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. The dill is a great slather with Salmon, tarragon works well with chicken.
- Colemans dry mustard: This English classic can be added to curries, into homemade sausage in its dry format. To make it spreadable simply add water and stir.
- Wasabi powder: Perfect for sushi, again just add a small amount of water to create a paste and serve with sushi.
- Beer Mustard: Good with German food, pretzels, and of course the classic Alsatian dish Choucroute Garnie.