Tomorrow, August 7, is National Mustard Day. Now, that’s something to celebrate in these hot days of summer. I like mustard. I especially like yellow mustard, but the stone-ground kind has its uses, too. I am thrilled that I can finally get all my favorite mustards in organic versions that taste just as good, if not better, than the chemical versions.
Here are my top five uses for mustard. Tell me what yours are (see below)!
# 1: Yellow mustard on an organic all-beef Applegate Farms hotdog cooked on the grill and stuffed in a squishy white Martin’s Potato Roll bun.
# 2: Yellow mustard on a fresh, hot pretzel, like the kind you can get at Annie’s Pretzels—preferably whole wheat. You can also get them organic at the Trexlertown, PA Velodrome!
# 3: Stone-ground mustard in my yummy ham glaze that everyone raves about. A blog reader recently sent me my mother’s ham glaze recipe, which I always remembered from my childhood but had never been able to get from my mother! (She stopped cooking after my father died, so a lot of recipes got lost). That has mustard in it too. But before I share it with you all, I want to try it first.
# 4: Yellow mustard in egg salad, which makes it taste like deviled eggs. Yum! And it’s quick and easy to make.
# 5: Yellow mustard in my double-baked bean recipe. Years ago I published the recipe in Organic Style magazine. When I went to visit Dr. Andrew Weil, he said he makes it all the time! It’s always a huge hit at family picnics. I’ll share the recipe with you in an upcoming blog post.
In the meantime, vote for your preference (as you can tell from my list, I prefer the yellow stuff!).
Stone ground Dijon in a balsalmic vinagrette over arugula.
Yellow mustard in potato salad. I put hard boiled eggs, mayo, celery and onion in there, too, but it is really the mustard that adds the beautiful yellow color and zippy flavor. My mother has always made it this way, so it is our traditional family potato salad. Those white potato salads just look so bland to me! No offense to anyone whose traditional family potato salad is the white variety!
Just last night I sauteed wild salmon fillets in butter. I removed the salmon to a warm plate. I deglazed the pan with a local dry blueberry wine from Keel and Curley Winery in Tampa, FL. Then I added spicy brown mustard and reduced to a thick lovely sauce to pour over the salmon. It was so good, I could have licked the plate!
I love mustard and keep lots on-hand (habanero mustard, stone ground mustard, dijon, horseradish mustard, sweet mustard, homemade mustard, raspberry mustard, yellow mustard). I use mustard in dressing, marinates and sauces, as a dip…. This summer I’ve been enjoying the zesty flavor of wild mustard flowers on baby salad greens.
Honey mustard, a good earthy brown one, on just about anything! And wild salmon with a crispy dijon mustard crust. Yum.
I love mustard a good horseradish mustard,sweet honey mustard I can’t think of a mustard I don’t like especially insalad dressings.
Homemade seeded mustard – surprisingly easy – basically just pickled mustard seeds blended to the desired texture (and mustard grows just about wild) – with fresh herbs on just about anything.
Lamb chops coated with a mustard bread crumb herb mixture. Loved yellow mustard as a child on pan warmed spam sandwiches or ham sandwiches. Yellow mustard on beef franks, dijon mustard in homemade dressings to dress a salad of mixed baby lettuces, stoneground mustard on certain chicken recipes. I don’t care too much for sweet mustards. I like mustards with a kick. I had an absolutely, unbelievably good mustard on a trip to France a few years back at a roadside restaurant, I believe it was in Dijon or Lyon. It was served with the best pork I had ever eaten, and the flavors were out of this world. Although I have stopped eating pork, I can still taste how excellent it was.
Yellow mustard in homemade potato salad is the best. As BETH said, it adds zip, also the best part of egg salad.