Dijon Mustard

[CommanderSouth]

Would you think it violated the word of wisdom given it has white wine?

I am torn between.

1: It has white wine in it

2: It's nothing like a drink, and I, in fact, have no intent to drink it...

3: It really isn't wine in it's native form...

Opinions?

[skippy740]

In my opinion: No. Most restaurants cook with wine (red wine in marinara sauce for example) and I don't worry about it either.

[MorningStar]

Vanilla extract has alcohol in it too.

[Vort]

Dijon mustard: Yuuuuuuummmmmmmmmmmmm...................

[Dravin]

What's fun is that yeast risen bread has alcohol in it, a study back during prohibition found it ranged from 0.04% to 1.9% (source: The Alcohol Content of Bread ). I wonder if there is a newer study.

Yes, I realize this comment is tangential but the thread made me think of it.

[pam]

This should be the rule of thumb for everyone. :)

[Palerider]

or go to the other side of the street and don't use mustard at all....not a mustard fan here.....

[MorningStar]

I'm going to get wasted on some raw cookie dough.

[Guest]

Did the OP change his name at some point? i remember the picture but not the name.

[CommanderSouth]

Nope, I've always had this name...

And thanks for the info everyone.

[RipplecutBuddha]

This should be the rule of thumb for everyone. :)

but does it have to be grey? I dunno if I could manage that....

[Wingnut]

Vanilla extract has alcohol in it too.

Vanilla extract pretty much is alcohol.

[applepansy]

Vanilla extract pretty much is alcohol.

As are all other flavorings. Banana, etc.

[Vort]

Vanilla extract pretty much is alcohol.

Not surprising, considering that's how the vanilla is extracted from the beans. You can make your own vanilla extract by soaking vanilla beans in vodka. If you use a lot of vanilla extract, it's a cheaper alternative to store-bought extract, and if you get good at it, it probably tastes better.

[Wingnut]

Not surprising, considering that's how the vanilla is extracted from the beans. You can make your own vanilla extract by soaking vanilla beans in vodka. If you use a lot of vanilla extract, it's a cheaper alternative to store-bought extract, and if you get good at it, it probably tastes better.

I know -- I've been wanting to make my own, actually. A few years ago, my mom brought me a large bottle of Mexican vanilla that she bought while vacationing in Cancun. Once I finished that, I went back to store-bought, and it pains me to use it now. So I want to buy some Mexican vanilla beans, and take the two months to make my own, using vodka or bourbon, but I just don't know what kind to get, and haven't put any effort into researching it yet. This is where I first read about it.

[annewandering]

Given a choice why would you pick something with wine or bourbon or rum or whatever in it? Flavorings cant be made without the distilling liquid which is alcohol, that I know of, but good mustard can be. Even brown if you look for it.