Mustard

Moutarde

What it is

Romans ground the seeds into grape must — mustum ardens, “burning must”, gave mustard its name. The popes at Avignon kept an official Grand Moutardier du Pape, and Dijon built a gastronomic empire on the little seed’s fire.

In the kitchen

Heat kills its bite: whisk it in off the flame to finish a sauce. It is also nature’s emulsifier — the secret spine of every vinaigrette.

Goes with

Pork Chicken Tarragon Honey Egg Beef Dill

Same species

Baek-kimchi Broccoli Brussels sprout Cabbage Cauliflower Cavolo nero

Also used with

Caerphilly Dandelion greens Pork collar Pork tenderloin Skirt steak Honey vinegar

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