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Entries tagged with 'Dijon mustard'

Sauced: Whole Grain Dijon Mustard

Joshua Bousel 7 comments

Finding the right balance of four simple ingredients, paired with a little time, is all that's needed to make an excellent whole grain Dijon mustard at home. More

Whole Grain Dijon Mustard

Serious Eats Joshua Bousel 3 comments

Finding the right balance of four simple ingredients, paired with a little time, is all that's needed to make an excellent whole grain Dijon mustard at home. More

Mesclun with Glazed Pecans, Goat Cheese and Dijon-Mustard Vinaigrette

Serious Eats Jennifer Segal Post a comment

This elegant salad is perfect for Thanksgiving. The goat cheese and pecans dress it up, and the dressing is one of those salty-sweet flavor combinations that everyone loves. More

Grilling: Mustard and Herb Crusted Rack of Lamb

Serious Eats Joshua Bousel 7 comments

I rarely miss an opportunity for rack of lamb, and the herb and breadcrumb coating made this perfectly medium-rare rack exemplary. A masterpiece in my mind, but was it enough to coax a lamb lover out of my lamb-averse wife? More

Blue Cheese, Mushroom, and Spinach Pasta Salad

Serious Eats HeartofGlass Post a comment

Dijon Mustard/Grey Poupon Is Not Elitist

Adam Kuban 25 comments

Regarding Dijongate, I was in the Alpha Quadrant all day yesterday and haven't really looked at a lot of the material out there on the issue, so I'm sure someone has already beaten me to the punch on this observation. But can I just point out that Dijon mustard is not elitist? Grey Poupon is made by Kraft Foods (the same people who make Oreos, Cheez Whiz, Kool-Aid, and Corn Nuts) and comes in a 10-ounce plastic squeeze bottle. Can a product that makes a fart sound really be all that uppity? Related: What Do You Think of Dijon on Burgers? [AHT]... More

What Do You Think of Dijon on Burgers?

A Hamburger Today Adam Kuban 26 comments

Oh, hell. "Dijongate," sparked by Obama and Biden's visit to Ray's Hell Burger, is probably pretty played out by now. I started a post about it yesterday and started bloviating, but my draft got too long and became unfocused. Partly... More

Cook the Book: Le Bernardin’s 'Crab Cakes' with Shaved Cauliflower and Dijon Mustard Emulsion

Serious Eats Michele Humes 8 comments

I’ve almost given up on crab cakes, because restaurants seem to want to put anything in them—from breadcrumbs to mashed potatoes—but crab. Ironically, Le Bernardin puts its crab-only crab cakes in quotation marks, so as not to mislead the... More

Historic Mustard Factory Closes in Dijon

Kerry Saretsky 9 comments

maille.com It was with great sadness that I read the Guardian’s announcement that Unilever, which assumed control of the two mustard brands Maille and Amora in 2000, will close its historic factory in Dijon, France. The facility has been producing Maille, the iconic French 18th century mustard, since 1911. But in a country where authentic culinary origin is next to godliness, this Dijon mustard will no longer be made in Dijon. In my home, populated by Frenchmen, we have no less than four flavors of Maille mustard on hand at any given time, and, in the fridge, at least two open jars of the 11-spice French mustard-based condiment Savora (produced by Amora). Apparently, the price of mustard grains has... More

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