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Cooking with mustard
Wednesday April 5, 2006
The Missus made liver with mustard sauce tonight (we are casual vegetarians) and noted that she had to add a lot of mustard to get it mustardy, which reminded me of a few mustard tips.
Firstly if you are making a hot (as in not cold) mustard sauce and want to keep the flavour, add the mustard last and do not boil the sauce once it’s added. In other words, make your sauce, remove from the heat, stir in mustard and serve straight away.
The other thing to say about mustard sauces is add a squeeze of fresh lemon juice at the end too, this will also bring out more mustardy goodness.
Read more about mustard at:
http://principiagastronomica.com/post/14
