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What would you serve at a mustard tasting party?

blinknoodle Jan 4, 2014 05:51 AM

I am planning to host a mustard tasting party... and wondering what to serve with the mustard. Your immediate thought might be bratwurst/sausage but I am catering to a veg-crowd.

I am thinking pretzels and beer but wondering about other main-type dishes.

Any help would be great. :)


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  1. s
    smtucker RE: blinknoodle Jan 4, 2014 06:02 AM

    Lentils with a mustard sauce. I use this recipe as a base, but omit the fennel and bacon. http://www.foodnetwork.com/recipes/an...

    Pretzels are always fun of course. You could also have some nice rye bread.

    Eggs. Deviled eggs should include mustard.

    If you have Around My French Table, the mustard tart in that book is sensational. Oh! Found the recipe online: http://dinersjournal.blogs.nytimes.co...

    Some kind of bean dish with a mustard-based jerk hot sauce.

    [I love mustards!]

    1. k
      KateBChi RE: blinknoodle Jan 4, 2014 06:05 AM

      I guess I'd be thinking multiple pots of cheese fondue with different mustards and cheese varieties thrown in to highlight different pairings. Beyond pretzels of various varieties this is a bit difficult for a vegetable oriented crowd but roasted vegetables that pair well with cheese would be a hit with my non veg centric friends. I can think of lots of non veg centric variations but this won't work for you

      1. m
        magiesmom RE: blinknoodle Jan 4, 2014 07:19 AM

        Definitely have cornichons.
        Cauliflower steaks , or just roasted cauliflower is great with mustard cream sauce.

        1. b
          bropaul RE: blinknoodle Jan 4, 2014 07:35 AM

          What about just plain boiled potatoes? Kind of like German potato salad without all the other ingredients. It would certainly let the flavor of the mustard come through.

          1. sandiasingh RE: blinknoodle Jan 4, 2014 07:39 AM

            Egg rolls.

            1. n
              nat8199 RE: blinknoodle Jan 4, 2014 07:43 AM

              I think that little lentil cakes you could put a bit of a mustard on and then eat in one bite would be great for tasting them.

              1. Cherylptw RE: blinknoodle Jan 4, 2014 07:45 AM

                Roasted fingerling or baby red potatoes, halved

                Miniature or finger sandwiches made with sourdough/rye/pumpernickle bread.

                Fillings may include roasted mirepoix spread I like to make with onions/carrots/celery & garlic; puree it with seasonings. Use for sandwich filling with maybe some sauerkraut. Perfect with mustard and even better toasted.

                Grilled cheese sandwiches of all sorts; particularly with thinly sliced apple or pear.

                Baked brie wheel topped with a chutney; served with toasted crostini/crackers and mustard

                Use one of the vegetarian sausage or hot dogs available to cut & wrap in dough for pigs in blankets. You could also cut these in quarters, stick in wooden skewers then batter & fry for mini corn dogs.

                Veggie patties and/or sausage makes great mini burgers or sausage biscuits for mustard. You'll get about four minis out a patty (save the scraps for a meatball or chili recipe later). Use cocktail buns or make an easy recipe for mini buns.

                Mini potato knishes; make (recipes online) or buy frozen.

                Fried onion rings are great with a spicy mustard

                IMO, this type of tasting is best with appetizers instead of main courses, especially if vegetarian.

                6 Replies
                1. re: Cherylptw
                  brucesw RE: Cherylptw Jan 4, 2014 06:45 PM

                  Excellent suggestions right down to the very last line.

                  In addition to the mock sausages that have been mentioned several times, there are other mock meats, such as mock chicken nuggets and kabobs.

                  I'm thinking some fruit, to offset all the savory items - for contrast and maybe to try with some of the mustards - mango, melon, berries, pineapple?

                  1. re: Cherylptw
                    fldhkybnva RE: Cherylptw Feb 14, 2014 07:36 PM

                    Any more detailed on the roasted mirepoix?

                    1. re: fldhkybnva
                      Cherylptw RE: fldhkybnva Feb 15, 2014 03:55 PM

                      It is basically equal parts of each veggie (or whatever amount of each you like) on a lined baking sheet or other dish, drizzled with olive oil and roasted until caramelized. I cut the pieces about 2 inches or so and stir the veggies from time to time to ensure equal roasting. I typically roast on 400F. degrees for 15-20 minutes depending on the amount I'm cooking. I add garlic cloves to my mixture (personal preference) but I only add during the last 10 minutes of cooking to prevent burning.

                      I usually puree my mirepoix once cooked with any residual oil from the cooking and keep it in a covered container in the fridge. I typically don't season it because I use it in other dishes in which I'll season later.

                      1. re: Cherylptw
                        fldhkybnva RE: Cherylptw Feb 15, 2014 04:36 PM

                        Thanks, do you ever freeze it for later?

                        1. re: fldhkybnva
                          Cherylptw RE: fldhkybnva Feb 15, 2014 04:38 PM

                          Yes I do...just make sure you store it in a air tight container with a drizzle of olive oil over the top.

                          1. re: Cherylptw
                            fldhkybnva RE: Cherylptw Feb 15, 2014 04:58 PM

                            Thanks, it'll be nice to have it already ready.

                  2. s
                    Springhaze2 RE: blinknoodle Jan 4, 2014 08:01 AM

                    Keeping with the pretzel/snack kind of theme. A variety of bread, crackers and cheeses for the main tasting. Some dips or sauces made with mustard as other things to round out the menu.

                    My mother makes a simple dip/sauce for asparagus or green beans by mixing sour cream, mustard and chopped green onion or chives. You could make up a couple of versions using different types of mustard and serve with blanched asparagus and/or green beans for dipping. (maybe roasted broccoli or cauliflower) I've seen online recipes that call for using a combo of mayo and sour cream.

                    Or steamed artichokes with a creamy mustard dip.

                    While I'm not a big fan of honey mustard, but I know some people really like it. Consider something similar to the sour cream & mustard dip with doing different kinds of mustard mixed with honey. Maybe some crisp greens for dipping or battered/deep fried veggies or mushrooms.

                    I agree with other posters that mentioned boiled potatoes.

                    2 Replies
                    1. re: Springhaze2
                      greygarious RE: Springhaze2 Jan 4, 2014 06:16 PM

                      I'd go for fried potato nuggets (the frozen kind from the supermarket),latkes, or roasted potatoes, more than boiled, and would also suggest Trader Joe's frozen meatless meatballs, if you live near their store.

                      1. re: greygarious
                        Springhaze2 RE: greygarious Jan 4, 2014 06:52 PM

                        The boiled potato recommendation comes from the Swiss dish of heating Raclette cheese. Some of the best mustard I have had was in the Alps. The pretzel/mustard combination served with cheese reminds me of weeks spent each winter in the Alps in Switzerland, Germany, France and Austria. For me, the combination of soft pretzels, dark breads, cheese and boiled potatoes is perfect with mustard. Along with some good beer.

                        Tater Tots are not in my repertoire.

                    2. scubadoo97 RE: blinknoodle Jan 4, 2014 08:07 AM


                      3 Replies
                      1. re: scubadoo97
                        sandiasingh RE: scubadoo97 Jan 4, 2014 08:09 AM

                        Geez, you guys are making me hungry. Great question and great ideas!

                        1. re: scubadoo97
                          Veggo RE: scubadoo97 Jan 4, 2014 08:24 AM

                          Scuba, I would have suggested pastrami or corned beef sliders, but OP said it is a veg-crowd.

                          1. re: Veggo
                            scubadoo97 RE: Veggo Jan 4, 2014 09:35 AM

                            RTFQ Doh.

                        2. Beach Chick RE: blinknoodle Jan 4, 2014 08:34 AM

                          I went to a mustard party last year for my neighbor who is bringing French mustards to the US..we had over 25+ of fantastic flavors, we were served South American beer and we dipped with cheeses, variety of breads, pretzel sticks, crackers, veggies.

                          Loved the French mustard party but those little jars are big $$.

                          Have fun!

                          1. Kajikit RE: blinknoodle Jan 4, 2014 08:50 AM

                            Pretzels are a given. Some kind of nice sturdy potato dish... oh, how about roast green beans? You'd have to omit the bacon but green beans are great with mustard.

                            1. m
                              Madrid RE: blinknoodle Jan 4, 2014 08:57 AM

                              a salad with shredded raw green apple, celery root, green beans, pecans.......great with mustard dressing and blue cheese.

                              1. King of Northern Blvd RE: blinknoodle Jan 4, 2014 01:05 PM

                                Tempura fried green beans.


                                1. c
                                  critter101 RE: blinknoodle Jan 4, 2014 01:46 PM

                                  Baby Cakes Sliders...mini rolls with assorted small pancakes: potato, corn, zucchini. Lots of possibilities.

                                  1. Ttrockwood RE: blinknoodle Jan 4, 2014 05:59 PM

                                    What a fun party!
                                    For tasting the actual mustards the suggestion of boiled new potatoes or fingerlings is great.

                                    For additional food baked mini quiche, a lentil and veggie salad, rye bread with cream cheese and dill, roasted veggies with pesto, a crudite platter that includes pickles, cheese straws or cheese biscuits.

                                    There are now some great veg faux meats if you want to do a "sausage", field roast is the best IMO, trader joe's meatless balls (frozen) or their meatless soysages (refridgerated) are also very good.

                                    1. Will Owen RE: blinknoodle Jan 4, 2014 06:14 PM

                                      I would not have anything with too forward a flavor, nothing sour or sharp, certainly nothing tasting of mustard. Bland, a bit rich – the suggestion of baby potato halves is a good one. Not deviled eggs, just halves of small boiled ones. Breads and crackers of various kinds, with mild cheeses such as Fontina, brie or young camembert, maybe some other spreadables. Thick pretzel sticks, not skinny ones.

                                      1. c
                                        chickennosenshi RE: blinknoodle Jan 4, 2014 06:52 PM

                                        Vegetarian mustard lover here!

                                        Pretzels and breads like everyone else said.
                                        Potato pancakes, white beans or jumbo Lima beans, blanched cauliflower, vegans sausage (like Oregon field roast)

                                        Also along side some dippers having the ability to make slider type sandwiches with white rolls, different cheeses, lettuce, and tomatoes (okay ham for meat eaters if you've got them.) so after everyone tastes and enjoys the mustard can make a slider or two.

                                        Also avocado works well with mustard.

                                        1. ipsedixit RE: blinknoodle Jan 4, 2014 06:53 PM

                                          chicken nuggets

                                          corn fritters

                                          tater tots

                                          1. z
                                            zackly RE: blinknoodle Feb 15, 2014 04:40 PM

                                            hot dogs of course

                                            1. Ruthie789 RE: blinknoodle Feb 15, 2014 06:07 PM

                                              A hot vegetarian appetizer. An Indian onion baghi (not sure on spelling).

                                              1. b
                                                blinknoodle RE: blinknoodle Apr 4, 2014 08:18 AM

                                                I am back with an update. You guys had fabulous suggestions and we ended up serving our spread of 12 mustards with small boiled white potatoes, roasted cauliflower, cornichons, hummus, pretzels, chips and some sausages for the meat eaters. Beer, too. Everyone thought the potatoes were the best way to try out each mustard. :)

                                                Thanks again.


                                                1. b
                                                  barefootgirl RE: blinknoodle Apr 4, 2014 09:21 AM

                                                  I know it's too late for the OP, but for people who consult this thread in the future, I visited a mustard stand in the St. Lawrence Market in Toronto recently, and they did their tastings with little cubes of warm peameal bacon (Canadian bacon with a cornmeal crust). It was pure awesome.

                                                  1. q
                                                    Querencia RE: blinknoodle Apr 4, 2014 09:31 AM

                                                    A baked ham, a sharp knife, and a basket of small rolls. I have made this my standard party offering and always surround the ham with a variety of mustards---I feature the ham, you feature the mustard--- different purposes but we arrive in the same place.

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