We loved mustard so much, we tried to make it.
Back when I lived in Washington DC, my roommate and I invested no small amount in powders and seeds and vinegars to mix the perfect mustard.
What we learned instead?
Mustard gas is really a thing.
Heating up the mixture released a smell so noxious, the entire apartment building evacuated. A more eye stinging mistake I never made.
Learn from my mistake, only make mustard if you’re really willing to read directions. There are lots of experts experting in mustard production. Let’s let them do their thing.
Bought off the shelf, mustard is the easiest dip.
(“Blllllbbbbbpt,” it says as it plops into the dish.)
One of the world’s cheapest condiments, you can have a glorious variety of gourmet mustards that cost much less than vinegar, oils or dressings. They’re perfect for pretzels and have a natural affinity for pork. And never forget the turkey sandwiches (as if you could).
Mustard As a side to pretzels
Brown mustard is my favorite dip for pretzel rods and pretzel crisps.
Soft pretzels (Freeze them so they’re on hand!) are another lovely mustard vehicle.
Mustard As a coating for a crumb crust
Mustard Crusted Pork Recipe
2 pork tenderloins about a pound each
Salt and pepper
3/4 cup Dijon mustard
3 cups dry breadcrumbs
3 cloves of garlic, minced
1 sprig of rosemary, leaves removed and minced.
2 tablespoons butter, melted
Set oven to 400°. Sprinkle the tenderloins generously with salt and pepper.
Spread the mustard all over the tenderloins with clean fingers or a spatula.
Mix the dry breadcrumbs with fresh garlic, rosemary and butter in a small bowl.
Dredge the meat in the breadcrumb mixture to coat.
Cover a baking sheet with aluminum foil. Place the tenderloins on the baking sheet.
Roast about 25 minutes or until golden. Using a thermometer? Get it to 140°, the tenderloins will keep cooking a little after you remove from the oven. Put the pork on a platter and let rest for 10 minutes. Slice and serve with mashed potatoes.
Squeezed on some meat
We have the 1904 St. Louis World’s fair to thank for the awesomeness of mustard on a hot dog. That’s when the yellow French’s mustard met the world. I love a hot dog with onions, sauerkraut and mustard. I think you do too.
Are you a mustard hater?
Now that I think of it, I don’t know any.
Will you be my first?