Approximately correct.
Approximately 8 ounces.
That depends in the type of mustard and the brand, unless homemade. For example, in Grey Poupon Dijon Mustard (the true Dijon mustard) there is barely a trace of carbohydrate in a whole jar. However, if you take a Blimpie or Donatos Dijon Honey Mustard condiment (which is not a true Dijon mustard) there are 5 carbohydrates in each ounce or 28g, which is about 8 carbohydrates in one serving. Quite a difference when you are counting carbohydrates!
The conversion rate between mustard powder and prepared mustard is about 3. This would mean that you must use 3 times as much real mustard to substitute the powder. IE, 5ml (1 tsp) powder = 15ml (1 tbsp) prepared mustard.
Most commercial Dijon mustards available in the United States contain wine vinegar. Vinegar is made up of, among other components, water and acetic acid. Water and acetic acid have different freezing points. This will allow the acetic acid to evaporate and will change the taste of the thawed product. Can one freeze Dijon mustard? Yes, it will freeze. Should one freeze Dijon mustard? No, freezing will alter the taste.
Ingredients1 c Sour cream OR Plain yogurt1/3 c Mayonnaise1/4 c Dijon mustard1 tb Finely-chopped green onionSeasoned salt Additional Dijon mustard Combine sour cream, mayonnaise, Dijon mustard and onion. Add seasoned salt to taste. Chill at least 1 hour to blend flavours. Pour into serving bowl. Garnish by swirling a small amount of mustard onto surface of dip. Serve with an assortment of cut up fresh vegetables. Makes 1 1/2 cups (375mL) of dip.
3 eggs; beat to a froth 2 cups Wesson oil; Stir after adding 1/2 cup each time 1/2 cup sugar (I used just a little over 1/3 cup); Stir 16 ounces sour cream; Stir 1 tbsp paprika; Stir 1 tbsp reg. djon mustard; Stir 1 tbsp garlic salt (not powder); Stir 3 tbsp mustard; Stir
1* Bottom bun2* Patty3* Tomatoes4* Lettuce5* Onions6* Pickles7* ketchup8* Mustard9* Top bun10* SECRET INGREDIENT (HORSE RADISH) {on bun and with mustard & ketchup}
The simplest way is just to combine 3 tablespoons of honey with 1 tablespoon of yellow mustard.
Most of us are eating more chicken, and that can be challenging for the cook in the house. This parmesan chicken with Dijon mustard is a change from the same old shake-and-bake or sauce options. When you're after chicken with plenty of flavor, this recipe delivers.Parmesan Chicken with Dijon Mustard RecipeIngredients6 boneless skinless chicken breast halves (about 1 -1/2 pounds) 1 cup bread crumbs, dry 1/3 cup parmesan cheese, grated 1/2 tsp. minced garlic 1/2 tsp. dried marjoram 1/2 tsp. paprika 1/2 tsp. lemon pepper 1/4 tsp. salt 5 tbsp. butter, melted 3 tbsp. Dijon mustardDirectionsIn a large bag, combine bread crumbs, parmesan cheese, garlic, marjoram, paprika, lemon pepper, and salt. Shake to incorporate. In a small bowl, combine melted butter and mustard. Stir. Coat each chicken breast with the mustard mixture. Place the coated breast in the bag of bread crumbs, seal the bag and shake thoroughly. Place prepped chicken breast on an ungreased baking sheet or casserole dish that's at least 13" x 9". Repeat for the remaining chicken breasts, spacing them evenly. Bake in a preheated 375 degree Fahrenheit oven for 25 minutes or until the thickest part of the chicken reaches165 degrees Fahrenheit. (Using an instant read oven thermometer is great for determining the doneness of fowl and pork.)Recipe serves 6NotesParmesan chicken with Dijon mustard is also tasty cut into strips and served hot or cold on salad, in a pita or rolled into a tortilla. This recipe can be doubled. Prepared chicken can also be frozen for long term storage.
Tbsp is greater than tsp.
3 tbsp 1 oz = 2 tbsp 1 tbsp = 0.5 oz
That is 3 tablespoons