They found themselves in front of the shelving, incredulous at first, then looking for each other with their eyes. Finally she tries: ” What is happening ? » The two customers of the Monoprix de la Fourche, in Paris, are planted in front of a completely empty department, that of mustard.
So it was true, for a few days now, the media (including the Obs) have been echoing an upcoming and lasting shortage of mustard. And the fear of lack leading to storage, the shelves are empty. The man grumbles, “And how are we going to eat salads this summer? ». Annoyed, he grabs a jar of Savora. The young woman notices a jar of old-fashioned mustard, with seeds. In the absence of the nature version, it will do with it.
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Why mustard has become unobtainable
So we manage. Luckily, the good old mustard vinaigrette, if it has not disappeared, is no longer, thanks to the globalization of gastronomy, the only seasoning for foodies: alternatives exist!
If you are not thinking for a second of deviating from the recipe for potatoes in salad, with wine vinegar or Jerez, sunflower oil, shallots, chives… and lots of mustard, know that there are alternatives acceptable fact, provided that we show some imagination. We asked Emilie Franzo, cook and culinary stylist, author of a recent “Gourmet salads” (Marabout editions) to save us the day by revealing some recipes that will spice up your summer salads.
To finish with balsamic vinegar
Here are some ideas for salad dressings without mustard, but still delicious. These new ingredients are easy to find, including in French supermarkets. Good to know: all these preparations are to be emulsified in a bowl, using a whisk
Lemon
The juice of half a lemon, half a pressed garlic clove, 5 tablespoons of olive oil, salt and pepper.
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This sauce will accompany, for example, the salad of baby spinach, strawberries, red onions, peas and feta
Parmesan cheese
5 tablespoons of olive oil, 1 tablespoon of cider vinegar, half agpressed garlic ousse, 3 tablespoons of grated parmesan, pepper.
A sauce that will go perfectly with a salad of small turnips, panko (breadcrumbs), parmesan and parsley
Miso
1 tablespoon of miso paste, 2 tablespoons of olive oil, 2 tablespoons of water, 1 tablespoon of rice vinegar, half a pressed garlic clove, salt and pepper.
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A good idea to spice up a salad of potatoes, snow peas, broad beans and spinach leaves
Tahini
The juice of half a lemon, 2 tablespoons of tahini (sesame paste), 50 ml of water, a pressed clove of garlic, salt.
A creamy cream that will coat a salad of chickpeas, red cabbage and pumpkin.
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 salads” (Marabout editions, €16.90):
