When you hear mustard, you probably think of a squeeze of bright yellow on top of your hot dog at the ballpark. It is, at the same time, one of the most common and exotic condiments you may have in your fridge. Mustard has been used in the cuisines of cultures around the world since
ancient times, but it was the Romans who mixed it with a base form of
vinegar to create the first 'prepared' mustard. At its most basic, mustard is made from the seeds of the mustard plant that have been ground and mixed with vinegar and other spices; it can be subtle or bring tears to your eyes. Classic yellow mustard is made from a very fine ground of seeds, while Dijon and other coarse ground mustards have more of the whole seeds in them. You can, of course, buy mustard prepared, or in the seed or powder form.
I guess I am a little obsessed with mustard; it's my favorite condiment and always has been. Even as a child, I preferred it's spicy flavor with my sandwiches. Mayonnaise (or Miracle Whip, as was served in our house) was great in chicken salad and ketchup was a must for fries, but if it was a burger or sandwich, I wanted mustard. But don't relegate mustard to just your lunch, it has many other fantastic uses in the kitchen, bringing its bright, piquant flavor to an array of dishes.
1. First of all, let's talk
vinaigrette. A tablespoon of mustard added at the beginning of your preparation helps to bind and emulsify the dressing, plus adds tangy flavor. I prefer to use a whole grain mustard for vinaigrettes, and my go-to is actually a hot and spicy variety from
Woeber's:
They have been making mustards for over 100 years and sell a variety of styles and flavors. I am always looking at different mustards at the store and just found another from them, Mister Mustard, which is smooth and hot, plus has a super cute label.
2.
Sauces. A
mustard dill sauces is a classic for fish, but could be used to lift any protein from the simple to the superb. And mustard is often the hidden star of many barbecue sauces. I would say that mustard is the secret ingredient in
Mildred's Bakes Beans (plus loads of garlic) that keep them from being simpering and sweet--and it's the recipe I'm
always asked for.
3.
With potatoes. Yes, everyone loves a creamy potato salad, but I bet you can talk people into loving a
mustardy potato salad! Just say, "it's potato salad" and let them figure out why it's so delicious on their own.
4. A dipping sauce. Sure, any mustard is great for dipping your corn dog in, but this mustard sauce will be delicious with just about anything from nuggets to meatballs, fried tofu to sweet potato fries. I've served it at more than one party...
Recipe: Apricot Dipping Sauce
1/2 cup apricot preserves
1 tbsp. water
2 tsp. lime juice
1 tsp. Dijon or coarse-ground mustard
1/4 tsp. minced fresh ginger
Puree all ingredients in a blender until smooth. Simply and delicious.
5. When I say, 'bloody,' you say?
Mary! The
Cajun Bloody Mary is just one in a long list of drink recipes at Saveur, but it delicious and again mustard is the supporting actress that makes it so successful.
6.
Mustard caviar. What?! It's not really caviar, but in
this recipe, mustard seeds are plumped in vinegar so they pop in the mouth like caviar, adding instant zing to a recipe. I haven't made this yet, but it is the list to try and I am imagining it as a capricious garnish to my favorite deviled egg recipe, which of course is made with mustard--and dill! Or perhaps with my
mushroom pâté?
So whatever you're making, think about how a little bit of mustard might add just the right touch to you recipe...
