anyone here enjoy Dijon Mustard... anyone ever used it regularly in their favorite dishes (meats or salad dressings...perhaps used Grey Poupon Mustard

I use Dijon when I make one of my favourite Bavarian dishes...rouladen.

I add a bit to my mushroom port reduction. It adds a nice ballast to to the sweetness of the port. Pair that with a rosemary/blue cheese topped beef tenderloin and a big cab...mmm.

I also use in a "cafe au lait" sauce. Veal stock, heavy cream, half tbsp dijon, half tbsp grainly mustard with pork tenderloin. I like to add chantrelles and pair with Brussel sprouts and a good pinot noir.

I use Dijon Mustard for : Salad Dressing-dijon, lemon juice,olive oil, parsley, salt and pepper.
I add it to lamb, pork loin before I grill
and like to make a sauce after I saute chicken where I add a little butter, mushrooms, cream and dijon.

quote:

use Dijon when I make one of my favourite Bavarian dishes...rouladen.

Great example, fantastic dish!

I don't know about using it "regularly" per se, (depends on the meal) but I do have an awesome mustard collection.

A little good Dijon or similar mustard is invaluable in adding the final touch to a green peppercorn sauce, as well as a major ingredient in a moutarde sauce for rabbit.

all these different foods that use dijon mustard just made my mouth water just now. i was wondering though what brand of Dijon Mustard does everyone use when making these delicious recipes???

lately the dijon mustard that i'm using is Grey Poupon Mustard mainly the 3 new flavors that are now out. theres Harvest Coarse Ground, Hearty Spicy Brown and Savory Honey. theres info up on www.greypoupon.com

has anyone heard of these 3 new flavors or used Grey Poupon Mustard in their dishes?

It took a whole 7 posts for the link.

quote:

Originally posted by GrapeBarrel:
all these different foods that use dijon mustard just made my mouth water just now. i was wondering though what brand of Dijon Mustard does everyone use when making these delicious recipes???

lately the dijon mustard that i'm using is Grey Poupon Mustard mainly the 3 new flavors that are now out. theres Harvest Coarse Ground, Hearty Spicy Brown and Savory Honey. theres info up on www.greypoupon.com

has anyone heard of these 3 new flavors or used Grey Poupon Mustard in their dishes?

Do you like Grey Poupon on Spam?

I tend to prefer Maille, but I wouldn't say there is a massive difference between that and GP. I also prefer the flavour of the straight dijon rather than the grainy mustard (grains seem to have a little too much vinegar and give a somewhat pickled taste). On the other hand I like the look and bit of texture that the grainy mustard gives so I add a bit of that and then a equal or larger amount of straight dijon for the flavour.

Another favourite mustard recipe is Provencal chicken:
Marinate chicken thighs and/or breasts
1/4 cup dijon mustard
2 cloves garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
I tablespoon herbes de provence*
salt and pepper to taste

Bread and bake - reduce some stock, wine, shallots and some of the marinate (adding some tarragon is yummy), finish with butter.

In lighter dishes with good mustard, I like white Burgundy.

Grey Poupon is fine, I like Emeril's mustard also.

Maille, Laurent Clos and Fallot have always been fine mustard.

I had a mustard from Pommery that was fantastic, and Coleman's is always solid.

One of my standby dressings is

Sherry vinegar
Olive Oil
Walnut Oil
Shallots
Dijon Mustard
Salt & Pepper.

Since it's Dijon I would think a chardonnay from The Cote d'OR.

quote:

Originally posted by mpls wine guy:
Since it's Dijon I would think a chardonnay from The Cote d'OR.

For the love of all that is good in this world, stop trying to think. You have not been successful in years if ever!

Gee thanks, w+a! I just blew beer out of my nose.

PH