mezzomediMustard
Pungent and tangy mustard, a lively heat that emulsifies vinaigrettes.
Mustard is a pungent and tangy sauce made from ground mustard seeds, offering a lively, slightly spicy flavor. In Mediterranean cooking, it subtly enhances vinaigrettes, marinades, and accompanying sauces for fish and meats. Its creamy emulsified texture and complex taste make it a key ingredient for balancing acidity.
Best pairings
Caper Classic86%Classic pairings in Provençal vinaigrette: mustard's tannin balances the acidity of capers.
Egg Classic82%Egg and mustard together form the stable emulsion of classic aiolis, mayonnaises, and vinaigrettes.
Rabbit Classic80%Rabbit with mustard, a French classic.
Celeriac Classic80%Celeriac remoulade; the mustard's tang awakens it.
Flat-leaf parsley Classic80%Flat-leaf parsley mellows mustard's pungency in Mediterranean herb sauces.
Wine vinegar Classic79%Mustard and vinegar, the base of vinaigrette.
Leek Classic79%Leeks vinaigrette with mustard, a bistro starter.
Lemon Classic79%Lemon and mustard together create the balanced acidity of Greek and Provençal vinaigrettes.
Olive oil Classic78%Olive oil stabilizes the emulsion with mustard and creates the most authentic vinaigrettes.
Anchovy Classic78%Mustard softens the pungency of anchovies and enhances their umami in Mediterranean sauces.
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FAQ
What goes with mustard?
Mustard pairs especially well with caper, egg, rabbit, celeriac and flat-leaf parsley. Classic pairings in Provençal vinaigrette: mustard's tannin balances the acidity of capers.
What can I substitute for mustard?
If you don't have it, try: wine vinegar, verjus, lemon.