This mustard is the ultimate mashup of yellow and whole-grain styles, with a spicy kick and a little Dijon-y sweetness. It's versatile and not over-the-top, so we'll turn to it whenever we need a good golden spread (every day!).
Bart J. Druery IV is upholding a family mustard tradition begun in 1888 when his great-grandfather, Augustus Bauer began to sell freshly prepared mustard from his storefront in Queens, New York. A. Bauer's recipe earned the gold medal at the 1931 International Fancy Food Exposition in Paris, and we totally taste why it's still popular more than 120 years later.
tip of the tongue
TRY USING AS AN INDIE UPGRADE TO ONE OF OUR FAVORITE RECIPES:
2 pounds green beans (I use the pre-washed, pre-snipped ones to save time)
4 tablespoons Baja Extra Virgin Olive Oil
Red pepper flakes
3 garlic cloves, minced
½ cup flat-leaf parsley, chopped
2 heaping tablespoons Whole Grain Mustard (3 for mustard-lovers like me!)
1 package AllGood Organic Roasted Almonds (about ½ cup)
1. Blanch green beans in a large pot of salted boiling water 3-4 minutes, then drain.
2. Coat a large skillet with 2 tablespoons olive oil and a pinch of crushed red pepper flakes (optional).
3. Add half the minced garlic and parsley, then half the green beans and a pinch of salt. Sauté until evenly coated with oil and thoroughly cooked (about 4-5 minutes). Put cooked green beans aside in a large bowl.
4. Repeat with the remaining green beans. (Depending on the size of your frying pan or if you double the recipe you might need to do this 3 or 4 times!)
5. Add mustard to green beans while they’re still hot and mix to evenly distribute. Finally, chop the almonds and mix them in.
6. Serve warm or at room temperature. If you decide to make the dish in advance, add almonds just before serving so they maintain their crispiness.
Total time: 20-25 minutes
GEORGE MOTZ SAYS...
Mustard seed, vinegar, salt, spices. Comes in an 8 oz jar. Refrigerate after opening.