Mustard; Mustard Sauce; (not sex)

Mustard Sauce

Everything you ever wanted to know about sex (but were afraid to ask)…

Oooops!

Mustard!  I meant Mustard!

Got your attention, though, didn’t it?

Everything you  ever wanted to know about Mustard (but were afraid to ask).

Now, that’s better.

Although, Weekend Sex Blogging has a certain ‘je ne sais quoi’ appeal, doesn’t it?   Hmmmm….

Never mind…. Back to the mustard.

More than 700 million pounds of mustard is consumed, annually, around the world.  Despite the fact that one of the most popular mustard styles is named after a lovely French city, (Dijon) Canada is the world’s mustard supplier, growing around 90% of the crop.

There are three main types of mustard seeds used in cooking: white, brown and black.  Black are the largest and most pungent of the three; white (yellow in color) the smallest and mildest.

Mustard is one of the oldest known herbs and was widely used by the Greeks and Romans, both medicinally and as a seasoning for foods.

In AD 812 Charlemagne decreed that mustard be grown around Paris (Dijon?) as an income crop.

Both the French and the English were active in mustard processing:
The French adding vinegar or must (unfermented grape juice) to the pulverized seeds, as well as flavorings such as tarragon or honey.
The English (who were introduced to mustard by the Romans) in perfecting superfine mustard powders.  The yellow and red ‘Coleman’s Mustard’ tin is one of the most recognizable products in the world.

Mustard seeds and powder have very little if any aroma, as the flavor is only released when coming in contact with liquids.  Water added to mustard powder will make a hot mustard after about 15 minutes… But the heat will have dissipated by the next day.  Vinegar, wine and beer all have a specific effect on the seeds, creating different flavors and degrees of heat, with beer making the hottest.

Good ‘prepared mustard’, the stuff one buys already made, does not need to be refrigerated after opening, although it will keep longer in the fridge.

If you use as much as I do, it’s never a worry.

I put it in salad dressings, stews and sauces.

I put it in marinades, use it on potatoes and vegetables, and brush it on to meats.

I spread it on sandwiches, use it to flavor rice and pastas, and have been know to eat a spoonful right from the jar when I have a bad cold….. “The heat of a fully developed hot mustard is sharp, irritating and bitterly hot and rushes up the back of one’s nose, clearing the sinuses and making the eyes water.”

As to health benefits, it contains selenium, tryptophan, phosphorus, manganese, magnesium and omega 3 fatty acids.

Mustard adds a certain ‘je ne sais quoi’ to many foods and I use it with abandon.

There have been times when mon mari has subtly hinted that perhaps I use too much.

He would be wrong.

Since I can’t submit this to the nonexistent Weekend (Ahem) Blogging, I’ll send it on to Srivalli, of Cooking 4 all Seasons, who is hosting Weekend Herb Blogging this week.  She’ll have the round-up posted on her blog on Monday… Go visit!

Weekend Herb Blogging, was founded by Kalyn of Kalyn’s Kitchen. You can find all of the WHB archives at her blog!

So, what have I been doing with mustard lately?

I always put at least a teaspoon into vinaigrettes as it helps the oil and vinegar emulsify.

I almost always add it to marinades for meat on the barbecue.

Sometimes, I want the mustard flavor with fish, meat or vegetables, but not the pungency.
Then I make a sauce:

Mustard Chive Sauce

Mustard Chive Sauce

1 1/2 tbs coarse grain mustard
1 1/2 tbs Dijon-style mustard
3 tbs Greek yogurt
2 tbs chives

Mix all ingredients and serve with grilled meats or fish.  Or baked ham.

I brined and grilled a turkey breast the other day… Delicious, I might add.

Here’s what I did with the leftover turkey:

Turkey and Pasta with Mustard Sauce

Turkey and Pasta with Mustard Sauce

2 cups sliced, cooked turkey
4 large shallots
3/4 (6oz, 180ml) cup chicken broth
2 tbs course grain mustard
1/2 tbs cornstarch (maizena) dissolved in 1 tbs water
1/2 cup (4oz, 125gr) Greek yogurt, plain yogurt or sour cream
1 1/4 cups pasta

Cook pasta according to package instructions.  Peel and thickly slice the shallots. Heat 1 tbs oil in large non-stick skillet and sauté shallots for 5 minutes.  Add turkey, mustard and stock, heat through. Dissolve cornstarch in water and stir into pan. Continue stirring until quite thick. Remove from heat, add yogurt, mix thoroughly. Put the pasta in large pasta bowl, spoon the turkey over and serve.

Mushrooms would have been good, or peppers, or some beans… But it was late in the week and my cupboards were bare…

But my trusty jar of mustard saved the day!

The information in this post came from ‘The Spice and Herb Bible‘ and ‘The Food Substitutions Bible

15 thoughts on “Mustard; Mustard Sauce; (not sex)”

  1. Thank you for posting! I had no idea that mustard didn’t need to be refrigerated. The chive yogurt blend looks delicious, I cant wait to try it.

  2. Hey that sauce looks so professional! I saw the picture & thought the recipe would be so tough to get that texture….and I am so delighted! Looks super super easy!

  3. We are self-professed mustard freaks in this house, once owning up to having more than eight different mustards on our condiment shelf in the fridge. Now it’s more like four, pretty normal ones too. I just love mustard and can’t imagine a grilled pork loin without herb mustard dumped all over it. And a brat with stone ground mustard, and jalapeno mustard on a grilled cheese and yellow mustard on ham and…..and……
    see what I mean???

  4. I love mustard but am never sure how it can used other than in ham sandwich! The pasta sauce looks great, thanks for sharing:-)
    X M

  5. Yes, indeed, life would not be complete without mustard! I love putting a bit of grainy mustard into steamed green beans. Mmmm, better than (ahem)… well, maybe not, but it’s AWFULLY good.
    I remember absolutely reeling when we visited a moutardier in Dijon and discovered that the mustard seeds they used came from Canada!
    Your mustard chive sauce sounds amazing.
    -Elizabeth
    —-
    We almost always make our own mustard now. It’s SO much better than storebought and takes no time at all to make.
    our mustard recipe:

  6. Hi Katie
    Mustard is a must I agree!
    There is a product here in the Antipodes called Masterfoods. Their Hot English Mustard is fantastic, When you open a new jar even the aroma can almost blow your head off.
    It of course loses it’s heat once opened but can still pack a reasonable punch. Along with Wasabi this mustard is one of the more fun things you can eat. Oops I forgot probably a shot of excellent Tequila would be equally as good.

  7. Mustard…..sex….whatever! Love ’em both. But not at the same time, I must admit. 😉
    You’ve got me thinking about that mustard sauce on pasta and also on an egg dish. I think I’ll work on those ideas….Thanks!

  8. Thanks, Srivalli… And thank you for hosting!
    Poonam, thanks for the compliment – it is easy!
    Heidi, I didn’t either until I started doing the research. Now all the decorative mustard pots I see make sense!
    Kalyn, can’t thing of a thing!
    Val, here we have the fields of rapeseed – a cousing to mustard. I’ve been into the whole grain myself, recently.
    Kate, uh oh! Is 8 too many? Sheesh! How about 6… we usually have at least 6.
    Elizabeth, thanks for the recipe – I’m on my way…
    Katerina, mustard and chives; mustard and tarragon; mustard and parsley…
    Matin, just be daring and experiment… You’ll be please (I Hope)
    Gilli, hot mustard and tequila… Sounds like a rock band… Sounds rather good, actually!
    Ms, recipe, in my house many, many recipes!
    Toni, oh yeah!!! Mustard on eggs! Yum!
    Tanna, we could give it serious consideration…. We might get some interesting, uh, interest…
    Thanks, Valentina!

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