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ViLco

Il 19/10/2013 21:43, ha scritto:
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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?
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> 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?

Here they sell grainy mustard under the name "Moutarde A L'ancienne", by
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