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TIP OF THE DAY: Ways To Use Mustard

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
  • Crudités.
  • 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).
  • Marinades.
  • Pan sauce (deglaze the pan).
  • Potatoes: a dip for fries, a bit into mashed, or toss baby potatoes with Dijon and rosemary.
  • Pretzels.
  • Sandwiches, including grilled cheese.
  • Seasoning, in dips, meat loaf, salads (egg, chicken, potato, macaroni, tuna, etc.), stews, stuffings, vinaigrettes.
    As a recipe helper, just a spoonful of mustard helps to:

  • Add tang.
  • Emulsify vinaigrettes.
  • Make breading adhere (brush with mustard before dipping in crumbs.
  • Thicken casseroles and stews.
    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.

    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

  • Arugula
  • Bok choy
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Cauliflower
  • Collard greens
  • Horseradish
  • Kale
  • Kohlrabi
  • Mizuna
  • Mustard greens
  • Radish
  • Rapeseed/canola
  • Rapini (broccoli rabe)
  • Rutabaga
  • Tatsoi
  • Turnips
  • Watercress
    Steak and Mustard
    [1] Mustard is a spicy-savory condiment, that can be softened with honey, mayonnaise, yogurt (photo courtesy Maille).

    Gravlax With Mustard Sauce
    [2] 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).

    Mustard WIth Pretzel
    [3] A match made in heaven: soft pretzels and spicy mustard (photo courtesy Ringhand’s Mustard).

    Chicken Nuggets With Mustard
    [4] Anything fried can be paired with mustard or mustard sauce (photo courtesy Betty Crocker).
    Fries With Mustard
    [5] Want fries with that? Mustards and other sauces at Le District | NYC.


    Cruciferous Vegetables
    [6] Cruciferous cousins, clockwise from top: turnip greens, cauliflower, tatsoi, Brussels sprouts, red cabbage, broccoli (photo courtesy PinsDaddy).

    Eat up: Cruciferous vegetables are low in calories and high in fiber, vitamins and minerals. Consume them raw or lightly steamed to get the maximum amount of antioxidants.

    Just don’t overcook them! You can eat overcooked carrots or potatoes, but overcooked broccoli and Brussels sprouts are not so pleasant.

    “Cruciferous” derives from cruciferae, New Latin for “cross-bearing.” It is so named because the flowers of these vegetables consist of four petals in the shape of a cross.

    Here’s a book you may enjoy: Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More.
    *Studies have shown the ability of cruciferous vegetables to stop the growth of cancer cells in the breast, cervix, colon, uterus, liver, lung and prostate.



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