Whole-grain mustard
Mustard made with partially crushed whole mustard seeds, giving it a coarse, grainy texture and visible seeds. Milder and more complex than smooth Dijon; the seeds add a pleasant pop.
Used for
- charcuterie boards
- sandwiches
- vinaigrettes
- cheese pairings
- glazes
In the kitchen
- Spread.
- Whisk.
- Dollop.
Picking it at the store
- Maille and Inglehoffer are common brands available at most grocery stores.
- Once opened, whole-grain mustard lasts months in the fridge. It's very shelf-stable due to its acidity.
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