Originally published in the Journal de Montréal on January 6, 2007.
Mustard is derived from the Latin term «mustum ardens», meaning «burning must», and it refers to the fact that in the Middle Ages, this condiment was prepared by grinding mustard seeds with unfermented grape juice (or must) to bring out its flavour and pungent aroma.
Prized for over 3,000 years for the way it enhanced fish and meat dishes, it was also considered to be a cure for all sorts of illnesses, such as an antidote against poisons and even for enflaming the senses – thus making it a very popular medicine.
In the words of Pliny the Elder, ‘With a few spoonfuls of mustard, a cold and lazy woman can become an ideal wife.’
Use it to make mayonnaise or French vinaigrette, brush it on your meat before roasting it in the oven, enhance your sauces with it, or simply serve it as a condiment with deli products and most types of meat.
A few of our recipes that feature mustard:
- Classic Vinaigrette
- Coq au Vin Blanc
- Lobster Thermidor
- Roasted Pork Rack with Apples
- Swedish Meatballs
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