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.
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Well played. You deserve a cookie.
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