Late in life mustard lover here!
- javaandjazz May 3, 2011 08:03 AM
I know this is going to sound strange to you all but I am a late in life mustard lover now(almost 48 years old)! Growing up as a kid I hated mustard but the last few years I have discovered my new food love. Roly Poly wrap sandwich shop has a spicy honey mustard they serve with their wraps that has really got me going lately me. Today I even had that mustard on a turkey sandwich. I know that sounds odd to you guys but as a kid growing up I hated everything! Who ever thought of mustard on turkey...LOL. Anyway, what are some of you favorite things to put mustard on and any particular brands I should be trying? Thanks!
I'm partial to the hotter varieties, like Maille brand Dijon mustard, which is pretty commonly available. The plain (creamy, yellow-brown) version is hotter than the whole grain one. Good English mustard is also quite hot.
I don't see the point of sweetened mustards, but that's just my palate.
I made mustard for Christmas gifts a couple years ago and used cranberry lambic and sweetened dried cranberries in it. I'm not normally a fan of sweet mustard myself but the tartness with the spice was great. But yeah, commercially sweetened mustard, particularly honey-mustard dips and the like, are pretty universally heinous.
If you can find it, Edmond Fallot mustards have to be just about the Holy Grail.
They're made in Beaune, France (close to Dijon) -- and their mustards are just jaw-dropping.
My favorite is their pain d'epice (gingerbread!) -- sounds totally bizarre, but on bratwurst and raclette it's da bomb.
Pommery Moutarde de Meaux is also pretty good stuff.
I've also learned to add a good deal more mustard into hot sauces than I would have in the past. I never realized that heat "tamed" mustard. My favorite use for the honey mustard is as a dipping sauce for asparagus that have been wrapped in proscuitto dipped in batter and friend until crunchy. Heavenly.