Key Ingredient
KEY INGREDIENT: DIJON MUSTARD
The town of Dijon, France, gained its reputation as the home of mustard makers as early as the 13th century. In 1777, two Frenchmen partnered to produce what is, perhaps, the most well known brand of Dijon mustard today -- Grey Poupon.
French laws govern the labeling of Dijon mustard, which, like fine French wines, must adhere to "appellation controllee" standards. In the United States, many companies manufacture Dijon-style mustard, but Grey Poupon Dijon is produced and marketed solely by Nabisco.
The basics: Dijon mustard is made from brown or black mustard seeds. After the seeds are ground and the hulls removed, white wine or vinegar is added along with other fine herbs and spices. At only about 5 calories per teaspoon, Dijon mustard can be used liberally without adding inches to your waistline.
Selecting: Dijon-style mustard comes in different varieties, including spicy brown, whole grain, and honey-flavored. Some brands even come with a kick of horseradish. The mustard is commonly sold in glass jars and plastic squeeze bottles.
Storing: Store unopened containers in a cool, dry place. Refrigerate after opening.
Use: Dijon mustard is a versatile ingredient that can be used in making sauces, salad dressings and dips, just to name a few uses. Add a touch of Dijon mustard to a regular or lowfat mayonnaise with a twist of lemon and you have an instant sauce for grilled fish, chicken or vegetables. Use it when making Caesar salad or your favorite spinach dip. It's a perfect flavoring for ham and cheese omelets, macaroni and cheese and potato salad. And don't forget to spread some Dijon mustard on your favorite sandwich!
Where to buy: This product is widely available and sells for $3 to $4 for an 8-ounce jar.
Food Stuffs: Morsels
Barbara Burke is a Hawaii-Pacific University instructor who teaches and writes about food and nutrition. Contact her at the Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or e-mail her at: features@starbulletin.com
