Yellow, whole grain, brown, dijon, honey: there are a lot of mustards out there. It's safe to say that mustard is one of America's favorite condiments. We'd like to introduce a new mustard to the line up - Espelette Pepper Mustard. The most recent addition to the KL Keller line of mustards (you may have tried their Dijon or Black Truffle Mustard) adds a layer of heat to this beloved condiment with the famed Basque pepper, Piment d'Espelette. This grainy mustard packs a pungent punch without overwhelming the delicate, fruity heat of the Espelette pepper. The spice of both the mustard seed and the pepper is tamed by sweet apple cider vinegar giving it a tangy finish.
Use in place of brown grainy mustard on sandwiches, slathered over grilled sausages or in salad dressings. The floral tones of Piment d'Espelette pair especially well with fish and seafood as well as rich pork rillettes and pâtes.
Out-of-the-Jar Uses for Espelette Mustard
Spoon It
1. Add a spoonful to finish a sweet and savory sauté of apples and onions. This fall-inspired side makes a lovely companion to a pork roast.
2. Add a spoonful to tuna salad studded with hard-boiled eggs and chopped cornichons.
Spread It
3. Spread over salmon fillet, top with panko breadcrumbs and bake. For an extra punch of mustard, serve next to baby greens dressed with mustardy vinaigrette.
4. Spread a thin layer on a piece of toasted whole grain bread and top with slices of avocado, a drizzle of olive oil and an extra sprinkling of Piment d'Espelette.
Mix It
5. Mix mustard and olive oil, toss with fingerling potatoes and whole shallots before roasting. These mustard-crusted root vegetables make an ideal side to roast chicken, pork chops or baked salmon.
6. Mix a couple spoonfuls into softened butter for a flavorful compound butter. Use to top a steak, slather over pumpernickel bread topped with thin slices of smoked salmon or serve simply alongside a platter of radishes and Fleur de Sel.
Another must-have mustard for your larder...
Honey Mustard gets a makeover. Gone is the overly sugary condiment of our youth. The sweetness of floral honey shines through without overwhelming the palate, balanced by a spicy kick of horseradish that lingers on the tongue. Slather over a pork loin, use on sandwiches and in salad dressings, or use as a dipping sauce for soft pretzels.
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