Wholegrain Mustard Used In The Devil’s Kitchen
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Having grown up in Switzerland with Thomy Senf (a Swiss favourite that comes in a tube) and French Dijon mustards, I never developed a taste for the yellow mustard used in Canada and the US. I’ve always considered it only fitting on baseball game hot dogs (yes, sometimes there is a modicum of snobbery In The Devil’s Kitchen).
For most of the salad dressings, and other uses In The Devil’s Kitchen, I prefer a robust wholegrain mustard. In this variety of mustard, the seeds are not ground up – they’re mixed with seasonings, vinegar or wine, and have a coarse texture.
Of course, you can easily substitute a Dijion mustard for whole grain. However, Dijon has a sharper flavour, so adjust the amount down a bit. No rules In The Devil’s Kitchen. But please, no yellow mustard from a plastic squeeze bottle.
