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"Excuse me, sir, do you have any cheap yellow mustard?"

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Joined: Dec 11, 2005


Posted to Thread #18117 at 4:33 am on Apr 24, 2010

Hankering for an appy tonight without major carbs and fat, I decided to fry-up a Al Fresco Buffalo Chicken sausage to slice-up to dip with a toothpick in my Hidden Valley Ranch Low Fat salad dressing only to find it expired recently. Hrrr-rmmmmph!!

I decided to do an experiment by combining 1:1 (TBS) Bookbinder’s Creamy Horseradish Sauce (yes, Bookbinder’s restaurants of Philly fame) and French’s yellow mustard. After taste test, it was a bit too hot. Hmmm, need to tame it a bit. I had leftover Daisy brand sour cream from my recent coleslaw recipe so I added a half TBS of same and voilà! – I think I’ve deconstructed Dijon mustard tonight!!

This has great potential because you can adjust for your own “heat.”

Uh, did I mention I used a bit of sour cream? LOL!

P.S. Where is everybody these days??

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