"Excuse me, sir, do you have any cheap yellow mustard?"

F

florisandy

Well-known member
Hankering for an appy tonight without major carbs and fat, I decided to fry-up a Al Fresco Buffalo Chicken sausage to slice-up to dip with a toothpick in my Hidden Valley Ranch Low Fat salad dressing only to find it expired recently. Hrrr-rmmmmph!!

I decided to do an experiment by combining 1:1 (TBS) Bookbinder’s Creamy Horseradish Sauce (yes, Bookbinder’s restaurants of Philly fame) and French’s yellow mustard. After taste test, it was a bit too hot. Hmmm, need to tame it a bit. I had leftover Daisy brand sour cream from my recent coleslaw recipe so I added a half TBS of same and voilà! – I think I’ve deconstructed Dijon mustard tonight!!

This has great potential because you can adjust for your own “heat.”

Uh, did I mention I used a bit of sour cream? LOL!

P.S. Where is everybody these days??

 
That is such a creative solution! don't you get irked when you have a taste in mind

only to find that you can't have it after all... But your dip/mustard sounds really tasty! I have always wanted to make my own flavored mustards for Christmas or something...

 
Hey girl, you're up tonight!! Go figure, San Fran.... LOL Yes it's fun to experiment sometimes.

Wha', I feel like the Earl of Sandywich!

I think that mad scientist MarilynFL is rubbing off on me. Wonder what she's up to??

Come to think of it Heather, condiments are BIG business and costly sometimes. There's no reason we can't make our own and have fun doing so.

Goodnight to you on the west coast!

 
You must log in or register to reply here.
Back
Top