"Jack Schidt®" > wrote in message
. com...
>
> "Kalle Helenius" > wrote in
message
> .. .
> > Does anyone have a workable Mexican mustard recipe? By
workable
> > i mean with ingredients you can get from this side of the
> > globe...
> >
> > TIA.
> >
>
> How is Mexican mustard different from others?

That's the 10 grand question. Most countries do have differences
in their preferred mustards, and as Mexicans seem to do most
things themselves, i figured they might have one. For example,
the French have their Dijon, and most of their mustards are
based on that base, while the English have a more vinegary
mustard, similar to the US style, but hotter, with more mustard
seeds/powder, while Italian mustard is sweeter and more oily,
and Scandinavian mustard is the brown type (dunno how to
quantify that).

I presume you mean 'prepared
> mustard' that comes in a jar.

Nope, i mean the kind you make yourself. Which is much better
tasting (usually) with about a ton less preservatives and salt.

--
Kalle