I will have that
thank you

how much would you douse your steak with?
( Vipros. clever got me this far, then tricky got me in, Tue 24 Aug 2010, 15:49, 1 reply, 16 years ago)

Have a small bowl of it on the table
and just spoon a little on the bit you're about to eat.
( Monty Boyce, My cheese game is strong, Tue 24 Aug 2010, 15:59, Reply)

do you tend to make a batch and keep it in the fridge or something?
I imagine it lasts a while

is it really better than a nice mustard?
( Vipros. clever got me this far, then tricky got me in, Tue 24 Aug 2010, 16:02, Reply)

Yup, keeps in a jar for months.
As a steak accompaniment I genuinely believe it does pip mustard at the post because it has the sharpness and heat of mustard, but with the addition of herby magic.
( Monty Boyce, My cheese game is strong, Tue 24 Aug 2010, 16:18, Reply)

I look forward to trying it
can you recommend it with any other sort of meat?

A lamp chop for example?
( Vipros. clever got me this far, then tricky got me in, Tue 24 Aug 2010, 16:23, Reply)

Haven't tried it
but to be honest it'd be nice on toast.

It would be superb with sausages.
( Monty Boyce, My cheese game is strong, Tue 24 Aug 2010, 16:40, Reply)

most things are
gravy on toast for example
( Vipros. clever got me this far, then tricky got me in, Tue 24 Aug 2010, 16:41, Reply)