[Fyda]

You should try mustard eggs! Melt 100g butter and stir in 4 table spoons of flour and make sure it's smooth. Add 400 ml of vegetable stock and keep stirring. Ater that, add 6 (or more^^) table spoons of mustard - if you want to, you can of course also add herbs, bacon, etc. Boil some eggs and enjoy them with this delicious sauce (and potatoes if you want)

[ciarak7511]

Originally Posted by davej

I'd consider myself a bit of a mustard novice. While I have tried a number of varieties I feel my problem is what to have it with.

Can someone please recommend some tasty mustard-food combinations, perhaps that one wouldn't initally think upon as being appetising ? I like to experience interesting combinations of tastes.

All suggestions appreciated...

davej

I hate that really cheap mustard you get in sandwiches in starbucks, worst stuff ive ever tasted!

[flutterflye]

I recommend that mustard is banished to a far away place guarded by mythical creatures because it is vile beyond all reasonable comprehension.

[eskimocat]

Try it with steak, yum yum, had some last night and it was divine! I like the hot english kind. Colemans or lakes shore for favourites.

[uch]

Originally Posted by flutterflye

I recommend that mustard is banished to a far away place guarded by mythical creatures because it is vile beyond all reasonable comprehension.

You Sir, are a blaggard, away with you from our Tasty Forum.

[Darkginger]

When making shepherd's pie, add a tsp of Colman's English to the meat mix. Really good.

[franc 91]

If I may make a recommendation? - a long while ago - 1981 or 1982 I think it was, I came over for very nice holiday in Ireland with my girlfriend - it only rained for two days during the five weeks we were travelling about (mainly in the West) in a 2CV - a green 2CV. We brought a few gifts that we thought we could have the pleasure of offering to anyone we found interesting and had good conversation. First were a few bottles of vintage Hautes-Côtes de Beaune and then there was the moutarde, not from Dijon but earthenware pots of the real stuff from Meaux. We found a couple who gave us some of the produce of their walled kitchen garden and they were, I'm glad to say amazed and delighted with what we gave them in return. So in several places we were able to do the same - a bottle of Burgundy went over the counter at Freeney's in Galway, I seem to remember. But the pots of moutarde were something that nobody there had ever seen before, so here they are -
http://www.moutarde-de-meaux.com/en - and bon appétit
Franc

[jones 19]

some recipes of stroganoff has a tablespoon or so of mustard
goooooood s##t

[franc 91]

This is a typical French recipe (which I'm translating from Marmiton.org) -
Poulet à la moutarde, à l'estragon et aux champignons.
Chicken cooked in mustard, tarragon and button mushrooms.

Preparation time - 10 minutes
Cooking time - 30 minutes

Ingredients for two people -
Two breasts of chicken (skinned)
200 grammes of button mushrooms (champignons de Paris) (chopped)
1 cube of chicken stock dissolved in half a glass of water
2 teaspoons of mustard (strong mustard if you wish)
2 teaspoons of fresh single cream
2 teaspoons of tarragon
2 teaspoons of olive oil
2 shalots (chopped)
salt and pepper

Preparation
Fry the shalots in the olive oil for about 3 minutes without making them go too brown. Add the mushrooms and cook for 2 minutes. Add the chicken stock and cook for a further 10 minutes.
Fry the chicken breasts in a non-stick pan until golden. Add them to the mushrooms etc
and cook for 10 minutes.
Then remove the chicken breasts, add the mustard, the fresh cream and tarragon. Cut the chicken breasts into slices and serve with the mushrooms.
You can put in more cream and cut the chicken into slices at the beginning, if you wish.
http://www.marmiton.org/recettes/rec...ons_19374.aspx