clairecloutier
Well-Known Member
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yup, I've definitely made some recipes that called for more than 1 tbsp. of mustard. (Part of my "more-is-more" flavoring aesthetic .) usually when there's a lot of mustard, it calls for a mix of Dijon and grainy mustard. Although I agree that in a salad dressing, start with less mustard and add more to taste.