Mustard?

Bennie-Mac · 14 Dec 2012 at 22:39

When someone says mustard, what type do you think of?

The reason I ask is that I just made macaroni and cheese which I saw on one of the latest episodes of Masterchef Allstars. There is a part where its calls for mustard, garlic and paprika to be mixed together and then into the pasta and cheese for added flavour. I'll admit I know very little about mustard, so I just grabbed some Dijon mustard, the resulting dish was ruined by a very significant mustard taste throughout. The quantities were 100% correct so im assuming it was the type of mustard used. Can anyone educate me?

Bennie-Mac · 14 Dec 2012 at 22:52

I thought English mustard was considered very strong though? But bringing out the cheese notes sounds right as the Dijon effectively killed the cheesyness, the sauce was brilliant before the mustard etc was added.

Thanks though, I'll have to try it again.

Bennie-Mac · 14 Dec 2012 at 23:21

Mitzy said:
I think no thank you.

Great stuff.

Glaucus said:
It is strong but you use a small amount, if the recipe is cheese based its 90% English and 6% Dijon.

Excellent, much appreciated matey.

Bennie-Mac · 17 Dec 2012 at 01:13

^First of all, I didn't realise the masterchef website existed

I recorded the episode and wrote it down from what the chef said while making it, I still have it written down and the quantities are the same as the website recipe, but it actually mentions Dijon mustard which solves the mustard problem.

However on the show the chef said paprika, but now reading the actual recipe it states sweet smoked paprika which im guessing is where the problem occurred as the sweet smokey flavour would tone down the mustard more...