One of My Favourite Ingredients
Did you know that Canada is the number one exporter of mustard seeds? Even the Dijon mustard you are eating from France contains brown mustard seeds from Canada.
I love, love, love mustard and I have a number of varieties in my fridge at any given time. Mustard is another way to lift the flavour of a dish with its characteristic piquant nature that ranges from mild to bold in terms of heat. It also works as an emulsifier to help hold oil and water/vinegar together in a dressing or sauce. While yellow mustard is delicious served with ham, sausages and on sandwiches, here are some ways I like to use other varieties in my everyday cooking.
- Stir a tablespoon of dijon or dry mustard into cheese sauce to create a more robust flavour.
- Mix equal parts grainy mustard with apricot jam and slather on salmon before baking in the oven.
- Add a dollop of your favourite mustard to potato salad, tuna salad or chicken salad.
- Stir a big dollop of grainy mustard into roasted vegetables.
- Mayo + mustard + lemon juice = delicious sauce for fish, beef, potatoes or green beans.