A museum that’s planned around what’s touted as the last stone-ground mustard mill in the nation received a major donation. Tessa Chaffey Ftorek, president of the museum board. Karen and Kevin Raye, who came up with the idea for stone ground mustard working museum, said the property will eventually be sold to provide funds for the museum.
The Hutchins family owned Dead River Company for 114 years, until May 2021. The mustard mill was built in 1903 to supply sardine canneries, which have since closed. But the company continues to produce a variety of mustard products. A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart.
Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact.
Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving. Remove the garlic clove before storing. About UsNYT Cooking is a subscription service of The New York Times. Don’t have ground mustard powder, or realized you’re all out while you’re making a recipe? Here’s the best substitute for dry mustard.
Don’t have ground mustard powder, or realized you’re all out while you’re making a recipe? Here’s the best substitute for dry mustard. The best substitute for dry mustard is prepared Dijon mustard! This substitution works for most types of recipes. However, if you’re making a dry rub or spice blend, go to Option 3.