Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Home-Style Cooked Mustard

Preparation info
  • About

    8 fl oz

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Dry mustard 1½

Method

Procedure

Preparation

  1. Place the mustard in a small, nonreactive bowl. Whisk in a thin stream of cool water to make a moderately thick paste.
  2. Cover the bowl and allow the mustard to hydrate and develop flavor at least 15 minutes.
  3. Beat the egg and yolk in a stainless-steel bowl until well mixed and fluffy.