August 5th is National Mustard Day, but since this is a big holiday weekend with lots of mustard in play, we’re jumping the gun.
We have two favorite mustard brands: Maille, the venerable mustard house of Dijon, France, which makes Dijon in dozens of flavors; and Colman’s, the fiercely hot, Chinese-style mustard (the different types of mustard).
We love mustard—great flavor, virtually no calories—and have written it into many recipes and our 10 favorite ways to use mustard.
Even if you don’t want mustard flavor, it can work in the background to perk up so many recipes. Our favorite uses:
Barbecue sauce (in South Carolina, the BBQ sauce is simply yellow mustard, vinegar, spices and sugar.
Burgers, chops, franks, steaks.
Cheese plates and charcuterie platters.
Condiment: mix with mayo or yogurt for creamy mustard, with honey for sweet-and-spicy mustard
Glaze or condiment for beef, chicken, fish, ham, lamb, pork (mustard makes a nice crust).
Glaze or condiment for vegetables, especially other cruciferous members (see below).
Pan sauce (deglaze the pan).
Potatoes: a dip for fries, a bit into mashed, or toss baby potatoes with Dijon and rosemary.
Sandwiches, including grilled cheese.
Seasoning, in dips, meat loaf, salads (egg, chicken, potato, macaroni, tuna, etc.), stews, stuffings, vinaigrettes.
Make breading adhere (brush with mustard before dipping in crumbs.
Thicken casseroles and stews.
As a recipe helper, just a spoonful of mustard helps to:
And when we’re stuck for a sauce: Dijon mustard, plain Greek yogurt and some seasonings.
You can find lots of recipes on Maille.com.
Although we haven’t tried it, there’s a recipe for carrot cake and a mango cocktail, both of which use Dijon mustard.
For some real heat, look at this collection of recipes from Colman’s. Add some heat to mac and cheese, soup, even gingerbread.
THE CRUCIFEROUS VEGETABLES FAMILY
Your healthcare providers want you to eat more cruciferous veggies.
Cruciferous vegetables—also known as brassicas—are superfoods that comprise the Brassicaceae family of vegetables. These nutritional powerhouses are also packed with cancer-fighting* phytonutrients, powerful antioxidants.
The family includes
Rapini (broccoli rabe)
 Mustard is a spicy-savory condiment, that can be softened with honey, mayonnaise, yogurt (photo courtesy Maille).
 Use mustard to make a crust on salmon or other proteins. Mix it with yogurt and herbs for a mustard sauce (photo courtesy Kitchen Galanter).
 A match made in heaven: soft pretzels and spicy mustard (photo courtesy Ringhand’s Mustard).
 Anything fried can be paired with mustard or mustard sauce (photo courtesy Betty Crocker).
 Want fries with that? Mustards and other sauces at Le District | NYC.