Stokes Sauces: Stylishly Mustard

Wednesday, 10 July 2019

Stylishly Mustard

Some though,
just don't cut the mustard

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

Unless you know otherwise, there's no proven origin for the phrase to 'cut the mustard'.

In fact, the phrase (if heard at all these days) is more often in its negative ... he just 'couldn't cut the mustard'.

An unproven suggested origin is that it refers to the ability - or not - of farm labourers to cut the coarse, stringy stems of the mustard plant from which the seeds - whole, ground, bruised or cracked - are used to make this, the most widely recognised condiment ... mustard.

Whether used simply as a condiment on the side of the plate; blended with other sauces, such as mayonnaise and honey; or used as an ingredient to enhance a white or cheese sauce...

...Mustard is the 'must have' of all condiments

You can order you 'must haves' - here

http://www.stokessauces.co.uk/product/special-sauces/mustard-and-dill-sauce

Honey & Mustard Mayonnaise

This combination of ingredients is very special. It creates a deliciously sweet and spicy real mayonnaise made with wholegrain and Dijon mustards, honey and British free range whole eggs. For something really different try it on baked potato skins or in a bacon sandwich for a luxurious treat.

Mustard & Dill Sauce

If you haven't tried this, you've missed a real treat. It is a traditional gravadlax, a spooning sauce with a gentle mustard tang and strong dill flavour for the perfect addition to smoked salmon.

Fold a couple of teaspoons into a salmon fishcake mixture for added 'wow'. Stirred into a white sauce and poured over grilled or baked fish, it adds a whole new meaning to 'yummy'.

http://www.stokessauces.co.uk/product/traditional-condiments/cider-and-horseradish-wholegrain-mustard

Classic English

This is our own special take on an old English classic. Our recipe and amazing ingredients create a smooth and strong mustard but without the 'burn' you get with some that forget mustard is there to add complimentary flavour to the meat. If you like mustard we're pretty sure you'll love this!

Cider & Horseradish Wholegrain

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 texture and 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. To be good enough to carry the Stokes badge of taste and quality, we have chosen a truly wonderful Dijon Mustard to add to our collection. It's great with cold meats and the perfect addition to a mature Cheddar cheese sandwich.

Mustard - the 'must have' of condiments

You can order you 'must haves' - here

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