'Burning Must' a wonderful, delicious ingredient
Here’s a ‘Pointless’ fact – the word ‘mustard’ comes from the Latin mustum ardens literally meaning ‘burning must‘, burning referring to the heat with ‘must’ being the unfermented grape juice used in ancient times to form the paste.
From the Romans to Gauloise Monestries of medieval France and the 2020 visionaries of Stokes in Rendlesham, the mustards in our delicious range are best sellers for all sorts of reasons.
Whether used simply as a condiment on the side of the plate; blended with other sauces, such as mayonnaise and honey; or used as an ingredient to enhance a white or cheese sauces, mustard is the ‘must have’ of all condiments.
…Mustard is the ‘must have’ of all condiments
This combination of ingredients is very special. It creates a deliciously sweet and spicy real mayonnaise made with wholegrain and Dijon mustards, honey and British free range whole eggs.
For something really different try it on baked potato skins or in a bacon sandwich for a luxurious treat. Or whisk it with olive oil and honey for a tasty dressing.
If you haven’t tried this, you’ve missed a real treat. It is a traditional gravadlax, a spooning sauce with a gentle mustard tang and strong dill flavour for the perfect addition to smoked salmon.
Fold a couple of teaspoons into a salmon fishcake mixture for added ‘wow’. Stirred into a white sauce and poured over grilled or baked fish, it adds a whole new meaning to ‘yummy’.
This is our own special take on an old English classic. Our recipe and amazing ingredients create a smooth and strong mustard but without the ‘burn’ you get with some that forget mustard is there to complement the flavours of the meat. If you like mustard we’re pretty sure you’ll love this!
Chicken with Mustard Sauce
Soften 2 finely diced shallots for 5 minutes then add 2 grated cloves of garlic and a chicken breast each, cooking and turning for 6 or 7 minutes until browned all over.
Pour in 100ml of white wine, the juice of 1 lemon and 500ml of chicken stock. Bring this to the boil then turn the heat down to simmer for 10 minutes or so (until the chicken is cooked through).
Remove the meat, setting it aside to keep warm. Vigorously boil to reduce the liquid, stirring in 3 or 4 tsp of Stokes Classic English Mustard. After 5 minutes, slow it down to a simmer, whisk in 250ml of double cream, reducing further until the sauce thickens. Slice the moist chicken onto plates with a good coating of mustardy gravy – it’s truly tasty
Made with cider vinegar, British dry cider, horseradish and a blend of yellow and black mustard seeds this wholegrain mustard has everything. You’ll find it is sophisticated, with delicious layers of texture and flavour.
For a beautiful dressing, simply whisk Stokes Cider & Horseradish Mustard with olive oil and a squeeze of lemon (or orange) juice to dress this salad of sweet pears, smooth Camembert-style Tunworth Cheese and bitter chicory.
Try coating cocktail sausages in a mixture of it and honey for a party hit; or revitalise cold cuts of ham with warming mustard flavours and tangy bursts of mustard seed heat.
A strong, smooth mustard made with finely ground mustard seeds in the Dijon area of Burgundy, France. To be good enough to carry the Stokes badge of taste and quality, we have chosen a truly wonderful Dijon Mustard to add to our collection.
It’s great with cold meats and the perfect addition to a mature Cheddar cheese sandwich.
Shop for the products!
Find the products mentioned in the blog here: www.stokessauces.co.uk/shop