• Mix with sauces for that extra zing.
• Makes a lovely crunchy topping when mixed with breadcrumbs.
• Combine with butter to make a butterpat for meat & fish.
• Cream with mashed potatoes and potato salads.
• Thicken by adding water then blitzing with a stick blender or mix with mayonnaise.
• Mix seed mustards with grated cheese to grill on toast or on water crackers.
Sids Wine and Pepper Mustard is a wee bit fancy, and has a whole lot more kick to it than the Fenugreek mustard. I guess the combo of the pepper and mustard heat, with the wine in the vinegar as well as extra wine make for a full flavour mustard! the colour of the spread is creamier than the others in the range as well.
I used this in several ways as part of my cooking this week. Firstly I baked some chicken drumsticks for dinner one night. I usually do a honey mustard store-bought sauce, but this time I decided to make my own. I chopped up an onion and added some cream, wine and pepper mustard as well as some garlic sauce. Then I simmered the sauce until it reduced down. The colour and smell was great.
I poured the sauce onto the chicken for my husband and I. I got my child to try the sauce but it was a bit too flavourful for her. I enjoyed it very much and my husband was impressed with the effort I had put in. It made our dinner really fancy.
The next thing I tried with this one was to mix it into my grated cheese this evening. I then topped my macaroni cheese dinner with the mustard/cheese mixture. I grilled this and it made for a delicious grilled cheese topping to our pasta. My husband was delighted. It was the first time in years I have seen him eat that meal without adding loads of pepper. The intense flavour of this one meant it really stood out for me. I think it was my favourite, though the Fenugreek came a very close second.
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