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what you need to know

Root Source: Brown Mustard

dijon mustard by Cookthink

what you should know


Are they right, those boosters, when they say that mustard is the world's oldest condiment? Maybe they are. Its storied history as a spice, a medicine and a metaphor has made mustard important to people from Nanur to Napa.


But by the mid-1980s, the word had come to mean pretty much one thing in the U.S.: the sour water-paste of French's yellow mustard. It took a French accent and a Rolls Royce for Grey Poupon to finally break up the great American mustard monopoly and help bring about a browner, spicier era in mustardry.


The king of the browns is Dijon mustard, some of which are French, some of which (like Grey Poupon) are not. What makes Dijon Dijon is the use of wine must and white wine in the mustard. (Other brown mustards can contain water, vinegar or grape must.)


hot flashes The trademark heat in mustard -- that dash that starts on the tongue but seethes into the nostrils and then fades -- settles down as the mustard ages. "America's Test Kitchen" surveyed Dijons and found that fresh mustard is hotter. ATK's advice: buy small amounts of mustard and look for a date stamp on the bottle.


let mustard be your muse In addition to hosting a National Mustard Day, the Mount Horeb Mustard Museum, in Wisconsin, sponsors an annual contest about the much loved condiment.


vinegar by Cookthink


what you need

From Mount Horeb's online gift shop, you can order very own personalized mustard.

Subscribe to a mustard of the month club.

Order mustard seeds or a sampler from Raye's Mustard, in Maine, home of North America's last remaining stone-ground mustard mill.

I would like to get to a point in my life where I use a mustard pot often and earnestly.

Recipes for homemade mustard abound online. The basic formula: soak mustard seeds (usually a combo of brown and yellow) + water + wine and/or vinegar + spices and/or herbs + salt and pepper. Blend. Taste. Tinker.

cauliflower by Cookthink

what you do

Mustard adds tons of flavor without bringing with it many calories. On broiled chicken, a mustard and parsley crust also gives the dish more texture. Ditto for grilled chicken coated with mustard and herbs.

Alongside the egg, Dijon mustard is one of the best emulsifiers around. Simply braised cauliflower shows off this mustard-tarragon vinaigrette.

When I was little, there was a period when I ate mustard with everything. I still love bacon dipped in mustard. Call me immature.

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