blake murphy wrote:
>
> 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

<snip recipe>
> >
> >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

True enough! Back when I cared about such things, home-made coarse-grain
mustard was always in the fridge. There is also a good French brand from
Pommery (made in Meaux). Used to be packed in a nice ceramic crock.
Don't know if they still do that.