Half and Half: July 2008 Archives

We have been using two types of mustards lately and have been having some debate over which to use and why. For years, Robin used nothing but Dijon which was usually bought in a one gallon pail and was somewhat pungent but paired well with most cheeses and fruits. After years past I bought quality stone ground (Meaux) made with wine and found that to be most ambrosial - not as aromatic and pungent as the Dijon, but amazingly rounded. Soon, while strolling the isles of my supermarket, I came across a childhood favorite and decided to give it a try. Since then we had been using this favorite exclusively until last week, when I ordered something new, thus pitting mustard against mustard and asking the customers their thoughts.

The first, the childhood favorite, is - Gulden's

A course blend of mustard seeds, vinegar and salt reminds me of when, as a kid, my father would blend it with butter and chives and use it for a marinade on chicken before grilling. The flavor is slightly sweet and well balanced. Very good with cheddar and swiss and roast beef and onions.

The second mustard we are using is actually the original - Dijon

The strongest of the French mustards, ground to a fine powder, then prepared with wine. I may finally enjoy this mustard again after a long hiatus due to the fact that everyone was using it for everything everywhere. To me it is better with fruits and poultry and chevre and havarti. It is also one of the best emulsifiers I know and can even be used to balance soups.

So the quest continues. I do want to mention that I use American Yellow mustard for deviled eggs at the Half and Half. I also use a German mustard prepared with apple juice for hot dogs, pretzels and such.

Hope you are having a super mustard summer!