Ingredients

• 1 large egg, room temperature
• 1 cup avocado oil
• 1/2 tablespoon fresh lemon juice, room temperature
• 1/2 teaspoon salt
• 1 teaspoon ground mustard
• BLT:
• Heirloom tomato, sliced
• Flaky sea salt
• Coarsely ground pepper
• Red wine vinegar
• Bacon
• Sandwich bread
• Lettuce
• Dried oregano

Ingredients

• 2 tablespoons butter
• 1 cup finely chopped white onion
• 3 garlic cloves, minced
• 2 cups ketchup
• 1/2 cup packed brown sugar
• 1/3 cup molasses
• 1/4 cup cider vinegar
• 2 tablespoons yellow mustard
• 2 tablespoons chili powder
• 1 teaspoon salt, divided
• 1/2 tablespoon coarsely ground pepper
• 1/4 teaspoon cayenne pepper

Ingredients

• 4 tablespoons ground cumin
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 2 tablespoons olive oil
• 2 tablespoons orange juice
• 1 tablespoon chili powder
• 1 tablespoon lime juice

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs, room temperature, separated
• 2 cups 2% milk
• 1/4 cup canola oil
• 1 cup fresh blueberries
• Optional: maple syrup and butter

Ingredients

• 2 large navel oranges, halved
• 1 medium lemon, halved
• 3-1/2 cups water
• 3-1/2 cups sugar

What is a mustard sommelier?

Like a sommelier who knows the ins and outs of the wine list, a mustard sommelier knows how to prepare and eat mustard. Collins works for Maille, a mustard brand that has existed in France since 1747. (You’ve no doubt seen the fancy jars before.)

In order to build Maille’s presence in the U.S., the brand needed a domestic mustard expert, and Collins was tapped for the role.

“I spent time with the mustard sommelier we had on staff and learned from him the proper techniques of eating mustard, of preparation, the different styles, the different seeds, the history of [Maille] and of mustard itself,” Collins says. “The predecessor was very picky about who he was going to bestow the title to…I fell in love with mustard. About three years into my training, I was actually able to start utilizing what I’d learned.”

Collins also serves as something of a mustard ambassador, sharing what he’s learned with chefs and the general public to build an appreciation for this mighty condiment.

“As I became a mustard sommelier for Maille, I was also becoming an expert across the category,” says Collins. “I’m not only going to speak about Maille or Dijon when I talk about brands, though I probably hold Dijon dearest myself, because to me it’s the superior of all mustards.”

“I get way too excited about mustard,” he adds. (Hey, if you’re going to be a sommelier, having an infectious enthusiasm doesn’t hurt.)

The Best Ways to Use Mustard

Because there are so many varieties and brands of mustard, choosing the right one depends on what you’re making—so it helps to have plenty of options on hand.

“Currently, at home, I have probably 14 different mustards,” Collins says. “A dill pickle mustard from Terrapin Ridge Farms, Colman’s Mustard, four or five different Mailles in my fridge. There’s a pineapple mustard from Hawaii that’s absolutely killer, with a Dijon base.”

For the typical backyard cookout, he says, a classic yellow mustard like French’s will work great. Its high turmeric and vinegar content plays well against salty meats like hot dogs and hamburgers. Incorporating it into a recipe, however, isn’t ideal, as its high acidity level can overpower the other ingredients. In those cases, it might be better to try Dijon, which Collins refers to as the true “workhorse” mustard because its slightly mellower flavors complement a wider variety of dishes.

Don’t forget about whole-grain mustards, which are ideal for charcuterie boards. It’s also “absolutely killer” on top of smoked salmon, Collins says.

What’s the most unexpected use for mustard?

As a sommelier, Collins has a wide range of recommendations—some of which even the biggest mustard fans might never have heard of before.

“I’m a huge proponent of this: After doing a bunch of research, I realized that mustard reacts with chocolate the same way that espresso does,” Collins says. “So whenever you have a chocolate cake recipe that calls for instant espresso powder, and you don’t have any… add a little Dijon mustard to your brownie mix or to your cake mix. It enhances that chocolate flavor, but it doesn’t taste like mustard. You’re just going to have a chocolate brownie that tastes really good.”

And if you thought chocolate mustard brownies were the only dessert-oriented suggestion, you’d be wrong.

“Whenever you’re talking about grainy mustards and similarly textural things, I tend to put them on top of premium, high-fat vanilla ice cream, because it adds a cool texture and complements the sweetness,” Collins says. “That tends to be a little bit more of a stretch for some people, but it’s more or less the same as drizzling olive oil on top of ice cream.”

Even if these suggestions haven’t made you want a Dijon brownie, the variety and versatility of mustard is undeniable, and it’s unsurprising that someone could make a whole career out of learning more about it.

Perhaps mustard’s greatest attribute, according to Collins, is that it’s “so much better than ketchup.” Chicagoans who are passionate about their regional hot dogs certainly understand what he’s talking about.

What’s the best mustard for people who hate mustard?

Many people who don’t like mustard might have tried an assertive yellow variety once and been put off forever. To convince the mustard skeptics, Collins recommends spreading Dijon on a sandwich along with some mayo to diffuse its flavor profile.

Alternatively, people on the fence about this condiment can opt for a honey mustard, as long as it’s a brand that’s not too cloyingly sweet. From there, a mustard newbie can decide to work their way up to the stronger flavors, like spicy horseradish and Chinese-style hot mustard.

The post Meet North America’s Only Mustard Sommelier—Yes, It’s a Real Job appeared first on Taste Recipes.

Modena is a province in the heart of Italy’s Emilia-Romagna region, between Parma (of prosciutto fame) and Bologna. I’ve passed through the city of Modena many times to enjoy its rich food culture, pop into art museums, and, of course, stock up on that luscious, slightly syrupy vinegar. With a fascinating ancient history and centuries of cultural influence, the Modenese are serious about food, wine and their world-famous vinegar.

What is balsamic vinegar?

Dark in color with rich and concentrated flavor, balsamic vinegar is made from cooked grape must (crushed grape juice that still includes the skins and seeds). It’s believed that the first balsamic vinegars were produced in 11th-century Modena, if not earlier. Today, you’ll find the thick, intense, slightly sweet vinegar used in marinades, salads (mixed with oil into balsamic vinaigrette), cheese and desserts.

Balsamic vinegar of Modena

In Italy, true balsamic vinegar is made in the provinces of Modena and nearby Reggio Emilia. The label will either say Aceto Balsamico Tradizionale di Modena DOP or Aceto Balsamico Tradizionale di Reggio Emilia DOP.

These traditional balsamic vinegars must be made following strict production guidelines in order to get the DOP (Denominazione di Origine Protetta) stamp on their labels. For instance, they are required to be made from 100% grape must from exclusively local white grapes. Conversely, the less time-intensive Aceto Balsamico di Modena IGP can include up to 20% grape must from outside of Modena or Reggio Emilia.

The thick, glossy, traditional version is aged for at least 12 years in wooden casks, which impart a rich, complex flavor to the vinegar, like barrels do in winemaking. On the other hand, regular balsamic vinegar from Modena (IGP) sometimes contains additives like coloring and thickeners to mimic the viscosity of years of aging in barrels.

You’ll also find the term condimento balsamico, or “balsamic condiment,” on many bottles across Italy. Italian balsamic vinegars produced anywhere outside of Modena, or ones that don’t follow the precise regulations surrounding production, must be called condimento balsamico.

American and commercial balsamic vinegar

While the traditional product comes from Modena, balsamic vinegar can be made anywhere in the world, including America. Even though they are ineligible for the DOP label and don’t have to follow the same strict rules around grapes, aging and ingredients, many smaller American producers employ similar vinegar-making techniques to those traditionally used in Modena. Commercial balsamic vinegar, however, is often mass-produced without undergoing any aging at all.

Balsamic glaze

Balsamic glaze is sweeter, thicker and less acidic than balsamic vinegar alone. You can drizzle it on vegetables, meats, pastas or even strawberries and other fruits. Also called a “balsamic reduction,” balsamic glaze is made by thickening the vinegar over heat, which condenses its sweet flavor. Some balsamic glazes contain added sugar. You can buy balsamic glaze at the grocery store or make it at home on the stovetop.

How do you identify real balsamic vinegar?

It is easy to identify genuine balsamic vinegar because the bottle always says aceto balsamico tradizionale on the label. The bottles are also sealed with wax and have a DOP stamp on the label.

However, just because balsamic vinegar isn’t “traditional” doesn’t mean it has no merits. There are excellent Italian and American balsamic vinegars that aren’t made with traditional methods, but which are still delicious. In those cases, just pay attention to the ingredient list to avoid additives that might give the vinegar an artificial flavor. It’s a bit like how there’s a world of difference between true Parmigiano Reggiano and Parmesan.

How is balsamic vinegar made?

Traditional Modena balsamic vinegar is made by cooking and condensing white trebbiano and lambrusco grape must until it’s about half its original volume, with a minimum sugar concentration of 30%. After a few weeks of natural fermentation and acidification, the cooked grape must matures and ages in a progression of wooden barrels over the course of a minimum of 12 years. During this period, the vinegar becomes thicker and more concentrated in flavor.

How to Use Balsamic Vinegar

There are many ways to use balsamic vinegar in cooking beyond drizzling it on salads! Each type of vinegar offers a different flavor profile, and the rich, syrupy quality of balsamic makes it fantastic in glazes and marinades for meat (like this balsamic-glazed pork tenderloin), roasted vegetables, grilled fruit and other dishes that benefit from its tangy qualities. Of course, it can’t be beat in a quick oil and vinegar dressing.

The post What Is Balsamic Vinegar? appeared first on Taste Recipes.

Ingredients

• 1 pound tomatillos, husked, halved
• 2 whole green chiles, seeded, halved
• 1 medium onion, cut into wedges
• 1 jalapeno pepper, seeded, halved
• 5 garlic cloves
• 1 tablespoon olive oil
• 1-1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/2 cup reduced-sodium vegetable broth

Ingredients

• 3 cups sugar
• 3 cups water
• 3/4 cup white vinegar
• 1/2 cup cinnamon candies or 6 cinnamon sticks (3 inches)
• 2 tablespoons whole cloves
• 1/2 teaspoon salt
• 2 teaspoons red food coloring, optional
• 3 pounds medium apple, peeled, cored and sliced into 1/2-in. thick rings
• 2 quart mason jars

Ingredients

• 2 tablespoons butter
• 4 medium onions, thinly sliced
• 3/4 teaspoon salt

Ingredients

• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 tablespoon sugar
• 1-3/4 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 2 tablespoons dill pickle juice
• 1 cup finely chopped dill pickle
• 1 cup shredded sharp cheddar cheese
• 4 tablespoons snipped fresh dill

Ingredients

• 2 tablespoons plus 2 cups brewed coffee, divided
• 1 package (1/4 ounce) unflavored gelatin
• 3 tablespoons sugar
• Milk, sweetened condensed milk or lightly sweetened whipped cream, optional

Ingredients

• 3 packages (12 ounces each) frozen pitted dark sweet cherries, thawed and coarsely chopped
• 2 cans (8 ounces each) unsweetened crushed pineapple, drained
• 1 package (12 ounces) frozen unsweetened raspberries, thawed
• 9 cups sugar
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon butter
• 2 pouches (3 ounces each) liquid fruit pectin

Ingredients

• 4 cups fresh blueberries
• 2 cups sugar
• 1 package (3 ounces) lemon gelatin

Ingredients

• 8 cups fresh blueberries
• 6 cups sugar
• 3 tablespoons lemon juice
• 2 teaspoons ground cinnamon
• 2 teaspoons grated lemon zest
• 1/2 teaspoon ground nutmeg
• 2 pouches (3 ounces each) liquid fruit pectin

Ingredients

• 2 tablespoons dried cranberries
• 1/2 cup boiling water
• 1/2 cup butter, softened
• 3 tablespoons confectioners' sugar
• DOUGH:
• 2-1/4 cups all-purpose flour
• 1/4 cup packed brown sugar
• 2 teaspoons baking powder
• 1-1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup cold butter, cubed
• 1 large egg
• 1/2 cup canned pumpkin
• 1/3 cup 2% milk
• 2 tablespoons chopped pecans, optional

Ingredients

• 5 cups sugar
• 2 medium tart apples, peeled and coarsely chopped
• 1-1/2 cups cider vinegar
• 3/4 cup finely chopped green pepper
• 8 to 10 jalapeno peppers, seeded and chopped
• 1/4 cup water
• 6 to 8 drops green food coloring
• 2 pouches (3 ounces each) liquid fruit pectin
• Cream cheese and assorted crackers

Ingredients

• 7 cups sugar
• 5 cups chopped peeled fresh pears
• 1 cup drained crushed pineapple
• 2 tablespoons lemon juice
• 2 packages (3 ounces each) orange gelatin

Ingredients

• 8 medium peaches, peeled and cut into wedges
• 1 small unpeeled navel orange, cut into wedges
• 2 cans (8 ounces each) crushed pineapple, undrained
• 12 maraschino cherries
• 3 tablespoons maraschino cherry juice
• 2 packages (1-3/4 ounces each) powdered fruit pectin
• 10 cups sugar

Ingredients

• 2 cups mayonnaise
• 1 cup sour cream
• 1/4 cup white wine vinegar
• 1/4 cup minced fresh parsley
• 1 garlic clove, crushed
• 1/2 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces crumbled blue cheese

Ingredients

• 2-1/2 cups fresh or frozen strawberries, crushed
• 1-1/2 cups finely diced fresh or frozen rhubarb
• 2-1/2 cups sugar
• 1 can (8 ounces) crushed pineapple, undrained
• 1 package (3 ounces) strawberry gelatin

Ingredients

• 1 pound fresh or frozen blueberries (about 1 quart)
• 3-1/2 cups sugar
• 1 tablespoon bottled lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 pouch (3 ounces) liquid fruit pectin

Ingredients

• 2 pounds fresh figs
• 3 cups water, divided
• 2 cups sugar
• 1/2 medium lemon, thinly sliced, seeds removed

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons sour cream
• 2 tablespoons lime juice
• 2 teaspoons grated lime zest
• 2 garlic cloves, minced
• 1 teaspoon hot pepper sauce or Sriracha chili sauce
• 1/4 teaspoon salt

Ingredients

• 6 bacon strips, chopped
• 5 tablespoons all-purpose flour
• 1-1/2 cups water
• 1 can (12 ounces) evaporated milk
• Salt and pepper, to taste

Ingredients

• 2 cups water
• 12 medium tart apples, peeled, cored and chopped
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup lemon juice

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 1-1/2 teaspoons white vinegar
• 1-1/2 teaspoons sugar

Ingredients

• 1 cup coriander seeds
• 4 teaspoons cumin seeds
• 2 teaspoons whole peppercorns
• 1 cinnamon stick (3 inches)
• 2 bay leaves
• 2 to 3 black cardamom pods
• 8 to 10 green cardamom pods
• 8 whole cloves
• 1 whole star anise
• 2 mace blades

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• Dash white pepper

Ingredients

• 1/2 cup water
• 1-1/2 cups sugar, divided
• 1 package (12 ounces) fresh cranberries (about 3-1/2 cups)