Taste March 2016
More than just a ballpark condiment, mustard provides that extra oomph to a dish with its vivacious color and flavor. Its savory applications are boundless, adding depth to dressings, marinades and sauces. You’ll find a range of mustard styles at PCC, from mellow to spicy.*
The classic, bright yellow color of mustard is created by adding turmeric to finely ground mustard seeds. Eden Organic Yellow Mustard features mustard seeds that are traditionally stone milled with raw organic apple cider vinegar and sea salt for a mildly spicy mustard with a mellow sweetness.
The addition of honey helps temper mustard’s natural heat. Mustard and Co.’s Honey Curry flavor is made weekly in small batches in Seattle’s Georgetown neighborhood. Balsamic vinegar is used in place of traditional white vinegar, along with organic extra virgin olive oil, organic mustard seeds, raw Pacific Northwest honey and an organic curry blend for a bold sauce that is slightly sweet yet packs a punch.
Created in 1865 by a mustard maker in Dijon, France, Dijon mustard is produced from brown mustard seeds mixed with a lower-acidity liquid. The result is a more pungent flavor that is fantastic in vinaigrettes and sauces. Annie’s Organic Dijon Mustard has a zesty, sharp bite and distinct stone-ground texture. Plus it’s Non-GMO Project Verified.
Whole grain mustard
The seeds in whole grain mustard are not fully ground, creating a thick, coarse texture that usually carries more of a bite. Beaufor Moutarde a L’ancienne Whole Grain Mustard hails from France and offers rustic and regional character thanks to a very high mustard seed content.
Spicy brown mustard
Also known as “deli mustard,” spicy brown mustard is made from brown mustard seeds that are soaked in less vinegar to increase the heat. Sir Kensington’s Spicy Brown Mustard is stone ground and features a blend of brown and yellow mustard seeds, balanced with a touch of Vermont maple syrup for a flavor that has a rugged sweetness with an approachable tangy heat. It’s Non-GMO Project Verified too.
The addition of beer to mustard adds an extra layer of complexity. Try two different flavors from Sierra Nevada Brewing Co.: Firey Porter & Spicy Brown makes a great garnish and Stout & Stoneground is great for dips and sauces.
* Selection varies by store.
Get cooking with mustard
Explore our recipes that make the most of mustard, including Carolina-style Barbecue Sauce and Salmon, Potatoes and Dijon in Parchment.