German cuisine its particularly spicy mustard, which is used both as a table condiment and in local dishes such as "Senfrostbraten" (pot roast with mustard). In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with the Bavarian speciality "Weißwurst". German mustard is usually considerably less acidic than American varieties. Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream ("Sahnemeerrettich"), or combined with mustard. In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used. Its use
Cooking weights and measures world, which has a 15 mL metric tablespoon. In Europe, older recipes frequently refer to "pounds" (e.g. "Pfund" in German, "pond" in Dutch, "livre" in French). In each case, the unit refers to 500 g, about 10% more than an avoirdupois pound (454 g). Dutch recipes may also use the "ons", which is 100 g. With the advent of accurate electronic scales it has become more common to weigh liquids for use in recipes, avoiding the need for accurate volumetric utensils. The most common liquids used in cooking are water and milk, milk weighing approximately the same as water in