Mustard Sauce using Regular Yellow Mustard?
January 15, 2010 by
Filed under Yellow Mustard
I have a coupe recipes from the Walt Disney Cookbook that use mustard seed to make a sauce. I have lost my sense of smell and franky, every dry mustard and mustard seed I have tasted is awful. I don’t know why. I would like to use a prepared mustard such as plain old yellow mustard. What suggestions would you make to adjust this to have a similar flavor. Do I just thin it out with the cream?
Recipe one (Coconut and Almond Chicken)
Base is a white sauce using chicken stock. Uses a small amount of heavy cream.
Recipe Two (Chicken Robin)
Base uses brown sauce. It also has onion and tarragon. Uses a little cream as well.
Don’t use yellow mustard (although you can)
instead use a good coarse grain prepared mustard… it will most likely give you the closest result to the original
I would use dijon mustard with mayonnaise – the savory-sweet combination is great for a variety of foods, and the eggs in the mayo help it retain a bit of creaminess.