If push came to shove, there’s only one condiment we’d bring to a desert island: Whole Grain Mustard made by Tin Dizdarevic. So good it would make sand worth eating.
They say necessity is the mother of invention and that was definitely the case with Tin’s mustard. In his former life, the classically trained chef worked at New York City's Craftbar. One day, he ran into a charcuterie snafu: they were running out of mustard. Short on time but mortified to serve cured meats sans mustard, Tin decided he’d try his hand at whipping up a batch. He modeled it after the restaurant’s proprietary mixture of regular and whole-grain mustards, and with a bit of tweaking, it soon became Craftbar’s main jam. (Er, mustard.)
Its straightforward ingredients, including un-ground seeds, give the mustard a slightly crunchy and poppy texture – "like caviar," Tin says.
Perfectly seasoned, with a tang boosted by cider vinegar, this is that one jar we keep in our kitchen pantry at all times. We’re obsessed. With all the products we’ve tested (which is a lot), this Whole Grain Mustard remains one of the best things we've ever tasted.
We use it everywhere we can: on hot dogs, in sandwiches, on vegetables (make these green beans, stat), as a meat marinade, spooned onto a cutting board to eat with charcuterie, whisked into salad dressings, dolloped onto boiled potatoes, smeared onto toast, stirred into mayo to make a sauce for poached fish and, more often than we’d like to admit, straight out of the jar as an emergency dip for sliced salami, potato chips, rolled up cold cuts and anything else that happens to be around.
But our favorite way to get our Tin on? In this vinaigrette, which we make a big batch of and keep in the fridge (it keeps for up to two weeks) – it’s great on everything from simple greens to steamed vegetables, and as a marinade for chicken, lamb, fish, pork…
You get the idea.
Smooth Whole Grain Mustard Vinaigrette For Everything
1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced (about ½ teaspoon)
2 teaspoons Whole Grain Mustard
3 tablespoons lemon juice
¾ cup Organic Extra Virgin Olive Oil
Freshly ground black pepper
1 tablespoon freshly chopped mint, or 2 teaspoons dried (optional)
1. Combine shallot, garlic, mustard and lemon juice in a large bowl and whisk to combine.
2. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar (a mason jar works great), seal, and shake vigorously until emulsified. Season to taste with salt and pepper, and add mint if using.
Total time: 5 minutes
Yield: Makes about 1 cup