Mustard

Mustard seeds and their products add sharpness and depth to dishes.

Flavor

How to use it

Vinaigrette Flair. Emulsify mustard with oil; mucilage proteins stabilize texture and sharpness.

Meaty Mustard. Mustard-coated meats caramelize sugars into a flavorful crust when heated.

Common mistakes

• Heat reduces mustard's spicy elements.
• Too much mustard overpowers subtler flavors.

What goes with mustard

• Vinegar. Mustard's lecithin helps emulsify vinegar and oil.
• Cheddar. Mustard's sharpness cuts through cheddar's rich, creamy density.
• Honey. Honey tempers mustard's sharp heat for contrast.
• Chicken thigh. Mustard's sharp tang cuts through the rich fat of chicken thigh.
• Dill. Dill and mustard are the base of hovmastarsas, the sweet-sharp sauce served with gravlax.
• Gruyere. Sharp mustard cuts through gruyere's rich fat in croques and fondue.
• Nutritional Yeast. Mustard adds sharp tang to nutritional yeast sauces.
• Shallot. Mustard's pungency cuts through shallots' sweetness for contrast.

Try tonight

• Spread in sandwiches.
• Mix into potato salad for sharpness.
• Use seeds in pickling brine.

Storage

Refrigerate after opening; keep dry seeds airtight and cool.