Growing up, I couldn’t stand mustard. Hated it. It was spicy and gloppy and it usually looked like a bucket of yellow paint. Even a smidgen on a sandwich, burger or hot dog was enough to make me reject the whole meal. Er, you might have guessed I didn’t just learn how to be “difficult” yesterday!
I still don’t like the yellow shellac in a squeeze bottle, ubiquitous in the U.S. from street carts to beach burger huts. (A Google search points me to a Mustard Museum in Wisconsin, by the way. You’re welcome!) But Dijon and I have struck a perfect harmony in the last couple years as I have realized it has nothing to do with that jaundiced stuff, and everything to do with two of my favorite things on earth: France and wine.
You can use in salads and dressings. You can smother potatoes in it and think you’ve died and gone to heaven. You can slather it on flatbread before topping it with caramelized onions, for a unbearably good cocktail party snack.
Or, you can do as Bobby Flay suggests, and make a fantastic marinade for beef, chicken, pork or you-name-it. We tried this out the first time on Father’s Day, and loved it. (Yes, I am aware that Father’s Day was 40 days ago. Didn’t I warn you this was catch-up week?) We’ve made it two more times on chicken skewers and brought them to barbecues for a easy, tasty dinner, not to mention a fun way to take a break from the barbecue sauce grind.
Adapted from Bobby Flay
In probably one of my favorite Epicurious comments to date, someone complained that “the mustard flavor is overpowering” in this glaze. And while I don’t agree, I have to question the logic of someone who made a recipe that is more than 50 percent mustard and was surprised. That it tasted like mustard.
But poking fun aside, that was my warning that if you don’t really like Dijon, this is not the recipe for you. However, if you do–and oh, I do–this is amazing, garlicky and smoky-spicy (if you use hot, smoky paprika, for a great kick) and well-seasoned, with just a modicum of salt.
Bobby Flay suggests you put this on beef tenderloin skewers. I say you put it on anything you please. This was especially great with a simple tomato salad on the side.
Makes about 3/4 cup of glaze, or enough to cover and baste two pounds of skewered meat.
1/4 cup whole grain mustard
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
2 tablespoons white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Whisk together all of the ingredients in a small bowl, cover, and let sit at room temperature for at least 30 minutes and up to 4 hours before using.