Dijon mustard (Recipe: French potato salad)

Who can forget the commercial — it ran on television forever — two limosines pull up next to each other, the windows silently roll down, and from one, an outstretched arm and a mellifluous voice, asking,

"Pardon me, but do you have any Grey Poupon?"

"But of course," comes the disembodied reply from the other car.

The jar of dijon mustard changes hands, and we're left to believe that no self-respecting chauffeur-driven limosine would be without this most famous of condiments.

I don't know about limos, but my pantry wouldn't be without Dijon mustard. Never mind how very good it is on a grilled chicken sandwich; it's the secret ingredient in my homemade marinara sauce, beef stew, and other dishes that love a bit of undefinable tang. Usually I have Grey Poupon, which is easy to find in my local markets; sometimes I keep a jar of Maille, too.

Mustard-making in the Dijon region of Frances dates to the 13th century. Grey Poupon mustard came on the market in 1777, when a Mr. Grey and a Mr. Poupon (no kidding) formed a partnership. Grey had developed the recipe; Poupon had the money to back the venture. Though the original Grey Poupon store still stands in downtown Dijon, most of the world's mustard is made from seeds grown in Canada.

Dijon mustard is made from husked black mustard seeds, blended with wine or vinegar, salt, and spices. It is pale yellow, with no artificial coloring agents allowed, and varies from mild to very hot.

An essential ingredient in many French sauces, Dijon mustard pairs well with vegetables (as in this recipe for cucumbers in dill sauce), chicken and beef (carpaccio, anyone?). It also cuts the oiliness of salmon and bluefish.

Pardon me....do you have any Grey Poupon in your pantry?

French potato salad with basic vinaigrette

Every cook develops his or her basic all-purpose vinaigrette. Here’s mine. If you like your dressing a bit sweeter, or are including fruit in your salad, try adding 1 tsp of honey. Serves 8.

Ingredients

3 lbs Yukon gold potatoes, scrubbed clean but not peeled
1 cup roughly chopped flat-leaf parsley
Sea salt and coarse black pepper, to taste

For the vinaigrette:
1/3 cup red wine or sherry vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper
2/3 cup fruity extra-virgin olive oil

Directions

In a large pot, place the potatoes (cut in half if large) and cold water to cover. Bring to a boil, then simmer for 15-20 minutes or until potatoes are tender.

Meanwhile, combine all vinaigrette ingredients in a jar, and shake to emulsify.

When the potatoes are cooked, drain, and remove potatoes to a cutting board. As soon as they are cool enough to handle, slice into 1/4-inch thick slices and place in a large bowl. Add the vinaigrette and parsley, and toss gently until the potatoes are coated. Add salt and pepper to taste.

[Printer-friendly recipe.]

Comments

Hi Lydia! This sounds like something I would really like to eat. I love the mustard and eat it on a lot of sandwhiches, especially ham. I sometimes add a teaspoon or so to my fritatta's (nice when added with the cheese & ham fritatta).

Happy fall!
Pam

Dijan Mustard is the secret to a great Quiche I make. Coat the pie shell with mustard for great flavor, and to protect the shell from becoming saturated with the egg mixture. Do not use cream (only milk) and cut the cheese to 1/2 cup, and you have a healthy version of Quiche. I lome mushroom and leeks, sauteed before adding to the dish.

Panic attack at in my kitchen last night - completely out of dijon mustard! Jars and jars of spicy brown mustard, hot asian mustard, classic yellow mustard, even some wacky cranberry mustard (ick) but not a speck of dijon. I am addicted to a lemon dijon dressing (see above recipe but swap fresh lemon juice for the vinagar and add a pinch of sugar...) so I scrapped the whole salad idea and cooked broccoli and carrots instead.

Hi..I've been to Dijon and have a collection of mustards to continue my taste adventures. Has anyone found Amora brand Dijon mustard here???Help!!!It's the best and I can't go to France to get it.

hello. i would just like to know the ratio of honey to mustard in honey mustard. can you let me know please?

Sharon, it's impossible to give you a definitive answer; each formulation will be different, and the point of the honey is to balance the heat of the mustard without leaving the mustard too sweet or gloppy. If you're starting with hot English mustard, like Colman's, you'll want more honey; but honey dijon doesn't need as much sweetness to achieve a good balance. When buying commercial honey mustard, make sure honey is not the first ingredient listed. Hope this helps...