Cutting the Mustard

"What say you 
to a piece of beef and mustard"

William Shakespeare

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

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...

For some amazing recipes using Mustard as an ingredient - CLICK HERE.

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

You can order you 'must haves' - here

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. Or whisk it with olive oil and honey for a tasty dressing.

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'.

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 complement the flavours of 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 wholegrain 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.

Some just don't cut the mustard.

Stokes slices it - deliciously.

Mustard - the 'must have' of condiments

You can order you 'must haves' - HERE

More foodie thoughts for the week:





Must - 
we push the boundaries of 'tasty' this week with rich mustard sauces, gravies and dressings - here.








Sauce - 
'Saucy Italiano' is a whirlwind tour of some classic tomato and seriously cheesy sauces for spaghetti and lasagne - here.







Red - 
'Do you want red, white or brown with that love'. Learn more about burgers in a world without Stokes - here.

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

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150