As is often the case with mustards, no two brands are the same. Some are coarse with seeds while others have a sinus-clearing horseradish-like kick. We love Pommery Moutarde de Meaux because it's the best of both worlds: It's smooth for a whole grain mustard with petite seeds that provide just the right amount of texture. A great all-purpose mustard, its heat and acidic bite cuts clean through olive oils and rich meats without overpowering your vinaigrette, marinade or sandwich. Plus, Pommery mustards come in a range of styles, like the sweet and spicy Cognac Mustard and the silky smooth and ultra-pungent Extra Strong Dijon.
Here are five ways we like to cook with Pommery Mustards.
1. Vinaigrettes and Mimosas
The building blocks for a basic French vinaigrette are shallot, extra virgin olive oil, Dijon mustard, red or white wine vinegar, salt and pepper. This formula is a no-brainer for all kinds of leafy salads, but it also makes an appearance in Asparagus Mimosa, the classic French dish of blanched asparagus dressed with vinaigrette and chopped hard-boiled eggs. Try our mimosa-inspired recipe that gets an extra special touch from wild fennel pollen. Not asparagus season? Try swapping them out for green beans or keeping a jar of Spanish White Asparagus from La Catedral de Navarra on hand.
Slather mustard across fish before coating it with breadcrumbs. The mustard will act like a glue, holding onto the crumbs while also providing tons of flavor. The same concept applies to pounded chicken or pork for schnitzel and other breaded cutlets.
Dijon mustard works great as an emulsifier, which is why it makes top-notch vinaigrettes. Apply that same theory to pan sauces and voilà. Scrape up the browned bits left over from searing steak or chicken, add a bit of wine, mustard, aromatics and a knob of butter for a tasty sauce to pour over your main dish.
Mix in mustard to your mayonnaise-based potato salads, tuna salads and slaws to cut through the richness and add balance.
Make a compound butter with mustard and fresh herbs like tarragon or thyme. Cut it into rounds and melt over hot-off-the-grill rib-eye steaks.
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