Mustard . Just hearing the Christian Bible alone likely conjure up visions of hot dogs , hamburgers , and soft pretzels . But there ’s more to this condiment than assemble the eye — or lips . Just inquire Pierette Huttner , the Mustard Sommelier at the late openedMaille Boutiqueon Manhattan ’s Upper West Side . A wonderland of Dijon , the store is the first of its form in America . And with varietal wine like blackcurrant liqueur and common fig and coriander — more than 20 of which have never been available Stateside in the past — Huttner forebode that “ there is a table mustard for everyone . ” Here , she share her 10 tips for try mustard better .
1. THINK OF MUSTARD AS MORE THAN A CONDIMENT.
“ The most uncouth misconception [ Americans have ] is that mustard can only be used as a condiment and not as an component or an ‘ enhancement ’ to a dish antenna , ” Huttner enunciate . “ One of the attribute of mustard is that , when used as an ingredient in a dish , it will actually heighten all of the other component and flavors . ”
2. A LITTLE DIJON GOES A LONG WAY.
People use Dijon differently depending on where they come from . “ The Gallic use Dijon mustard as a ‘ secret ingredient ’ to gain vigor up many recipes — from potato salad to stew to Quiche to red-hot and cold sauces — whereas Americans have traditionally opine of Indian mustard more as a condiment to disseminate on sandwiches , top hot dogs , etc . , ” Huttner explain . “ In France , Dijon mustard is considered the key fixings for make a scrumptious sauce vinaigrette . Maille encourages Americans to impart Dijon mustard greens to their preferent recipes : American classics such as macaroni and cheese and mashed potatoes can profit from a soupcon of Maille leaf mustard ! you may receive lots of ideason our Website . ”
3. DON’T BE AFRAID TO EAT IT IN THE A.M.
The Maille Boutique
“ One of my favorite uses for mustard is to bring smack to scrambled eggs or an omelet , ” Huttner says . “ For this , I often useMaille Mustard with sunshine - dry out tomato , Espelette chili pepper , and bloodless wine , butMaille Mustard with blue cheeseflower and blanched winealso works really well in any bollock - base dishful . "
4. BE AWARE OF SMELL, TASTE, AND TEXTURE FIRST.
When sampling new mustards , Huttner advises “ [ recall ] first of smell , gustatory perception , and texture . What does the olfactory modality tell you ? Then , try out the leaf mustard to experience the nuances of flavour . in conclusion , the texture also affects the use . Something with a lot of texture and cum works well to inspissate a sauce or a marinade . ”
5. DON’T SET LIMITS WHEN IT COMES TO PAIRING.
“ Cooking and tasting are mean to be originative escapade , ” Huttner says . “ Too many rules limit your imagination and therefore your roof of the mouth . ”
6. EXPERIMENTATION IS KEY.
“ Maille Wholegrain Chardonnay Mustard on Tapadded into macaroni and cheese is awful and gives what can be a very routine beauty a mite of Gallic elegance , ” Huttner says of one of her preferent — albeit strange — pairings . “ Another darling is our Lemon and Harissa Mustard in a traditional chicken salad sandwich or Shallot , Chervil , and Chanterelle Mushroom Mustard circulate on a baguet top with goat Malva sylvestris . ”
7. MUSTARD MAKES FOR A DELECTABLE DESSERT.
“ Mustard paired with something sweet for sweet ” is one of Huttner ’s favorite innovative use for Dijon . “ Our Prune and Armagnac Brandy Mustard is fantastic [ when ] used as an ingredient in a vanilla custard , " she say , " and ourFig and Coriander Mustardis a great replacement for jam in a yield tart . ”
8. DON’T RULE COCKTAILS OUT.
“ The Maille Horseradish Mustard in a Bloody Mary is fantastic for brunch , ” Huttner says .
9. FOR A UNIQUE TASTE EXPERIENCE, JUST ADD WINE.
When it descend to Maille ’s most singular Dijon offerings , Huttner points to “ All of our Mustards on Tap ! They ’re very especial as they are all based in different form of lily-white wine , which adds scads of flavor and dimension to a meal . In addition , these are kept cold from the prison term they are made to preserve the potential of the recipe , and are drafted from the dab into stoneware jars . These jolt are an built-in part of the ‘ Maille Experience ’ and can be refilled in any Maille boutique around the world . ”
10. THERE IS A MUSTARD FOR EVERYONE.
For Dijon — and The Maille Boutique — newcomers , Huttner offer the following advice : “ Take your time . Ask a lot of questions ! savor several mustards and then give your gustatory perception buds a break for a few minutes before you continue … There is a mustard for everyone — including mass who think they do n’t like mustard ! ”
