Mustard is a favorite condiment for hot dogs, but it is often overlooked when it comes to its many culinary benefits. Mustard is especially flavorful when combined with other ingredients to create tangy marinades. Yellow mustard is an old standby, but mustards such as Dijon, honey mustard and stone-ground mustard create marinades with a different level of flavor.
Dijon-style
Dijon-style mustard is a dark-brown mustard with a pungent aroma and spicy flavor. A marinade made from Dijon-style mustard puts a new spin on grilled ribs or any grilled meat. To made a Dijon-style marinade, combine the mustard with olive oil, red wine vinegar and freshly chopped summer savory, an herb with a slightly minty flavor. If you don't have summer savory, substitute sage or small amounts of mint and thyme.
Classic Yellow
Classic yellow mustard, also known as ballpark mustard, is a favorite ingredient for Southern-style, grilled dishes. To make a basic, all-purpose marinade for steaks or other meats, mix yellow mustard with olive oil, red-wine vinegar, minced onion and minced garlic. Marinate the meat for as long as three hours. Before you marinate the meat, reserve a portion of the marinade and serve it with grilled meat.
Stone-ground
Stone-ground mustard, made by grinding mustard seeds with a heavy stone, is easily recognizable because it contains small bits of seeds. Mix stone-ground mustard with beer for a tangy marinade, then use the mixture to marinate pork chops or steaks before grilling. Combine beer and mustard, then add chopped garlic and onion, lime juice, brown sugar, olive oil, Worcestershire sauce and a few drops of hot sauce. Marinate the meat in the refrigerator for at least two hours.
Honey
Honey mustard makes an effective marinade for a variety of dishes, and especially brings out the subtle flavors of pork. You can purchase honey-mustard or you can make your own by mixing honey with either Dijon or stone-ground mustard. For a simple pork chop marinade, combine honey mustard with Worcestershire sauce and soy sauce. Marinate the pork chops in the refrigerator several hours or overnight.
References
- Oregon State University Extension: What is the History of Mustard?
- French's: Tangy Mustard Marinated Steaks
- RecipeTips.com: Stone Ground Mustard
- "The Sunday Times"; Honey Mustard Pork Chops; Gordon Ramsay; June 2007
- Market of Choice: Rib Eye Steak with Beer Marinade and Grilled Salad with White Balsamic Vinegar
- Epicurious: Grilled Country Ribs with Summer Savory Mustard Marinade
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