THE MENU MUSTARD IMPROV WITHOUT RECIPES

I don't make it. I just eat it. But...

 

I avoid mustard brands made with health food cider vinegar...

 

I like Grey Poupon. But...I like it only in a glass jar.

 

I used to use Guldens, but they only do plastic bottles now, it seems.

 

I can even do ' yellow ' mustard, if well made and good ingredients.

 

Depending on what it goes with, I mix mustards together....

 

It is an improv. I don't have a recipe for this. This, I know is a species of two kinds of sacrilege: I mix together carefully crafted products, and I totally fail to provide recipe proportions.

 

I like a mixture of spicy brown and Dijon, for example, but not just any spicy brown or any Dijon. Furthermore, the proportion can vary, as I say, depending on the use.

 

You have to take a shot in the dark here.

For spicy food, spicy sausages, I might use a mild spicy brown, with some yellow. One can also blend mayonnaise with mustard...another separate topic really. Check this recent post, (and also the one about barbecue mayonnaise): THE MENU MAYONNAISE PALETTE OVER PALATE IMPROV

For mild food, brats, etc., I might use Dijon, with some yellow and or spicy brown... It is a matter of mood, and of the wine or beer to go with it.

Those who put the same type of mustard on everything, I think of as mildly retarded.