a recipe for balsamic-glazed salmon fillets calls for 4 teaspns of Dijon mustard. I only have spicy brwn, beer mustard & yellow. Can I substitute?
hardlikearmour is a trusted home cook.
Yes. I'd go with the beer mustard.
pierino is a trusted source on General Cooking and Tough Love.
Use what you have and vaya con Dios.
Merrill is a co-founder of Food52.
I might even use a mix of the spicy brown and the beer.
I use spicy brown or country for almost everything.
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)