Recipe Requests - Community - Allrecipes

the buzz

Welcome to The Buzz

Recipe Request Request a recipe  |  Learn More

Log in to add a comment to the recipe request. Join now to use this free feature.

Requested by:

Cooking Level: Intermediate

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

emeralds is looking for: (6 recommendations)
Help on replacing Dijon mustard. >>>>

Recommend a recipe

Last updated: Mar. 21, 2013 5:44 pm
Posted: Feb. 17, 2013 2:15 pm
 
Commented by: nanny129
Feb. 17, 2013 2:16 pm
http://boarshead.com/products/detail/966-pre-cut-horseradish-cheddar-cheese
Comments:
nanny129
Feb. 17, 2013 2:16 pm
boarshead makes the cheese- so you can get it at publix or kroger
 
nanny129
Feb. 17, 2013 2:18 pm
do you have any honey mustard??
 
Mary Ellen
Feb. 17, 2013 2:18 pm
Nanny I love that cheese. It's really good!
 
nanny129
Feb. 17, 2013 2:19 pm
oh- thanks mary ellen- it sounds great-i don't buy much cheese- but it would be so good with any type of beef- i may have to budget it in place of three other things-lol
 
Mary Ellen
Feb. 17, 2013 2:25 pm
It's pricey but worth the occasional splurge. It packs a nice punch. I don't buy it in very large quanties and have used with roast beef.
 
nanny129
Feb. 17, 2013 2:27 pm
i have been hiding a chuck roast in the freezer- may have to stick in in the menu thisweek- thanks mary ellen
 
Commented by: emeralds
Feb. 17, 2013 2:21 pm
I'm going to make a shrimp scampi manella rec. I realized I don't have Dijon mustard and wouldn't mind experimenting if it wouldn't ruin the shrimp. How about dry mustard w/ yellow mustard and maybe white wine? I could omit the lemon. (Ok, now I'm seeing where I better hurry up and learn how to post a recipe here - it'd be easier if you could see what I'm referring to!) Thanks.
Comments:
nanny129
Feb. 17, 2013 2:22 pm
do you have honey mustard- it is made with dijon-mayo-honey?? maybe a splash of lemon to tone down the honey?
 
Feb. 17, 2013 2:27 pm
It took me a min. to add to my request - see, I'm trying to make it easier for buzzers to skim the R & Q's! We don't have publix and kroger here but I'll start looking. I think it was out east that I learned beef and horseradish is a tradition for some people - not what I knew in the Midwest.
 
Commented by: nanny129
Feb. 17, 2013 2:25 pm
Dijon Mustard 1 tablespoon dry mustard 1 teaspoon water 1 teaspoon white wine vinegar -- (or 1/2 white wine, 1/2 white vinegar 1 tablespoon mayonnaise pinch sugar Mix all ingredients. Yield: "2 tablespoons" NOTES : For Chinese Mustard for dipping, drizzle a little sesame oil into the Dijon Mustard & mix well..
Comments:
nanny129
Feb. 17, 2013 2:25 pm
found this at taste of home
 
Mary Ellen
Feb. 17, 2013 2:29 pm
Emaralds when I make shrimp scampi I usually use a combo of butter and olive oil, garlic, white wine and lemon.
 
Feb. 17, 2013 2:30 pm
I'm still not eating mayo until I find one w/out the combo of soy and sugar that's bad for me. I also don't know of an acceptable sub. Just do w/out in your suggestion?
 
Mary Ellen
Feb. 17, 2013 2:32 pm
Could you make your own in a blender?
 
nanny129
Feb. 17, 2013 2:32 pm
do you use yogurt in place of mayo?
 
nanny129
Feb. 17, 2013 2:32 pm
maybe a touch of sour cream?
 
nanny129
Feb. 17, 2013 2:34 pm
i wouldn't want to wash the blender- either i would whisk- or beat the devil out of it with a fork-lol
 
Feb. 17, 2013 2:34 pm
The one w/ egg, right? For the shrimp, I'm glad I'm not making it until tomorrow. At this rate, I'm looking at a major day in the science lab! I think I could lay out basic ingred and mix up a few sauces to try, just make sure I label which is which!
 
Feb. 17, 2013 2:40 pm
nanny, do you know about whirring water in blender before washing? Now that I know Greek yogurt, I'll use that, so maybe it would work here. The one time I put yogurt in chicken salad was for company (and that was only to save on calories), and I hated its sourness. But it was too late to make something else so had to serve it.
 
Recommended Recipe:
Photo of: Aioli

Aioli

Submitted by: Nina 
This garlic mayonnaise is excellent with fish. Serve with grilled salmon, deep fried cod, or baked bass; it is good with these recipes and so many more. Vary the flavor by using olive oils from Greece, France, or Italy, but definitely choose an extra virgin olive oil. Do not store for more than a few hours. 
Recommended by: Mary Ellen
Feb. 17, 2013 2:39 pm
Maybe use this as a sub for mayo
Comments:
Feb. 17, 2013 2:45 pm
Great suggestion, I'd forgotten about aioli. I've been holding off on getting more olive oil until I get a rec on a good, moderately priced one. After getting an expensive one at the co-op that was rancid when I opened it, I've tried some cheaper ones and found them to have a weird or non-taste. I'll ask about this in a separate post soon.
 
Feb. 17, 2013 2:45 pm
Great suggestion, I'd forgotten about aioli. I've been holding off on getting more olive oil until I get a rec on a good, moderately priced one. After getting an expensive one at the co-op that was rancid when I opened it, I've tried some cheaper ones and found them to have a weird or non-taste. I'll ask about this in a separate post soon.
 
Feb. 17, 2013 2:47 pm
Sorry, it looked like post hadn't gone through. I forgot to say that I have walnut oil (love its taste) and always wonder about subbing it for olive oil, at least in part.
 
Mary Ellen
Feb. 17, 2013 2:51 pm
Sorry - have never used that
 
Recommended Recipe:
Photo of: Shrimp Scampi Bake

Shrimp Scampi Bake

Submitted by: Kimber 
This rendition of a classic dish of shrimp baked in butter, garlic, lemon juice and parsley, is even better with the help of Dijon-style mustard. 
Recommended by: nanny129
Feb. 17, 2013 2:41 pm
this one? right?
Comments:
Feb. 17, 2013 2:42 pm
Once again, nanny-on-the-spot!
 
manella
Feb. 17, 2013 2:50 pm
emeralds do what nanny suggested up above. 1tablespoon dry mustard,1 teaspoon water,1 teaspoon white wine vinager.If not making it until tomorrow,maybe you could pick a bottle up.It does last a long time in the fridge,and you can use it on chicken,and other things so there would be no waste.It comes in little bottles also.
 
Feb. 17, 2013 2:58 pm
Yes, I've not had it for so long, probably because of my non-soury stuff bent for awhile. Dry mustard seems so different, and I love it. Even dry wine doesn't sound good anymore. I look at it and think "sour." My regular bottle of mustard is 3-4 yrs old and v full.
 
Commented by: Elaine
Feb. 17, 2013 4:10 pm
Hi Emerald, I answered your question from before, but I'll also answer it here at well regarding recommending something that is smoky but not hot. Have you tried Smoky Paprika? Sometimes it's also called Smoky Spanish Paprika, great flavor without a lot of the heat.
Comments:
Feb. 17, 2013 4:18 pm
Thanks, I've never heard of it. Should I be able to find it in a reasonably-sized spice section in the grocery store? I think I know of a "sweet" v "regular" paprika but don't remember which is which. Maybe one is "Hungarian." (I'm glad you can help me w/ smoky v hot - big difference to me!)
 
Bernadene
Feb. 17, 2013 4:21 pm
Smoked paprika ia all i ever use Emeralds, Elaine is right about the great flavor without the heat!
 
Feb. 17, 2013 4:24 pm
I have to tell you that I grew up thinking that paprika was only to add color - Mom would sprinkle it on the dish of mashed potatoes!
 
Bernadene
Feb. 17, 2013 4:46 pm
I used to think the same way, i used to use it on potato salad only but now i use it alot in different things.
 
Elaine
Feb. 17, 2013 4:50 pm
I did too, but as I started to learn more about spices I soon found out there are differences in flavors to the old stand by's and paprika was one of them. My mother only used it to add a bit of pretty color to deviled eggs. I get a lot of spices now from Penzey's online or when I make a trip to Minneapolis I stop at one of the 2 stores, but I also found that Wal-Mart carries the Smoky Paprika under the Watkin's brand. Hungarian is the sweet paprika.
 
Bernadene
Feb. 17, 2013 4:53 pm
thanks for that info Elaine, i will have to check and see if Wal-mart here in Canada carries it as well.
 
We do our best to make sure that Allrecipes user contributions are appropriate, but if you see anything questionable, please let us know so we can address the issue.
 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States