THE FIRST SATURDAY OF AUGUST IS NATIONAL MUSTARD DAY. To celebrate this bright, versatile (and admittedly polarizing) condiment, we share six recipes that showcase its many personalities, from delicate to puckery bright.
Pork Medallions with Tarragon Mustard Sauce
The French are absolute masters at taming mustards, bringing out their subtle flavors. In the dish pictured above, cream, tarragon, wine and mustard add up to a sauce that brings a delicate finish to pan-seared pork medallions.
Potato Salad with Capers, Shallots and Mustard
Made with coarse whole-grain mustard, capers, shallots, parsley and lemon juice, then served warm, this lively potato salad is sophisticated enough to go with anything.
Crispy Chicken Schnitzel
Panko breadcrumbs give these weeknight-quick chicken breast schnitzels an assertively crispy outside. A good dollop of Dijon mustard gives them a delicious, bright bite.
Marion’s Creamy Mac and Cheese with Tarragon
You don’t even need to know mustard is there for it to bring out other flavors, particularly cheeses. You don’t taste the dried mustard in Marion’s famous (as-seen-on-TV!) mac and cheese, but it brings the whole dish to life.
Grilled Steaks with Sauce Vierge
Another French recipe, this one for an uncooked sauce—a sauce vierge—made with tomato, basil, garlic, shallots, capers and Dijon mustard. Think of it as a big-flavored salsa for steaks, fish, chicken, chops and more.
Mustard-Maple Glazed Brussels Sprouts with Bacon
If this dish doesn’t convert non-Brussels Sprouts eaters, I don’t think anything will. The sprouts are sautéed with garlic, tossed with walnuts, bacon and a mustard-maple glaze, and topped with Pecorino Romano.
Need more mustard? The quirky, pun-loving National Mustard Museum in Middleton, Wisconsin, just might be worth a road trip. Our mustard-loving older daughter has been there, and it is definitely on our weekend getaway radar screen.
Mustard day? Who knew! Although why am I surprised — there’s a day for almost anything, it seems. Including my favorite “day,” National Bicarbonate of Soda day (Dec 30th, I believe — just in time for New Years Eve!). Anyway, some good recipes here. I’ve never made Sauce Vierge — definitely need to try that. Thanks!