Too much vinegar spoilt the flavour and the textur
Too much vinegar spoilt the flavour and the texture.
The recipe changed! It is no longer good!
The recipe changed! It was the best wholegrain mustard and my go to! Now, it has a gloopy stretchy consistency with a sweet not so good taste! I no longer recommend it!
Excellent product. We use with sausages especially. We also use in very small quantities, half a tsp, to give a lift to pasta dishes etc. Make sure that you keep it in the fridge, as it can go gungy round the top!
Used to be great, but recipe must have changed
Has the recipe changed? This used to be chock full of mustard seeds and had a really tasty flavour; now it seems to be this weird gloopy consistency with nowhere near as many mustard seeds. You have to kind of stir it. While it doesn't taste bad, it was hard to actually get a great deal of flavour out of it. I can see the jar going in the bin to be quite honest - I'll move to a name brand for this from now on.
A slimy appearance and texture. Once on a sandwich and out of sight, the taste wasn't too bad
We use wholegrain mustard to make our own salad dr
We use wholegrain mustard to make our own salad dressing. You can use it as a base to emulsify the olive oil, adding the oil drop by drop as you whisk. Then you add about half as much wine vinegar, a twist of black pepper and a sliver of garlic.
Why is sugar in mustard?
Why sugar in everything tesco? I don't want sugar in my mustard.
vinegar to over powering
It is what it says!
It's mustard and it is wholegrain. Not really sure what I can say. Perfect to pop a spoonful in cheese sauce and cheese scones to give them a lift