> wrote in message
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I just printed off a recipe for Sweet & Sour Chicken Wings from another
cooking group and it calls for GRAINY mustard. I have never seen that in any
recipe before, so I have to wonder what kind of mustard would be considered
grainy?

For prepared mustard, I've always go French's on hand, which is very creamy,
and also Dijon Grey Poupon, and wouldn't consider that to be grainy either,
so this is a puzzler. I can't see that it would make a difference in the
flavor of any recipe, whether it was grainy, or smooth?



It's just mustard that has not been ground into a fine paste. You can find
it at any market. Coarse mustard is used in dishes where you want the
texture to be part of the presentation. Otherwise it tastes the same. For
example I like to serve roasted pork loins on a mustard sauce bed. I always
use coarse for this because it looks nice.