Spicy Wine Mustard opens in a new tabI come from a long line of mustard-loving Germans. My memories of mustard stretch way beyond sandwiches. My grandmother made her special homemade version, and my mother served different varieties as condiments for meats and grain dishes and often stirred it into vegetable salads and dressings. Both my grandmother and my mother would have loved Homemade Fennel Mustard opens in a new tab with sausages or roasted meats.
Mustard has been around for ages. It was used as both medicine and a condiment by the ancient Greeks, followed by the Romans who would grind mustard seeds right on their plates, then mix it with wine or water. By the 18th century, Maurice Grey and Antoine Poupon joined forces, creating a company in Dijon, France. Some people believe Benjamin Franklin, who lived in France for years, brought mustard to the US.
You can purchase prepared mustard – there are several varieties, some spicy, some tart, some sweet, and everything in between – or make it yourself easily. Spicy Wine Mustard opens in a new tab is wonderful in dips and salad dressings, or as a sandwich spread. Here’s a little bit about the unique varieties:
Dry mustard is made from grinding yellow mustard seeds. It’s added to sauces, spreads and dressings, or can be mixed with liquid to form spreadable mustard.
Prepared mustard is a combination of mustard seeds and either vinegar or wine, spices and salt. There are hundreds of varieties to choose from, including many specialty blends.
Dijon mustard was the first mustard to be regulated. It hails from Dijon, France and can be made with either black or brown mustard seeds.
Creole mustard is made with horseradish.
German mustard can be mild, hot or slightly sweet.
English mustard is bright yellow and spicy.
Chinese mustard is made from dry mustard powder mixed with water or wine.
American mustard is yellow and mild in flavor. Turmeric may be added to enhance its bright yellow color.
Whether purchasing or preparing from a recipe, mustard compliments a number of wonderful recipes. Here are some ideas:
Spread mustard over salmon or chicken; roast in the oven.
Add mustard to glazes and marinades. Grilled Flank Steak with Honey Mustard Glaze opens in a new tab is made with Dijon mustard. Grilled Salmon with Mustard Glaze opens in a new tab is made from dry mustard powder.
Add mustard to vinaigrettes or creamy salad dressings. Its acts as an emulsifier, helping the dressing to blend more cohesively. Try a little honey mustard with white wine vinaigrette. Honey Mustard Salad Dressing opens in a new tab is made with mayonnaise and extra-virgin olive oil.
Add mustard to potato salad, macaroni salad or coleslaw. Honey Mustard Coleslaw opens in a new tab uses German-style mustard. Potato Salad with Cabbage and Spicy Mustard opens in a new tab uses Chinese mustard.
Add mustard to tuna or salmon salad. Honey Mustard Salmon Salad opens in a new tab makes a quick, healthy meal! Serve with crackers, crusty bread, or over a leafy green salad.
Add mustard to ground beef, chicken or turkey for delicious, moist burgers.
Grain Mustard Spiked Cabbage with Hot and Sweet Sausage opens in a new tab, made with whole grain mustard and red wine vinegar, would go over great with my relatives.
Mini Brie and Arugula Sandwiches with Apple Mustard opens in a new tab combines cooked apples with lemon, sugar and Dijon mustard. You’ll want to double the recipe to have some left over for sandwiches and more.
What’s your favorite variety of mustard? Share it in the comments below.