Mustard is pretty much our favorite condiment. At any given moment, we have five or six varieties in our fridge. We give each other mustards as stocking stuffers. We love its brash, tangy brightness when slathered on things and all the ways it can be transformed by various makers—a current favorite is Edmond Fallot’s Walnut Dijon Mustard. But a curious thing happens when you cook with mustard. It disappears
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Well, maybe not disappears, but it quiets down, blends in, becomes just one subtle element in whatever it is you’re cooking. How much this happens depends on how much mustard you use in a recipes, of course, and what other ingredients are involved. But it always happens
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understood this and used it to great advantage. It also helps that France is a major producer of mustard. In fact, Dijon mustard is named for the city of Dijon, the capital of France’s Burgundy region. And, at least according to Wikipedia, mustard makers (moutardiers) first appeared on royal registers in Paris in 1292.
This simple recipe only vaguely nods toward France in that I used Dijon mustard. For a more overtly French recipe, you might consider these Pork Medallions with Tarragon Mustard Sauce we posted a while back. In addition to whole grain Dijon mustard, the recipe incorporates white wine, butter, leeks and cream
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