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How to Cook With Mustard

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Category: Cooking, Flavor and Spice

Curtis Stone explains how mustard is made and how different varieties of mustard can be used to flavor your cooking. From classic yellow mustard to zesty Dijon, he's got the skinny on the America's favorite spicy condiment.

Step 1: Yellow
Not very spicy. Mostly used as a condiment to add flavor but, not to overpower the taste of the food. Great on burgers, hot dogs and sandwiches.

Step 2: Grainy
Much stronger flavor and far more complex than other mustards. The mustard seeds are not crushed so, there is an added texture. Excellent choice for marinades, sausages and kielbasa.

Step 3: Dijon
This mustard has added vinegar so, it’s a touch tangier and sharper. Great for spreading over meats when roasting or grilling.

Step 4: Basic Vinaigrette Dressing
In a large bowl, whisk 2 teaspoons of dijon mustard, 1 tablespoon of vinegar, 1/3 cup of olive oil, 3 teaspoons of honey, 1/2 teaspoon of salt

Items You'll Need for this GMC Trade Secret

  • Yellow Mustard
  • Grainy Mustard
  • 2 teaspoons Dijon Mustard
  • 1 tablespoon White Vinegar
  • 1/3 cup Extra Virgin Olive Oil
  • 2 teaspoons Honey
  • 1/2 teaspoon Salt

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8 Comments

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trvlfrog

Mustard & brown sugar makes a great ham glaze. Grand kids fav. meal is mac & cheese with baked spam.
Simply slice spam into 8 slices, arrainge in single layer in bottom of 9x9 pan, mix two tblsp brown surgar & 1 tblsp mustard together and "smear" it onto slices. Bake for about 30 minutes until glaze is hot and bubbly. Really delisious even for non spam lovers

April 10 2011 at 7:57 PM Report abuse -1 rate up rate down Reply
firststatemate

I like to mix half mayo with half mustard. It gives the mayo a kick and cuts the fat in the mayo in half. Mix in a little lemon juice and fresh dill and you have a perfect sauce for topping your salmon.

April 10 2011 at 3:36 PM Report abuse +2 rate up rate down Reply
Ellen

I hate mustard and don't use it for anything. Give me mayo everytime.

April 10 2011 at 2:54 PM Report abuse rate up rate down Reply
granmarian

I rub mustard into the center of pork chops before I bake them. Delicious!

April 10 2011 at 2:45 PM Report abuse +2 rate up rate down Reply
golfinkatiekat77

He said he was going to show us how mustard was made. I really would have liked to learn how to make my own mustard. The old dijon honey vinagarette dressing is easy and old hat! I'd like to see something new!

April 10 2011 at 11:33 AM Report abuse rate up rate down Reply
cwilki9130

We're never too old to learn something new! I really enjoy watching Curtis wield his magic!

April 10 2011 at 11:23 AM Report abuse +1 rate up rate down Reply
fayely10

i would be beyond flustered
if all of a sudden, there
was no more mustard
this condiment for me
belongs on everything
except fruit
it would be a tad
too strong, but quite possible
a hoot
karen lyons kalmenson

April 10 2011 at 11:03 AM Report abuse +2 rate up rate down Reply
Mary Ann!!!

Use a tablespoon of spicy Dijon mustard to boost the flavor of macaroni and cheese. Mustard also enhances the color of the dish. Also, whole grain mustard, lemon juice, extra-virgin olive oil, and snipped chives work wonders on simply poached fish. I find that European mustards have a cleaner, fuller flavor than mustards made in the US. I particularly like. Fallot and Maille, English mustards are very intense and great for marinades. I love the mustards from the Netherlands but they are very hard to find.

April 10 2011 at 8:47 AM Report abuse +4 rate up rate down Reply

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