Dijon extra forte it is then...
Yup - I trawled a bit after reading Grumpy's comment - he's right, t'is no more
Aha! but i did hear a rumour that they were considering renewing production after an outcry about said cessation of production. I personally cannot abide the other - ready prepared -rubbish. So its fingers crossed then
Try the coop at Bhf St Johab. They had Colemans (paste, not powder - though I guess that's OK if you're considering Dijon) last time I was there.
I'd be surprised if Globus didn't have it.
I recently bought some at the Coop in Leman Centre - it's one of the Supermarket size stores.
Good luck
Nats
Thanks guys - not a life or death situation, will have a gander in the Coop on the way home.
Oh, and if you're looking int' Coop, it wasn't with the rest of the mustards. There was an end of aisle thing with the remnants of their British products display.
Heres another great recipe
1/2 cup colemans Mustard Powder
1/2 cup white vinegar
mix in a bowl and set on counter overnight.
next day, add:
1/2 cup granulated sugar
1 egg yolk
put above mixture in a small saucepan and cook gently until thickened. (I always tend to add a pinch more of the dry mustard than the 1/2 cup -- just because I like it extra hot).
I've been trying to get my head round this, and work out exactly what you'd do with it.
Is it some kind of hot, sweet and sour sauce or dressing?
To make mustard from Coleman's powder, you (one) can add some vinegar (with the water), to slightly reduce the heat (heading towards French mustard).
Honey (sugar alternative) and mustard is the base to a sauce or dressing.
Egg yolk (uncooked) and vinegar, when mixed with oil and condiments, ends up as mayo.
And, half a cup of mustard powder must be nearly the whole pot, gone.
In the end it comes out to be a sweet/spicy mustard. My wife eats it with everything she can put it on, but i prefer to eat it with meat. We actually made it with lamb once, heres the recipe for the lamb ( http://allrecipes.com/Recipe/Roasted...mb/Detail.aspx ) and came out amazing.
Tip for the mustard: Be sure not to cook it too high or too long, it looks quite thin when its heated up in the pot but once it settles it thickens up quite a bit.
I've seen it at Globus (Luzern) and Jelmoli (Zürich).
Never thought about searching for recipes, I just use for macaroni and cheese.