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tarragon mustard

The tarragon mustard is a condiment made from mustard and chopped tarragon seeds. It is often used in French cuisine and can be used to accompany a variety of dishes, such as meats, fish and vegetables. Sunter mustard can be used as a condiment or as a marinade ingredient to give a delicious taste to your dishes. It can also be added to sauces and dressings to add a touch of flavor and aroma.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
103 Cal
Lipids
2 G
Cholesterol
0 Mg
Sodium
1135 Mg
Potassium
138 Mg
Carbohydrates
7 G
Protein
6 G
Sugars
0 G
Vitamin B
0 Mg
Vitamin C
1 Mg
Iron
1 Mg
Magnesium
49 Mg
Food fibers
3 G
Calcium
58 Mg

FAQ

How to do mayonnaise without mustard ?
To make mayonnaise without mustard, give it pep's by mixing egg yolk with a line of vinegar, salt and pepper. Then proceeded as if to make a classic mayonnaise by whisking the mixture while pouring the oil in a net.
How to do mustard with mustard seeds ?
To make mustard with mustard seeds, soak the mustard seeds in brine for 24 hours. Use a mortar to crush and grind them until the desired consistency is obtained. Add neutral oil to improve the smoothness of mustard.
How to do dijon mustard ?
To make Dijon mustard, vigorously mix the grind mustard seeds with vinegar, white wine and salt using a whisk. Let the mustard rest for a few days before consuming it.
How to do mustard without mustard ?
To make mustard without mustard, use mustard powder. Mix it in macerated vinegar with aromatic herbs or in white wine and a little oil.
How to make a baked tower rabbit ?
To make a baked mustard rabbit, brush the meat with a mixture of white wine, cream, olive oil, garlic and chopped onions and thyme before cooking. Sprinkle the rabbit of cooking juices regularly for tender and tasty meat. Add a little water during cooking to prevent the sauce from dripping.
How we do mustard ?
Mustard is made from brown and black mustard seeds, vinegar, salt and water. The seeds previously soaked in brine for rehydration are crushed and crushed until the yellow of mustard appears.

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Index of Ingredients