Whole-grain mustard is brown and white mustard seeds mixed with vinegar, salt and other spices. It’s different from American, deli, and Dijon mustards in that the seeds are kept whole, instead of grinding them to various degrees of smoothness. It’s one of the mildest of prepared mustards, with a light tanginess, and is versatile enough to be served with a variety of meats and vegetables.
Potato salad is the easiest way to use whole-grain mustard. In a large bowl, mix 1/2 cup chopped parsley, tarragon, and chives with 2 thinly sliced scallions (light green and white parts), 2 tablespoons each of olive oil and whole-grain mustard, 1 tablespoon red wine vinegar. Add 1.5 lbs of steamed boiling potatoes* and toss until potatoes are covered with the dressing. Serve hot or cold.
adapted from Real Simple, May 2012.
Here are a few recipes that use whole grain mustard:
- Sauteed Chicken Breast with Whole Grain Mustard and Sage via Food Network
- Braised Short Ribs with Whole Grain Mustard via Food & Wine
- Roasted Guinea Hens with Whole Grain Mustard and Herbs via Epicurious
- Roast Salmon with Whole Grain Mustard via Food & Wine
- Whole Grain Mustard Pan Sauce via Serious Eats
- Green Beans with Whole Grain Mustard via Epicurious
- Herb Roasted Fingerling Potatoes with Whole Grain Mustard via Williams Sonoma
*Boiling potatoes are fingerling, red or new potatoes.