Get great recipe ideas by creating your flavour profile.
The ground flour of the perennial, yellow mustard seed Brassica hirta Moench. A hot, sharp taste; one of the few spices that is grown in Canada.
Club House Mustard complements corned beef, pork, veal, fish, vegetables, baked beans, cheese, sauces, pickles and relish. To make hot mustard, mix 1/4 cup (50 mL) ground mustard with 2 tbsp (30 mL) cold water until well blended. Use in French dressing, mayonnaise, BBQ sauces, Italian dressing or ham glaze.
35 g, 1900 g, 450 g