Mustard. It's a pretty well-ignored condiment. At least on my end- I don't pay it much heed. But Grey Poupon- that's a different story- fancy mustard deserves a taste, at least.
And wasn't I in luck! I have been asked to review not one but TWO different types of Grey Poupon and give you my honest opinion! I got the jars in the mail and was really at a loss. Should I try to cook with the mustard? Have a run-of-the-mill sandwich? It's not exactly grilling-out weather, so a hamburger wasn't on the top of the list. What do YOU eat fancy mustard on?
Some of my husband's family is from Wisconsin, and Wisconsin "soul food" is bratwurst. I have been instructed that it is an abomination to eat ketchup on brats- mustard is the way to go. Because brats happen to be one of my husband's favorite foods, this was the obvious choice when deciding what to try the mustard on.
A meal consisting of brats, potato wedges, and baked beans was particularly summer-y in the middle of winter, but the warmth was welcome. And the mustards even added warmth- the "hearty spicy brown" variety included horseradish sauce, which gave the brat a bit of a kick! The flavor was good. The other variety, "harvest coarse ground," features whole mustard seeds. I really liked the flavor-it really did have a harvest-y taste, but the texture isn't what you expect in a mustard. While eating it, I did have a chance to reflect on Jesus' words- "If you have faith as small as a mustard seed..." This stuff is chock-full of them. It would make a great object lesson at a church picnic.
All in all, I liked the mustards. WAY better than your typical yellow mustard- which I'm not particularly fond of. Now that I have two jars of Grey Poupon, I'm hoping to find good recipes to use this fine condiment in. Any ideas?