, but a little sweeter with the natural sugar that comes with full cream. Like sour cream, creme Fraiche can be added to sauces without breaking into creamy globules of white. You will have an opaque buttery residue though. So I would use about 2/3 cup of creme fraiche and add mustard a teaspoon at a time. This can be served alongside or into your warm pan of just finished chicken breasts. It’s a very simple, very French and very easy sauce. 

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