UPFRONT/EAT
A User’s Guide to Mustard
Think of it not as a condiment but as an ingredient. “It’s a great way to elevate flavor,” says chef Brandon Collins, mustard sommelier with Maille. Here are six varieties and how best to enjoy them
1. YELLOW MUSTARD
Flavor: Quintessential crowd-pleaser, acidic and vinegary, with warm notes of turmeric
Best uses: Hamburgers; hot dogs; dressing for pasta or potato salads
2. SMOOTH DIJON MUSTARD
Flavor: Balanced heat and sourness, with a hint of salt and bitterness
Best uses: Rub for beef, chicken or pork; topping for salmon; main ingredient in vinaigrette dressings
3. SPICY BROWN MUSTARD
Flavor: Acidic, with warmth from both brown and yellow mustard seeds
Best uses: Pastrami sandwiches; hot dogs
4. DÜSSELDORF MUSTARD
Flavor: A balance of sweet and sour, with a touch of heat; sometimes a hint of clove adds pungency
Best uses: Brats; potato salad; with corned beef and cabbage
5. WHOLE GRAIN MUSTARD
Flavor: Vinegary and sweet, with a slight bitterness; pop from the seeds adds a pleasing texture contrast
Best uses: Seafood such as sole; coleslaw; dolloped on vanilla ice cream
6. HONEY MUSTARD
Flavor: Sweet, mild and balanced in acidity
Best uses: Soft pretzels; deli sandwiches; mixed into batter for brownies —Kelsey Ogletree
STAR INGREDIENT
SUGAR SNAP PEAS
SPRING BRINGS a lot of wonderful produce to our doorstep. One of my favorites is sugar snap peas. You can blanch, sauté or even grill them with the help of an oven rack. One of the best ways to enjoy them is by juicing them in a machine for crudos and ceviches or cocktails. —Justin Lee, chef and owner, Fat Choy in Englewood, New Jersey