You can substitute Dijon mustard with yellow mustard, honey mustard, or a mix of mustard powder and water.
Carbohydrates in Dijon mustardIn Grey Poupon Dijon Mustard (the true Dijon mustard) there is:barely a trace of carbohydrate in a whole jarlisted as zero carbs by Nutritiondata.However, if you were to use something like a Blimpie or Donatos Dijon Honey Mustard condiment (which is not a true Dijon mustard) there are:approx 5 carbohydrates in each ounce or 28gapprox 8 carbohydrates in one serving.The added honey makes a significant difference to the carbohydrate and calorie content.
Yes, you have to capitalize the word Dijon because if you don't use the Capital D, it will be underlined wrong.
To convert 80 grams of Dijon mustard to tablespoons, you can use the approximation that 1 tablespoon of mustard weighs about 15 grams. Therefore, 80 grams of Dijon mustard is roughly equal to about 5.3 tablespoons. This can be rounded to approximately 5 to 5.5 tablespoons, depending on the precision needed.
One way to make a dish with a spicy kick using Dijon mustard is to create a marinade or sauce by mixing Dijon mustard with ingredients like hot sauce, chili powder, or cayenne pepper. Another option is to use Dijon mustard as a coating for meats or vegetables before grilling or roasting to add a spicy flavor.
if you want to puke
yes it is. that's actually how they eat hot dogs in France, just a little more complicated (they use a baguette instead of a hot dog bun too).Some people like Dijon mustard on hotdogs. I prefer yellow mustard, myself.
If the mustard is only providing flavor, then mustard powder can substitute for it--though the flavor will be different and less complex, because dijon has a variety of ingredients. If the mustard is an important component of the recipe, though, providing bulk or moisture, or if the recipe is for a baked dish, the chemistry/makeup of the dish could be effected negatively.
Dijon mustard typically does not contain alcohol in its standard recipes. However, some varieties may use wine or wine vinegar as an ingredient, which can contain trace amounts of alcohol. If you're concerned about alcohol content, it's best to check the label or choose a mustard that explicitly states it is alcohol-free.
You should use a prepared mustard. They are sold in the condiment section right next to yellow mustard and will be clearly marked "whole grain" on the label. It is darker and looks like it has seeds in it.
Everyone know that this is called "Ketchturd"! "Mustup" just lacks that je ne sais quoi.
It depends on the recipe but prepared mustard usually has other ingredients in it besides mustard and water. Yellow mustard has turmeric to give it its yellow color. If you need to use prepared mustard use about 1 1/2 tablespoons for every teaspoon of dry mustard needed, and reduce liquids by 1 tablespoon. Results may or may not vary.
Yes. It's called and emulsion. They can be forced together by whisking, but will separate, or mixed through the use of an emulsifier, in vinaigrettes, most commonly a mustard like dijon.