Today's Tip
France produces the world's best mustard and uses it in ways that go far beyond a condiment. Dijon mustard is a binder, an emulsifier, a marinade base, and a flavor amplifier. A chicken thigh brushed with mustard before roasting forms a crust that no breadcrumb achieves.
Try This
Coat the inside of a roasting pan with a thin layer of Dijon before adding vegetables. Or brush a salmon fillet with mustard and press fresh herbs into it before baking. The mustard holds the herbs, adds depth, and disappears into the crust. You will not taste mustard. You will taste better.
The chemistry of mustard's emulsifying power: mustard contains mucilage, a compound that acts as a natural surfactant — it allows oil and water-based liquids to bind. This is why a teaspoon of Dijon in vinaigrette makes it cling to salad leaves rather than pool at the bottom of the bowl. The same property makes mustard-marinated meat hold its coating through the heat of the oven. French cooks have used this for centuries without knowing the chemistry. Now you know both.
One French lifestyle tip, every morning at 7am. Free — always.