The Mustard Menu: Soup and Salad


Michael said this soup was “disgusting” and although I actually thought it tasted pretty good, I would definitely not add it to my repertoire so I’m abridging this entry:

The soup was a mix of:

  • 2 dark beers
  • 4 TB olive oil + 4 TB rye flour, cooked together
  • 3 cups cheddar (shredded)
  • 1/2 cup Handlmaier’s Hausmachersenf Bavarian sweet mustard
  • 1 TB mustard powder
  • 1 TB mustard seeds
  • 1 stick of unsalted butter
  • 1 cup cream
  • salt and pepper


The salad was mizuna, a beautiful purple and green spiky lettuce which is a type of mustard green (Japanese mustard or spider mustard green).

I topped it with:

Cooked together and then cooled:

  • 1/2 cup mustard seeds
  • 1/2 cup buckwheat honey
  • 1 cup white wine vinegar
  • 1/4 cup apple cider vinegar
  • salt and pepper

And then added a bit of olive oil and tossed it over the greens. This was really nice.


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