Pairing the Meat to the Mustard
December 18, 2007 – 8:19 am
Yesterday, I paired wines with various mustards; wine enthusiasts are always pairing a specific wine with a specific food to create the optimal gastronomic experience. Well, wine is not the only pairing avenue worth exploring. Pairing your meat with the perfect mustard can also whisk the entire dish to delicious new heights. Grey Poupon’s new mustard flavors are especially excellent when paired with the appropriate meat, so I’ll share a few little secrets with you to make your meat and mustard taste more flavorful than ever.
Dijon ~ This is a zesty, diverse mustard that compliments a variety of meats. The thicker consistency is perfect to mix with bread crumbs or crackers to give your meat a golden crunchy, coating.
• Chicken
• Beef
• Pork
• Fish (great with swordfish and salmon)
Hearty Spicy Brown ~ With it’s minced yellow onions, flare of spicy horseradish, and good acidity, this is the perfect mustard to pair with salty, spicy, “comfort food” meats.
• Burgers (turkey or beef)
• Hotdogs
• Sausages
• Brats
• Corned beef
• Pastrami
Savory Honey Mustard ~ Savory and sweet; two flavor profiles that are magic when mingled. This mustard is a crowd pleaser and wonderful combined with lighter meats that have been fried or are salty by nature such as ham. It is a great dipping mustard as well!
• Ham
• Turkey
• Chicken (Chicken strips)
• Fish (Fried fish n’ chips or as a glaze on grilled fish)
Harvest Coarse Ground ~ Robust, tangy, and uniquely textured (due to the whole mustard seeds), Harvest Coarse Ground is perfect to use as a rub or crust on many of your favorite meats.
• Chicken (chicken salad)
• Beef
• Pork (crust for pork tenderloin)
• Fish (tuna salad)
