Discuss Cooking - Cooking Forums - Ceviche, Cebiche, Seviche

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taxlady

04-04-2011 06:46 PM

Quote:

Originally Posted by Bolas De Fraile (Post 986149)

Good morning Tax, first off how do you make your mustard and dill sauce for the Grav?
2nd I was on a cruise ship in Miami and the bowls of peanuts on the bars were tested, 75 different strains of urine, 13 different strains of faeces:ohmy:

I have never made the mustard sauce. I have never liked the ones that go with gravad laks, because they were all too sweet. :yuk:

This time I will probably try this one: Mustard Sauce. I have looked at so many mustard sauce for gravad lax recipes that I was going cross-eyed. Many of them had 200 grams of brown sugar! :wacko:

CWS4322

04-04-2011 07:01 PM

Quote:

Originally Posted by taxlady (Post 986787)

I'm tempted to use maple syrup the next time I make the mustard sauce...did you look at the recipe I posted? That is from a Norwegian friend...it isn't terribly sweet...

taxlady

04-04-2011 07:42 PM

Quote:

Originally Posted by CWS4322 (Post 986793)

I'm tempted to use maple syrup the next time I make the mustard sauce...did you look at the recipe I posted? That is from a Norwegian friend...it isn't terribly sweet...

I just had a look at it. 2-3 T sugar (I assume you mean tablespoons, since it is an uppercase T) sounds far too sweet for me. I really don't like sweet with savoury (with a few exceptions and even then, not very often). As a kid, I wouldn't eat fried onions, because they were too sweet. :lol:

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