COOKING 101: MUSTARDS - The Different Kinds
Dijon: Perfect for basic dressings, putting some pizzaz in meatloaf, meatballs and a great rub for chicken.
Grainy Dijon: Marries well with charcuterie boards, ham, salami, cured meats are a good match for this.
Ball Park or “French’s” mustard: There really can be only one mustard for a hot dog and this American classic is the choice.
Infused Mustards: Dijon blended with herbs, such as dill, tarragon, peppercorns etc.