I am just here making a little sammy for a late dinner (since I had a late lunch, too). And as I was whipping up my new go-to spread to add to my tuna salad, I felt compelled to share this tip for everyone else's enjoyment. It's a condiment that many people probably do not have in their stock, but which all persons would do well to add because it's versatile and oh-so-delicious. Here it is:
Whole Grain Mustard.
If you're like me, you probably already have an assortment of mustards: yellow, brown, Dijon. But this one is different. It has (due to the whole grains) a little pop-burst to it, and even a slightly sweetish flavor, and tastes rich.
Go buy it now--it's right there next to all the other mustards in the supermarket. Really. I'll wait....
Ok, so now that you have it, let me reiterate how yum it is.
I started buying whole grain mustard a few years ago because I found a recipe for a fancy pork loin meal on Food Network's website. It was an Ina Garten (aka Barefoot Contessa) recipe. She uses whole grain mustard often in her cooking, so I have her to thank for introducing me to it.
The pork was delightful and my husband and I received rave reviews on the meal.
More recently, I was looking for a good potato salad recipe. Again, Ina delivered. Again, it called for whole grain mustard. I got rave reviews on the potato salad too--everyone asked for the recipe. I'm telling you--it's the mustard that makes it good.
A few days post-potato salad, Brian and I were watching Chopped. He felt inspired to come up with a "weird" recipe for us to enjoy, so he told me his plan. (It wasn't too wild and wacky, but was basically a tuna salad lettuce wrap melt.) I was game to try it. I only made one suggestion to him: since there happened to be some of the potato salad "dressing" left over, I suggested he use it instead of the plain mayo to make the tuna. He did. Those lettuce wraps were amazing! It was that dressing.
I tried it on egg salad, too--also a success.
So here's the recipe I use (which is slightly modified from Ina's) which you, too, can enjoy with egg salad, tuna salad, potato salad, or, as I also used it, as a spread on a grilled chicken sandwich with lettuce and tomato. All, I promise, were delish and it's due to the whole grain mustard.
(For a little over a cup yield of the spread)
1 cup mayo
2 tbsp whole grain mustard
2 tbsp Dijon mustard
3-4 tbsp fresh dill weed, minced
pepper to taste
(I would suggest NOT adding salt--I've found the mixture quite salty enough without adding it in there)
Stir and enjoy!
I hope you take the time to try this lesser-used mustard. I think you'll be glad you did.