Two-thirds of French sunflower imports come from Ukraine… Hence the shortage of sunflower oil that consumers have been experiencing since March. Same empty shelves for mustard, the price of which has increased by 9% over one year, according to a study by the specialized institute IRI.
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Good news ! It is (almost) always possible to substitute oil or mustard. Let’s start with sunflower oil, which can be replaced by rapeseed oil, which has a neutral taste and is very reasonably priced. But beware: its richness in omega 3, 6 and 9, which is good for your health, makes it fragile in the heat. It must therefore be reserved for seasoning, mayonnaise, cake batters or soft cooking. Still for seasonings, you can also opt for sesame, linseed, or even walnut or hazelnut oils, which are more expensive. Without forgetting olive oil, if you appreciate its generally quite pronounced taste.
For high temperature cooking such as frying, experts recommend refined oils that are more heat resistant. A very good candidate is peanut oil, which withstands a temperature of 225°C. If you are allergic to peanuts, refined grapeseed oil can help.
Our taste buds can be satisfied with horseradish, for example, to replace mustard. This plant from the Brassicaceae family, like mustard and radish, has a pungent, peppery flavor that produces the same overall effect as mustard. On the shelves, you can find prepared horseradish, that is to say grated horseradish root mixed with vinegar and salt, as well as horseradish sauce.
Another solution: wasabi, which is sold in a tube or powder. It is generally not a very natural product. At least the one that is manufactured for the European market: it is horseradish mixed with food coloring, thickeners, acidifiers and other additives. Sometimes manufacturers add mustard or a small amount of real wasabi, grated or powdered.