On Tue, 11 Sep 2007 18:28:59 -0600, Arri London >
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
>
>Go ahead and use the dijon-type mustard. Coarse-grain mustards don't
>seem quite as sharp as dijon-type so check the flavour before adding the
>entire 3 tbs. There are so many variations on remoulade anyway and
>'Cajun' remoulade is different anyhow LOL.

i was thinking this too. coarse-grain doesn't seem as sharp or 'hot'
as dijon. but you'd get some additional other flavors.

your pal,
blake