Our medley of Mustards

Marvellous mustards

Classic English.
It's a smooth and strong mustard but without the "burn". If you like mustard, you'll love this!

Cider & Horseradish.
Made with cider vinegar, British dry cider, horseradish and a blend of yellow and black mustard seeds this mustard has everything. You'll find it is sophisticated and deliciously layered in flavour.

Try coating cocktail sausages in a mixture of it and honey for a party hit; or revitalise cold cuts of ham with warming mustard flavours and tangy bursts of mustard seed heat.

Dijon.
A strong, smooth mustard made with finely ground mustard seeds in the Dijon area of Burgundy, France. It's great with cold meats and the perfect addition to a mature cheddar sandwich.


Apart from spreading some in a ham sandwich 
                             or spooning some on the side of your plate...


...what else can you do with Stokes mustards

 These are a few simple, tasty ideas to help you get even more value from your Stokes mustard range.

• BBQ Mustard Chicken - mix 2 x parts Stokes Original BBQ Sauce to 1 x part Dijon Mustard (adjust the balance to taste) in a food bag to marinate your chicken joints before grilling or oven roasting.
• Fired up sprouts - slice your sprouts into 3 or 4 and soften in rapeseed oil with finely chopped red onion for 2 or 3 minutes with fresh thyme leaves. Add 2 tbsp of hot chicken stock, 2 tbsp of Stokes Cider & Horseradish Mustard and a good squeeze of runny honey. Cook through and enjoy your sprouts.

• Devilled eggs - take 2 x parts Real Mayonnaise to 1 x part Classic English Mustard mixed to a paste with the egg yolks and pipe the filling back into the scooped out egg whites. Dust with paprika to finish.
•  Honey Mustard Sauce - Use 2 tbsp Stokes Real Mayonnaise, 2 tbsp Greek yogurt, 2 tbsp Stokes Dijon Mustard and 1 tbsp of honey. Combine and serve with grilled chicken or pork chops.
• Honey Mustard Dressing - for a dressing version of the sauce above, just thin it out with rapeseed oil.
• Chicken & Leek Casserole - for a tasty lift to an ordinary casserole, add 1 tbsp of Classic English Mustard to the roux before adding the stock.

Click and order: For our Mustard Range

and for our Real Mayonnaise

  

The Classic Croque Monsieur

Glam it up all you want but this is basically a posh toasted ham and cheese sandwich - but oh my, a good one is amazing. As with the key to delicious Stokes sauces - quality is all about ingredients. The better you choose, the better the end result.

Use good slices of a lovely grainy loaf for texture and flavour. The French use 'jambon blanc', but you'll get more from generous slices of English dry cured ham. And a mixture of a strong Cheddar with the oozily melting qualities of Gruyère is delicious.

It's crowning glory is the Béchamel sauce 

For the Béchamel sauce, melt 40g of butter until foaming. Remove from the heat and stir in 20g of plain flour to form a roux. 

Add 2 tsp Dijon Mustard (more can be added later to taste) and a light grating of nutmeg. Over a gentle heat, gradually stir in 425 ml of milk and cook for 3 or 4 minutes.

 

Preheat to a hot oven. Spread the bread evenly with Béchamel and place the slices (dry side down) on a parchment-lined baking sheet. Layer ham and cheese onto the sauce and top with the other slices, sauce side up. Sprinkle more cheese on the top and bake until the cheese browns and bubbles.



Pancake day, or 'Stokes Lemon Curd Day as we call it. Some tasty ideas here.


Stokes sauces, ketchups, mayonnaise, relishes and chutneys are all a question of taste. Take the taste test here. 

Recycling - don't just recycle, re-use your Stokes glassware. For some facts about recycling and 10 fun ways to re-use your glassware, click here.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150