February 5, 2010

Oh My Mustard

This weekend, my bet is neither on the Colts nor the Saints.  I’m putting my money, all five dollars of it, on the fact that you will most likely bite into / wolf down a large plate of (low sodium, home-made) fries or a quarter-pounder at some point during this festive weekend. To make those ball park treats all the more enjoyable, I also imagine that you will want something with which you can slather, slop, or dip. While I love Heinz no salt ketchup (5mg of sodium), I have to admit that I have a deep condiment commitment to mustard.  The little yellow, brown seed has a strong, natural spice and, while it is peppery in even its most simple, powdered form, the great mustard factory in the sky has also developed a spectrum of other flavors to dazzle our taste buds, from the nutty stoneground to the sweet honey.

The ground mustard seen above has 0 mg of sodium and I used to mix it with a little olive oil and honey to make my own low sodium paste.  Lately, though, more salt free brands have been cropping up, making my job even easier.  Two of my favorites are: Mendocino Hot & Sweet Mustard (0mg of sodium) and Westbrae Natural Stoneground Mustard (0mg of sodium)

While all these options are great for fries, burgers, and buns, there are many other ways you can incorporate mustard into your every-day recipes.  I often use the powder and the prepared mustards when I saute vegetables and as a spice rub or marinade for pork, chicken, and lamb.  A flick of cayenne with a pinch of the yellow powder can brighten up even the most simple braised brussel sprouts.

No matter who you are rooting for during this Sunday’s game, be sure to wave your mustard flag high and watch the mighty flavor  win over even the saltiest hearts.  And if you have an innovative use for this cooking muse, be sure to let me know.  Post up and chow on.

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