"sueb" > wrote in message
ups.com...
> On Sep 11, 8:48 am, Sky > wrote:
>> Dee Dee wrote:
>>
>> > I have a recipe that I want to make this afternoon.
>> > Celeriac Remoulade
>> >http://uktv.co.uk/food/recipe/aid/511658
>>
>> > It calls for 3 Tablespoons of coarse grain mustard. I have none, but I
>> > have
>> > all the rest of the ingredients.
>>
>> > I do have dijon. Would you go ahead and make it with the dijon? The
>> > same
>> > amount of dijon?
>> > My celeriac won't last until I go to the grocery store. (I go once a
>> > week -
>> > per the survey :-) )
>>
>> > a.. 500g celeriac
>> > b.. 1 red onion, thinly sliced
>> > c.. 250ml thick mayonnaise
>> > d.. 3 tbsp coarse grain mustard
>> > e.. 1 lemon, grated zest and juice of
>> > f.. a dash of Worcestershire sauce
>> > g.. 2 tbsp chopped parsley
>> > h.. freshly ground salt and black pepper
>> > Thanks so much.
>> > Dee Dee
>>
>> If there ever was a situation for the "Ultimate Kitchen Rule," then this
>> is it <vbg>. I don't see any reason why dijon couldn't be substituted,
>> or any other kind of mustard (think bright yellow) for that matter.
>>
>> Sky
>>
>> P.S. I'd add poppy seeds to the above recipe regardless what kind of
>> mustard was used

> Just use whatever mustard you have and add some crushed mustard seed
> if you've got that.
>
> Susan B.

Great, I've got both poppy seeds and mustard seeds -- over the top?!!
Thanks so very much.
Getting busy,
Dee Dee
>