Mustard Cooking Inspiration

Brought to you by our in-house Chef Kai Salimaki

What Is Mustard?

Mustard is a popular condiment made from the seeds of the mustard plant, a member of the genus Brassica and Sinapis. There are three primary types used to make a wide variety of mustards; from mildest to strongest, they are:

  1. White mustard seeds (Sinapis alba)
  2. Brown mustard, also known as Indian mustard (Brassica juncea)
  3. Black mustard (Brassica nigra)

Mustard seeds are sold whole, ground, or bruised. Powdered mustard is often sold as a blend of ground mustard powder, turmeric, and a bit of wheat flour.

Mustard is an under-utilized condiment that many might see as just a hotdog/hamburger/sandwich condiment. The fact that there are so many different varieties of mustard means that there are so many more uses for it as well. Think outside the box for your next recipe and see how mustard can add a zing to your culinary creations. 


Mustard is that secret ingredient in vinaigrettes that allow the combination of oil and vinegar to come together as an emulsified dressing. We can thank the mustard’s mucilage (a mix of proteins and polysaccharides that surrounds the mustard seed hull) for this amazing property. 

Classic Mustard Vinaigrette

3 parts neutral oil (Canola or vegetable oil)

2 parts acid (red wine vinegar, white wine vinegar, balsamic vinegar)

1 Tbsp wholegrain mustard

1 tsp granulated sugar

1 small shallot minced

1 clove of garlic minced

Salt and pepper to taste

Combine all ingredients in a mason jar and shake well for a minute or two and voila! Or go old school and combine vinegar, mustard, garlic and shallot in a mixing bowl and slowly drizzle in oil while whisking to have a truly emulsified dressing. 


Mustard is the back bone for rubs and marinades, ask any BBQ expert. Don’t overthink recipes, the only thing you will have to keep in mind is salt and acid content. Mustard is chalk full of both and you don’t want to over do it.  

All Purpose Marinade

Great for beef, pork and chicken!


- 1 small to medium sizes shallot (peeled, sub half a yellow onion if needed)

- 3-4 cloves garlic (peeled)

- 1 sprig fresh Rosemary (leaves only, no stems)

- 1 sprig fresh Thyme (leaves only, no stems)

- ½ a bunch of fresh flat leaf parsley (stems are fine)

- 2 Tbsp Favorite mustard (Try the Brassica Roasted Garlic Mustard)

- 1 Cup Canola oil (you can use extra virgin olive oil or go half and half)

- ¼ Cup Red Wine Vinegar

- 1 Tbsp Honey 

- Salt and Pepper to taste

Combine all ingredients in a blender or food processor and blend until smooth. Rub or marinate your meat and cover for at least 2 hours to get the flavour worked in. 

Dipping Sauce

For a quick and easy dipping sauce, think Honey Mustard!

Honey mustard sauce is the most incredible sweet, tangy, and creamy sauce made from simple ingredients like honey, mustard, mayonnaise, vinegar, and a couple spices.

We like to use the Spicy MOB Honey for a little extra kick. 

As a Spread for Sandwiches

Use Brassica Horseradish Mustard for roast beef sandwiches

Use Brassica Cranberry Honey Mustard for roast turkey sandwiches

Chef's Favorites

Creamy potato salad with Brassica Dill Mustard

Deviled Eggs with Brassica Black Pepper Mustard

Roast Turkey with Cranberry Honey Brassica Mustard and Fresh Herb Stuffing

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