0:04
Important, a little lesson here.
0:06
This is Coleman's Mustard.
0:08
And I said that I want to use Coleman's instead
0:12
of Dijon, because this does not have any vinegar.
0:14
This is just plain old dry mustard.
0:16
The good thing about this, what dry mustard does, this is important,
0:20
is dry mustard helps oil and vinegar, oil and acid.
0:25
In this case, the vinegar acid is the lemon juice.
0:29
And what this does is it helps it emulsify.
0:37
So we are going to put a piece of teaspoon,
0:41
which is just enough to let it emulsify.
0:47
And that, we are going to add some black pepper,
0:59
just until you think you are going to like it.
1:02
And now we are going to add the cheese.
1:11
And put the top back on.
1:15
Okay, now we are going to go like this.
1:33
Just notice how it is a little thick.
1:36
And that is a good thing.
1:37
That means that the mustard did its job.
