{"id":246,"date":"2017-06-11T20:15:20","date_gmt":"2017-06-11T20:15:20","guid":{"rendered":"http:\/\/www.theworkinglunchproject.com\/?post_type=recipe&p=246"},"modified":"2017-08-18T23:16:11","modified_gmt":"2017-08-18T23:16:11","slug":"yellow-mustard-kick","status":"publish","type":"recipe","link":"https:\/\/www.theworkinglunchproject.com\/?recipe=yellow-mustard-kick","title":{"rendered":"Yellow Mustard With A Kick"},"content":{"rendered":"

This recipe,\u00a0Yellow Mustard With A Kick, elevates many preparations with its spicy-hot blend of prepared yellow mustard, mustard powder, vinegar, and seasonings.<\/p>\n

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Photo: Cynthia Dalton<\/figcaption><\/figure>\n

Yellow Mustard With A Kick\u00a0doesn’t mess around. It is pungent and assertive, not the type of condiment you’d want to eat by the spoonful straight from the jar (and if you do, you’re superhuman and not a little scary).<\/p>\n

That said, this turns mayonnaise into a fantastic bread spread for a steak sandwich \u2014 just enough heat to bring out beefy goodness without overpowering it.<\/p>\n

Its uses are many \u2014 marinades, salad dressings (both creamy and vinaigrette-style), soups, stews, sauces, pan sauces, and gravies \u2014 just to name a few. In fact, it would make a great extra addition to a Ranch Salad Dressing<\/a> recipe. And, let’s not forget macaroni or potato salad.<\/p>\n

For more about mustard, here’s a fun article from mentalfloss.com by Roma Panganiban, 13 Things You Probably Didn’t Know About Mustard<\/a>.<\/p>\n

For example, the article points out:<\/p>\n

Egyptian pharaohs stocked their tombs with mustard seeds to accompany them into the afterlife, but the Romans were the first to grind the spicy seeds into a spreadable paste and mix them with a flavorful liquid\u2014usually, wine or vinegar.<\/p><\/blockquote>\n

And, interestingly enough:<\/p>\n

As members of Brassica<\/em> or Sinapis<\/em> genera, mustard plants are close relatives to a surprising variety of common vegetables, including broccoli, cauliflower, turnips, and cabbage.<\/p><\/blockquote>\n

Makes sense come to think about it, those veggies do have a ‘mustardy’ component to their flavor profiles, especially in their raw state, and I remember my Mom often added mustard seeds to her cabbage dishes.<\/p>\n

While this recipe isn’t excessive in its spiciness, if you like your flavors bold and with ‘personality’, I think you’ll take nicely to Yellow Mustard With A Kick!<\/p>\n

Please let me know what you think in the Comments section below \u2014 I’d love to hear how you use mustard in your<\/em> culinary creations.<\/p>\n

 
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