Stokes Sauces: Our Medley of Mustards

Marvellous Mustards

http://www.stokessauces.co.uk/page/sauces/traditional-condiments

Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, to create a paste or sauce ranging in colour from bright yellow to dark brown.

Three different mustards are fine enough to carry the Stokes brand. Two, we make to our own special recipes and the other is the only product we don't make ourselves so that it can carry its regional certification as Dijon Mustard,

Stokes Tasty Trio

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 with delicious layers of 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.

...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 and thyme leaves for 2 or 3 minutes.

Add 2 tbsp of hot chicken stock, 1 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.

English Mustard Sauce - Put 2 diced shallots, 150 ml of white wine, a bay leaf and 2 tsp of sugar in a pan over a medium heat. Simmer until the wine has reduced by half and the shallots have softened.

Stir in 2 tbsp of Stokes Classic English Mustard and 1 tbsp of our Cider & Horseradish Mustard with 200 ml of crème fraîche. Serve warm or cold with grilled chicken or pork.

Mustard Crusted Potatoes - Boil halved
new potatoes potatoes for 7 minutes and drain.

Tip them into a large bowl with a finely sliced red onion, 3 tbsp of grainy Cider & Horseradish Mustard and a good glug of olive oil. Toss well to coat and transfer to a roasting tin.

Roast for 30-35 minutes in a medium high oven until the mustard forms a golden crust. Toss gently in the tin and serve with your Sunday roast for a tangy change.

Chicken & Leek Casserole - for a tasty lift to an ordinary casserole, add 2 tbsp of Classic English Mustard to the roux before adding milk and stock.

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.

Marvellous Mustards