They found themselves in front of the shelves, at first unbelievably, and then looking at each other with their eyes. Finally she tries: ” What is happening ? ” The two clients of Monoprix de la Fourche, in Paris, are planted in front of a completely empty ward, that of mustard.
So it was true, for several days now, the media (including Obs) have been echoing a future and sustained mustard shortage. And the fear of shortage leading to storage, the shelves are empty. Husband murmurs, “And how are we going to eat salads this summer?” ». Upset, he grabs a jar Savora. The young woman notices an old jar of mustard, with seeds. In the absence of nature’s version, he will do with it.
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Why mustard has become inaccessible
This is how we do it. Fortunately, the good old mustard vinegrette, if it is not gone, is no longer, thanks to the globalization of gastronomy, the only spice for food: there are alternatives!
If you are not thinking for a second to deviate from the recipe of potatoes in salad, with wine vinegar or Jerez, sunflower oil, onions, chickpeas … and lots of mustard, know that there are acceptable fact alternatives, provided we show a little imagination . We asked Emilie Franzo, chef and stylist of the kitchen, author of the latest “Gourmet salad” (Marabout Publications) to save us the day by revealing some recipes that will delight your summer salads.
To finish with balsamic vinegar
Here are some ideas for salad dressing without mustard, but still delicious. These new ingredients are easily found, including in French supermarkets. Good to know: all these preparations should be emulsified in a bowl, using a whip
Lemon
Half a lemon juice, half a clove of crushed garlic, 5 tablespoons of olive oil, salt and pepper.
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This sauce will accompany, for example, salad with baby spinach, strawberries, red onions, peas and slices.
Parmesan cheese
5 tablespoons olive oil, 1 tablespoon cider vinegar, half agcrushed garlic ousse, 3 tablespoons minced parmesan, pepper.
A sauce that will go perfectly with a salad with small turnips, panko (bread crumbs), parmesan and parsley
Miso
1 tablespoon miso paste, 2 tablespoons olive oil, 2 tablespoons water, 1 tablespoon rice vinegar, half a clove of crushed garlic, salt and pepper.
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A good idea to enjoy a salad with potatoes, snow peas, beans and spinach leaves
Tahini
Half a lemon juice, 2 tablespoons tahini (sesame paste), 50 ml water, a clove of crushed garlic, salt.
A whipped cream that will coat a salad with chickpeas, red cabbage and squash.
Thai sauce
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A clove of garlic, a green pepper, the juice of two limes, a tablespoon of nuoc-mâm, a tablespoon of cane sugar. The right sauce for Thai beef salad
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You will find all the salad recipes mentioned here in Emilie Franzo’s new book, “Gourmet salad” (Marabout Editions, € 16.90):
