Mustard for gravlax from The Food of Campanile: Recipes from the Famed Los Angeles Restaurant (page 209) by Mark Peel and Nancy Silverton

  • dill
  • Dijon mustard
  • dry mustard
  • dark brown sugar
  • EYB Comments

    Recommends preparing a day in advance.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gravlax

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recommends preparing a day in advance.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.