618798 Sun May 10 17:03:27 -0700 2009 63 31 Home Cooking 0 4671617 I've come across a lot of recipes lately that sound great... up until I read 'dijon mustard' in the ingredients list. I've never been a big fan of mustards of any kind, so I've been hesitant about trying these recipes. Does the mustard flavour tend to overpower the dish when it is used as a marinade, or when mixed with other ingredients (like in dressings with garlic, herbs, vinegars etc)? And if so, does anyone know of any substitutes? Sun May 10 17:03:27 -0700 2009 291546 miss_foodie 1 4671634 In my experience Dijon mustard merely adds a certain piquant flavoring to , or binding ingredient for whatever you're using it. Instead of raw eggs in home made mayonnaise, in a marinade, etc. I have not noticed that the Dijon takes over the other components or stands out as a strident flavor on its own. Sun May 10 17:10:15 -0700 2009 4671617 75332 Gio 2 4673590 Fwiw, you cannot substitute mustard for eggs in mayonnaise. You won't get a stable emulsion. Mon May 11 10:50:31 -0700 2009 4671634 52499 ChefJune 3 4673599 What about aioli that is made only with olive oil (i.e., no eggs)? Just curious - or is that not considered a stable emulsion? I do think that mustard helps "emulsify" salad dressings - though I may be uusing the term incorrectly. Mon May 11 10:52:57 -0700 2009 4673590 10985 MMRuth 4 4673648 Aioli is still mayo based and classically includes Dijon. You can not skip the egg yolk and have a stable emulsion. If you are talking about the Italian version (Allioli) where you incorporate garlic and sometimes anchovies or salt then there is no need to emulsify that product. It is simply flavored oil, or a paste. Not an emulsion. Mustard will help emulsify a salad dressing but it can not take the place of an egg yolk. An egg yolk absorbs oil and stabilizes. Mon May 11 11:06:15 -0700 2009 4673599 253154 Fritter 5 4673677 It's origin is unknown. It is very similar in Italy, Spain, and France. It is an emulsion of oil and garlic - hence the name. Garlic has emulsion properties as does mustard and egg yolk. The mustard and/or egg yolk are optional but certainly make it a lot easier to blend - it requires a lot of garlic get a good emulsion (at least for me). Mon May 11 11:13:03 -0700 2009 4673648 155034 alwayscooking 6 4673737 "It is very similar in Italy, Spain, and France" I can't completely agree with that. Aoili is emulsified with egg and Dijon. The Italian version does not utilize either egg or Dijon. While I agree that mustard indeed has emulsion properties it can not by any means absorb volume like an egg yolk. Mon May 11 11:27:57 -0700 2009 4673677 253154 Fritter 7 4673773 Agree that an egg or mustard make a fuller emulsion. Totally disagree that only Italy makes it with garlic only - Eaten it too many times in each of these places (never!) And offer that it has com to often mean just garlic mayo. Mon May 11 11:38:05 -0700 2009 4673737 155034 alwayscooking 5 4673695 I guess I was thinking of the version I saw Bittman make in Spain (with Jose Andres) that was made without eggs or dijon. He does use garlic though: Salt to taste 2 tablespoons minced garlic (roughly chopped if you're using a food processor) 3 tablespoons extra virgin olive oil "To make by hand, add a pinch of salt and the garlic to a mortar and steadily pound the garlic with a pestle. Add a few drops of the oil, continue pounding, and repeat until the mixture begins to emulsify. When an emulsion starts to form, you can add the oil a little faster. Continue until the sauce is completely emulsified and at the thickness you like, about 30 minutes." Mon May 11 11:18:01 -0700 2009 4673648 10985 MMRuth 6 4673814 In my minds eye that's a mis-use of the term emulsification. That's more of a garlic paste. At the very least I would not consider that a stable emulsification. I think over all we are talking about a few very different things here. You simply can not substitute mustard for egg in mayo and while I do not want to speak for Chefjune I do believe that's what she was referring to. Remember an egg yolk can absorb several ounces of oil. Not something either mustard or garlic can do. What I have referred to up thread as a "classic" Aioli includes both egg and Dijon to emulsify. I would not want to debate the origins this is just my take. :) The Italian version I was taught is simply a paste of garlic and oil. Mon May 11 11:50:17 -0700 2009 4673695 253154 Fritter 7 4673833 A wiki on alioli to help http://en.wikipedia.org/wiki/Aioli Mon May 11 11:55:14 -0700 2009 4673814 155034 alwayscooking 8 4673890 "A wiki on alioli to help" I'm sorry I just don't see the point you are trying to make. The vast majority if what I posted is essentially saying the same thing as your article. The core conversation here AFAIK is that you can not substitute mustard for egg yolk in mayo and have a stable emulsification. Garlic and oil alone will separate. Mustard will help emulsify but it will not be nearly as stable as when egg is incorporated properly. From your article; "For traditional aioli the garlic is ground in a mortar while adding small amounts of olive oil, leading to a smooth and very strong tasting aioli. More commonly, egg yolks, garlic and Dijon mustard are combined first with a whisk, then the oil and the lemon juice are added slowly with whisking to create the emulsion. " That my friend is garlic mayo. BTW that article does not offer a single source or reference. ;) Mon May 11 12:14:51 -0700 2009 4673833 253154 Fritter 9 4673902 Friend fritter The article was to demonstrate that there are very very many ways to make alioli. It does not need to contain an egg although most people believe it should be a mayo. I had a little difficulty with this same issue when it was first served to me in Spain. I've since encountered this eggless version in both Italy and France. And I've made it at home. Try it. Mon May 11 12:20:48 -0700 2009 4673890 155034 alwayscooking 10 4673912 ". It does not need to contain an egg although most people believe it should be a mayo." Right, that is my point, and I figured Jose Andres knows what he is talking about. Bittman sure did work for a long time to make it. In terms of stability, it certainly looked like a thick mayonnaise - is the issue that it won't "last" so to speak? Mon May 11 12:24:36 -0700 2009 4673902 10985 MMRuth 10 4674016 I completely agree that it does not need to contain egg. As I noted above the Italian version I have been taught by other chef's was not emulsified. Technically these are different variants. (see your article). The core of what I am getting at which ever version you utilize is that the sauce will be a lot less stable with out the use of the egg yolk. In short it simply wont hold or last nearly as long. Mon May 11 12:51:15 -0700 2009 4673902 253154 Fritter 11 4674056 I think the discussion is revolving around the word 'emulsify'. emulsion n. A suspension of small globules of one liquid in a second liquid with which the first will not mix An alioli made with garlic alone will emulsify in oil. The garlic is first turned to a near liquid using the salt and the grinding - oil is then added as with the creation of a mayo. The garlic acts as the emulsifier and will hold air. We both agree that it is unstable mix and an egg makes it ever so much easier and different. Try it. Mon May 11 13:00:13 -0700 2009 4674016 155034 alwayscooking 12 4674130 "We both agree that it is unstable mix and an egg makes it ever so much easier and different" There it is. ;) I was inclined to disagree on garlic alone "emulsifying" in oil. An emulsification by most definitions requires a suspended liquid to be both smooth and stable. However The New Professional Chef (fifth edition) goes one step further than Larousse and other sources stating ; "An emulsion *may* involve the use of stabilizers such as egg or mustard. Emulsions may be temporary, permanent or semi-permanent". On that basis I would have to agree that even though garlic and oil with out a stabilizer would be short lived it would indeed be an emulsification. Mon May 11 13:22:49 -0700 2009 4674056 253154 Fritter 7 4673882 Oh - I certainly agree that mustard is not a sub. for egg. I guess my understanding always was that aioli was garlic and olive oil, and perhaps a squeeze of lemon juice. Being a total food nerd, though, I looked it up in several books: E. David, Mediterranean Food: "Aioli is really a mayonnaise made with garlic, and sometimes bread crumbs are added." Apparently it's sometimes called "Beurre de Provence". She says - 2-3 cloves of pounded garlic, egg yolks, then olive oil drop by drop, then lemon juice. In Summer Cooking, she adds that it should be 2 yolks, and a little salt as well. J. Child, MtAoFC: soaked bread, garlic, (4-8 cloves), 1 yolk, olive oil, boiling water, lemon juice. P. Casas, Tapas - she adds home made garlic paste and parsley to home made mayonnaise made with both yolk and mustard. P. Casa, Delicioso: Aloli - garlic, 1 egg or egg substitute (made w/ egg whites), lemon juice, olive oil, hot water. So, I guess we are all over the map! Mon May 11 12:10:37 -0700 2009 4673814 10985 MMRuth 8 4673917 Pulled the McGee "The Provencal aioli and the Greek skorthalia are emulsified with a combination of pounded garlic and cooked potato [I've never had it this way]; garlic and bread are used, as are fresh cheeses. None of these ingredients is as effective at emulsifying and stabilizing as a raw egg yolk, so they will emulsify less oil and the suaces will tend to leak some free oil." Who knew - potatoes and bread! Mon May 11 12:27:09 -0700 2009 4673882 155034 alwayscooking 9 4673948 The bread I'd heard of. I'll take a look at my Greek cookbook when I have a chance. And - to Fritter - not trying to be pedantic on this, it just opened up an interesting discussion. Mon May 11 12:34:48 -0700 2009 4673917 10985 MMRuth 8 4673947 "So, I guess we are all over the map" LOL Literally! Non pedantic? Rules are rules. If you don't know the rules you can't know if you are breaking them or not! ;) Mon May 11 12:34:09 -0700 2009 4673882 253154 Fritter 1 4671675 As per Gio, the mustard in many recipes is often used as an emulsifier. It may also be used to balance some other ingredient in the recipe (sweet, fruity, fat, etc). Unless it is intended as the main flavor, the presence of mustard should be nearly undetectable. Sun May 10 17:29:14 -0700 2009 4671617 155034 alwayscooking 2 4671707 great, thanks to both of you! :) Sun May 10 17:41:09 -0700 2009 4671675 291546 miss_foodie 2 4671821 If I may add, it's a great emulsifier without fat! I love using it! Sun May 10 18:29:58 -0700 2009 4671675 11983 Val 2 4672231 Re your comment about using Dijon mustard for balance. Over the years, it has become one of my most used "secret" ingredients. Often when I'm cooking and tasting and "something" is needed for balance or to round out the flavor, it's that little bit of Dijon that does the trick. It's an absolute pantry staple for me. Sun May 10 22:38:51 -0700 2009 4671675 81822 Old Spice 3 4672766 me too, I seem to have several types of mustard at all times. We recently picked up a nice tarragon horseradish - fantastic dip with pretzels. My son and GF got me a really great key lime mustard that was fantastic in a dressing & marinade! Dijon is great on fish, that first light layer then breadcrumbs. Mon May 11 06:57:39 -0700 2009 4672231 49588 lexpatti 2 4674519 I use mustards in a variety of my cooking. As emulsifier, as a base on grilled chicken before topping with bread crumbs or nuts or seasoning. It balances like alwayscooking said, sweet components like honey or compliments soy with a slight tang. Many times you can use it as a major flavoring, but most times it just adds an additional complnent. It is wonderful with fish, chicken pork, also great with sour cream dill as a mild sauce. Great added in coleslaw for a little tang and in potato salad. Great in plain old store bought baked beans to jazz up and brighten the flavor. I would be lost in cooking without it. I primarily use dijon, but other mustards also have great flavors. Even though you may not like it, with the right balance if it a great addition. I make an egg dressing with NO oil and the mustard is the emulifier and in many other application it works the same way. Sauces especially Mon May 11 15:18:02 -0700 2009 4671675 232829 kchurchill5 1 4672502 As the other posters have stated dijon does not overpower the other dishes. I love it in salad dressings, in pan sauces especially for sauteed pork or chicken, and one of my favorite uses, as a main component of a marinade for grilled chicken: dijon mustard, white wine, olive oil, s&p, and fresh tarragon if it is available. mmmmm! Mon May 11 05:18:02 -0700 2009 4671617 139725 janniecooks 2 4674531 Nice marinade for chicken. Simple and great flavor. But most after the chicken is cooked would be able to tell you it was mustard. Mon May 11 15:20:09 -0700 2009 4672502 232829 kchurchill5 1 4672714 I use dijon mustard in my mac and cheese. No one can ever pinpoint the mustard, but it does taste different without it. I also use mustard to marinate chicken cutlets or tofu. Mon May 11 06:42:37 -0700 2009 4671617 217807 cheesecake17 2 4673951 Me too. It's either dijon mustard or a touch of Tabasco sauce. Just enough to make the mac & cheese taste more interesting, a little piquant. No one has ever been able to determine what the "zing" is, but it's definitely there. Mon May 11 12:35:08 -0700 2009 4672714 15139 Diane in Bexley 2 4680290 Ditto. Dijon, cayenne, and just a hint of freshly grated nutmeg. Wed May 13 11:20:14 -0700 2009 4672714 14386 BobB 1 4672718 "Does the mustard flavour tend to overpower the dish when it is used as a marinade, or when mixed with other ingredients (like in dressings with garlic, herbs, vinegars etc)? And if so, does anyone know of any substitutes?" I'm going to stray from the pack just a bit and give you an answer that won't help much but it is the simple truth; It depends! ;) I know I know. Not very helpful. Here's the thing. Like any product if you use too much it can over power. Clearly that's obvious to most. The not so obvious is that "Dijon" covers a L O T of ground. Smooth, country style, whole seed? What brand.? These variables all have an impact on your end product. The Dijon from Trader Joe's has a big kick! That could easilly over power many dishes if you cook by the numbers and not by taste. I use it for a slight bump in potato salad. A smooth mellow Grey Poupon is perfect for a Dish like Grouper Dijonaise served over some wilted greens. I really like Dijon for marinades. Grated onion, curry, Dijon, lemon and some fresh herbs make a killer lamb marinade. All of the above can work to emulsify a salad dressing depending on what flavor or texture you might want. I always use a spoon of mild smooth dijon to help emulsify mayo. The whole seed or country style is great for coating a rack of lamb or a salmon fillet. I'd suggest starting with a smooth Grey Poupon. I know it's a bit cliche but it's cost effective compared to many, mild and easy to find. Work with it and discover what you like. With such an enormous range of brands and styles your bound to find some you like and some you don't. Mon May 11 06:44:08 -0700 2009 4671617 253154 Fritter 1 4674144 I made some kidneys with sherry last night for my husband, and, at the end, you add a mixture of dijon mustard and butter. I had one bite (kidneys not really be my thing), and my sense was that the mustard gave the dish a little bite, but didn't taste mustardy, so to speak. Perhaps you might try one or two of the recipes that don't call for expensive ingredients, reduce the mustard called for by a bit, and see what you think. Mon May 11 13:25:47 -0700 2009 4671617 10985 MMRuth 1 4675590 I make a dijon mustard cream sauce for salmon or halibut, and then also for chicken. You can control how much mustard taste you want in the sauce. It's cream, butter, white wine, shallots, and white pepper and fresh parsley (my version has no garlic). Whisking in bits of butter, make the sauce creamy as can be, but it will break if not careful. Absolutely scrumptious. I love to serve with it, little roasted baby red potatoes with this sauce, but rice works okay too. a nice pool of this sauce on the bottom of the dish, then the fish, and a little on top. You have to be careful it's so good, you'll want to smoother it with the sauce and it's not exactly low fat... Mon May 11 21:40:55 -0700 2009 4671617 50431 chef chicklet 2 4675775 Are you making a stabelized beurre blanc or simply using the butter as a final liason? Tue May 12 02:35:21 -0700 2009 4675590 253154 Fritter 3 4677218 Are you asking if I am starting with a buerre blanc, then making the sauce? No there is no cream in buerre blanc. I start with a little oil and butter, and saute the shallots briefly, then add the wine and the cream and mustard all at the same time. Add salt & pepper, whisk, bring to a high heat, almost to a boil, but don't. Then I add butter a little at a time, and it will thicken the sauce as it incorporates. Add the freshly chopped parsley prior to serving. pretty good stuff. I've had this sauce break before, be careful how long you hold it over at a high heat. I once transported a salmon dinner along with this sauce, to a sick friend. Before plating, they microwaved the sauce briefly before napping it around the fish. That worked fine too. It does keep in the fridge. I tend to add more dijon mustard than most, simply because I love it. 1/4 cup each of dry white wine, and whipping cream 1 T Dijon mustard 2 T butter 1/2 cup chopped Italian parsley salt and white pepper to taste I double this recipe, it's supposed to be for four, but it isn't nearly enough. Well, I don't think anyway. Tue May 12 12:02:19 -0700 2009 4675775 50431 chef chicklet 4 4677431 This is a great sauce not just for fish. I use it all the time. With rosemary over pork, I have roasted asparagus or brussel sprouts. Also great over chicken that I roll and stuff with asparagus, mushrooms and sundried tomatoes. Even a couple of potato dishes. It is a great sauce. Tue May 12 13:06:24 -0700 2009 4677218 232829 kchurchill5 5 4678115 ohhhh, me too - I once went to a restaurant that served a shrimp dejonaise (shrimp drenched in this sauce). I loved it and asked the chef, he rattled off these ingrediants that Chef Chicklet mentions - I made in a couple times but then forgot about it (moved on) - thanks for bringing it back into my mind. Tue May 12 16:40:03 -0700 2009 4677431 49588 lexpatti 6 4678180 A filet, topped with grilled asparagus and portabellos a poached egg with the sauce. A side of roasted cherry or grape tomatoes. Nothing more needed. The sauce is great with this. A little dill and pepper and not much else. Tue May 12 17:04:35 -0700 2009 4678115 232829 kchurchill5 5 4680481 Oh yes, one of my favorite dinners is this with a oven fried chicken. The way I first learned was to make a coating of bread crumbs, parsely, and mustard, coating the chicken, then broil it. But then kicker is to make the sauce too, if you're like me, I love dijon and I can't get enough! Wed May 13 12:05:24 -0700 2009 4677431 50431 chef chicklet 4 4677613 " No there is no cream in buerre blanc" A very large percentage of the beurre blanc utilized in the restaurant business is stabilized with heavy cream. It's simply a matter of practicality for holding the sauce through service. The New Professional Chef lists heavy cream as an ingredient. Not that I disagree with you or feel that this one source alone is an absolute. It's just one those items where the practical and classic often collide. I was unsure to what degree you intended to thicken the sauce with the butter. I utilize a similar version but I incorporate tarragon vinegar, tarragon and utilize a bit more butter. Your version looks very nice. Tue May 12 13:52:02 -0700 2009 4677218 253154 Fritter 5 4680546 oh, I don't work in a restaurant, I've just learned how to make this sauce through cookbooks. But for the reasons you gave, I can sure understand the need to add it. This version I gave, is pretty simple, nothing too fancy yet the flavor so good from the mustard. I'd think tarragon would be a very lovely addition. Bordering on a bernaise, which is my all time favorite, and can't seem to make without breaking it! Would you infuse the tarragon in the vinegar, cook it nd strain it out, or do you blend it in? how do incorporate it into the sauce? Wed May 13 12:18:51 -0700 2009 4677613 50431 chef chicklet 6 4680610 "Would you infuse the tarragon in the vinegar, cook it and strain it out, or do you blend it in? " Both! :) I have an excess of tarragon so I just use plain white vinegar and heat it. Then I toss in the tarragon, turn off the heat and allow it to steep until cool. Then I strain it. Like you I add some chopped tarragon at the end. When you make bearnaise (or Hollandaise etc) be sure to add some acid to the yolks as you begin. This will help stabilize the sauce. The biggest trick is just learning when the yolks have set enough. Wed May 13 12:34:20 -0700 2009 4680546 253154 Fritter 7 4680989 I have infused the herbs into sauce, but usually don't have enough time. ChefC I was trying to respond to your chicken but it wouldn't let me another CHOW error. But yes the chicken fried it great like that. I love dijon and any sauce made with dijon. A favorite of mine for sure. Dijon and hone with a little sour cream is great for dipping even just honey and dijon. I use it for all kinds of things, chili flakes for spicy shrimp, dill for salmon, it is basically an endless list not considering any Asian dishes. I love it. Honey, dijon and pistachios ground fine, some plain bread crumbs over salmon is awesome and quick. dijon ham, cheese spinach, onions all chopped stuffed in chicken and rolled up, Rolled in pine nuts and sauteed and then served with a fresh tomato sauce. Wed May 13 14:04:50 -0700 2009 4680610 232829 kchurchill5 8 4681073 Whoa. Slow down my friend. I wnat the the details on this last one. chicken stuffed with dijon, ham, spinach, etc...with a fresh tomato sauce. You don't have to give me exact amounts I think we cook similarly, so just paraphrase and give me roundabout instructions - please? Wed May 13 14:25:43 -0700 2009 4680989 50431 chef chicklet 9 4681738 I make this a lot. A take off from Condon Bleu but I like it better. "Dijon ham, cheese spinach, onions all chopped stuffed in chicken and rolled up, Rolled in pine nuts and sauteed and then served with a fresh tomato" Pound the chicken fairly thin, then I coat with dijon mustard and grated onion, s/p. Then I top with frozen spinach thawed and drained and good proscuitto, then topped with gruyere. Rolled, ends tucked in. My breading is pine nuts and good ol' Italian bread crumbs. I dip the chicken in egg and then some bread crumbs, pan sauteed and then put in the oven to finish cooking. The sauce for this I like a fresh tomato sauce, you can use canned but diced, but I prefer just fresh tomatoes and some olives and a shallot, just chopped and sauteed. The tomatoes as I am sure you know take 20-30 to break down. I love the fresh flavors of the pine nuts, tomatoes, and the ham and swiss. I have also used the mustard and wine wine and cream sauce but used pistachios instead of pine nuts. Same ingredients otherwise. As you said before and me. I like to use what I have. Everything is a technique and you can apply it to many different recipes. A recipe doesn't have to be exact but a method. You what you have and be creative in your ingredients. Wed May 13 18:02:59 -0700 2009 4681073 232829 kchurchill5 7 4681067 I'll try that. I used to make the most beautiful bernaise/hollandaise sauce. Then one day I just got jinxed and seems like the more I tried the worse the sauce became! I'll use your suggestion, my husband has been bugging me for Eggs Benedict...perhaps I'll surprise him this weekend! I'm very big on sauces, and they are the one thing I thing I can really do well. (It's the French in me!) Well truth be told, I adore sauces. I made a wonderful avocado cream sauce not too long ago, that was decadent. We need a thread on sauces doncha think? Wed May 13 14:24:01 -0700 2009 4680610 50431 chef chicklet 8 4681256 " We need a thread on sauces doncha think?" Absolument! Wed May 13 15:18:18 -0700 2009 4681067 253154 Fritter 9 4681503 I think doing a sauce thread - i.e., sort of classical French sauces, not pasta sauce, would be great. I am a bit new to making some of them, but have also read about some good ways to make sauces to keep them more stable. I try to make sauces (such as mayonnaise) both by machine and by hand, and varying the oils, etc., to see which combination I prefer. Wed May 13 16:48:51 -0700 2009 4681256 10985 MMRuth 10 4681705 I love sauces. And they don't always have to be thick. Thin white wine drizzles with fresh herbs, red pepper cream sauce, brandy cream sauce, port wine and tarragon, and then all the standard sauces and the hundreds of variations. I make white wine and cream with hundreds of variations which I love. I also tell people that a sauce doesn't have to be thick like gravy it can be a lite drizzle or just a light garnish or it can be rich like hollandaise. Even oil based sauces like a red pepper and basil oil is a great drizzle over scallops. I would love a sauce thread. Wed May 13 17:53:33 -0700 2009 4681503 232829 kchurchill5 10 4682731 Speaking of mayo and Dijon for what ever reason this popped into my head last night as I was about to crash. I bet I haven't made this in ten years. I used to make mayo with a Dijon base and utilize both tarragon vinegar and fresh tarragon. Then I would marinate boneless skinless Chicken breasts in OO, Garlic, S&P and a little tarragon. Grill them, cool and slice thin on the bias. Then I would lightly steam haricot verts, cool and mix the chicken, beans, dressing and cashews. Totally different but incorporating many of the same ingredients listed in some of the other sauces here. Thu May 14 06:15:34 -0700 2009 4681503 253154 Fritter 8 4681768 I make tons of eggs benedict recipes. It is a favorite of mine. I make a CA one, lobster one, Mexican version, over crab cakes, potato cakes, croissants, etc. You know what I mean. They are so good. Spoil that guy and make him a good breakfast. A champagne cocktail with grapefruit and oj with blood oranges and fresh frozen orange segments which are very fun. Coffee of course. And the rest is up to you!! :)) Wed May 13 18:11:39 -0700 2009 4681067 232829 kchurchill5 8 4681799 Perhaps narrow the subject down a bit - Fritter, MMRuth, and I did 20 posts on alioli alone. I can image how unwieldy a single thread covering all the mother sauces, tomato, and pan sauces would be - not to mention the sauces from other regions of the world. Wed May 13 18:21:29 -0700 2009 4681067 155034 alwayscooking 9 4681819 So true. Maybe we can do it on an ad hoc basis, as sauces come to mind for us. Wed May 13 18:27:41 -0700 2009 4681799 10985 MMRuth 1 4680624 You can use another type of mustard as a substitute for Dijon. There are some German and Eastern European mustards that are pretty mild, but will good flavour still. Kuhne is a readily available brand. Wed May 13 12:38:11 -0700 2009 4671617 157056 grandgourmand 1 4681488 I am not a fan of mustard, either, but Dijon mustard is the only kind I like. It's not hot or peppery or anything like that. It's smooth and mild and does give a little oomph. Wed May 13 16:43:31 -0700 2009 4671617 28279 Maxmillion 1 5005370 I'm glad I found this thread, because I was getting ready to start a new one and ask exactly what the OP, Miss Foodie asked. I see dijon mustard in so many recipes, but never tried it before. I love plain old yellow mustard, and have tried other mustards (not liking many of them). So I bought some dijon and tried it on a ham sandwich, along with mayo. It has a real tang to it. Almost like horseradish, which I don't really care for. I bought a good store brand, but after reading all of this maybe I should try Grey Poupon? I have a recipe that calls for a bit of dijon, but if my DH tastes it then he won't eat it. It doesn't call for much though. So what do you all think? Fri Sep 04 12:11:16 -0700 2009 4671617 80937 danhole 2 5005795 Depends on the recipe. Dijon can be a good accent item and I'd use it without hesitation in any recipe that calls for it in a small quantity. You'll be better off for it. If you're sensitive to the taste of Dijon, then I'd shy away from a recipe that calls for a lot of it. For example, a teaspoon added to a pan sauce after you've deglazed is wonderful. Or a little less than a teaspoon added to a vinaigrette will enhance the flavour, appearance and texture. In those cases, experiment with it. If you find a recipe for a Dijon paste on meat (e.g. Dijon/herbs/garlic rubbed on lamb chops)...then stay away. However, I would try to enjoy the stuff because it's really good. Grey Poupon is Dijon. If you don't like a good store brand, you won't like Dijon. FYI..I don't like Dijon on sandwiches either. Too pronounced. Fri Sep 04 14:28:35 -0700 2009 5005370 157056 grandgourmand 3 5005823 Thanks for that answer! I guess putting it on a sandwich, as a first taste, wasn't such a good idea. I will try it in a pan sauce and see how that goes. The recipe I am looking at has one tblsp. of dijon,, along with worcestershire, brown sugar and a cup of red wine. Maybe that will be alright, but I might go with 1 tsp dijon, just in case. Fri Sep 04 14:39:12 -0700 2009 5005795 80937 danhole 4 5006079 Go with your instinct. What's the recipe? I much prefer dijon as an ingredient than as a condiment. If you like pork chops or lamb chops...dijon mixed with olive oil S&P, minced garlic and finely chopped herbs makes a great paste. Then rub on said meat and sear, careful not to burn garlic, though. Fri Sep 04 16:50:47 -0700 2009 5005823 157056 grandgourmand 5 5007633 This is the recipe I am looking at. http://www.recipezaar.com/Vs-Crock-Pot-Bottom-Round-Roast-276903 I'm trying to find a way to make this roast that is tender. So, as you can see the dijon is not actually rubbed into the meat, so it might be alright. Thanks for the help. Sat Sep 05 12:59:00 -0700 2009 5006079 80937 danhole 6 5007728 oooh! This looks very nice...and without a bunch of crappy ingredients as is so prevalent with crockpot recipes....bet it would work with a nice chuck roast too...thanks for posting danhole, will definitely check this one out soon! I think I would add some fresh rosemary to this...always looking for ways to use my enormous shrub of it up! Sat Sep 05 14:02:27 -0700 2009 5007633 11983 Val 2 5007858 I also don't like Dijon on, say, a ham sandwich finding it much too mild. It does work well with mayo - say for celeriac remoulade. I also use it as an "adhesive" - skin some chicken breast; slice them in two lengthways, cover with a goodly amount of mustard and top with breadcrumbs then bake. Works with fish - but only use a little mustard and top with chopped herbs. Similar sort of thing with gammon - I mix mustard and honey together, slather this over the ham steaks , then drizzle with orange juice and stick in the oven. If you're going to use it, get a good one - like Maille. I will use supermarket own brand if they don't have this - but I've currently a couple of jars bought in France. Oh, and it's pretty good on the side of the plate with a big juicy steak. Sat Sep 05 15:28:22 -0700 2009 5005370 154102 Harters