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old-fashioned mustard

The old -fashioned mustard is a variety of mustard which is made from mustard, vinegar and spices seeds. It is known for its strong and spicy flavor, and for its thick and grainy texture. Old -fashioned mustard is rich in protein, dietary fiber and minerals, in particular calcium, iron and potassium. It is also a source of vitamins in group B, in particular vitamin B9.

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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 to make an old -fashioned veal boiling ?

To prepare an old -fashioned veal boiling, make the meat blanch by poaching them (cold start), skimming from time to time. Cook over low heat with the aromatic garnish with water used to whiten the completed meat with white background or water. Prepare the white red while cooking the meat. Read the sauce with an egg yolk and cream.

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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old-fashioned mustard

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