Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
January 8, 2023

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Mustard is a menu development dynamo, bolstered by four key attributes:

  • Its bright pungent flavor profile is well-positioned to complement today’s discerning tastes, with assertive tang and hits of savory spice.
  • Mustard’s varying texture plays of smooth, coarse crushed mustard seeds and chunky (with inclusions) provide chefs with flavorful development alternatives.
  • Mustard’s versatility across all dayparts and most areas of the menu makes it a must-have SKU.
  • Its impactful ability to elevate big flavor with only a small amount of product equates to menu cost efficiencies.

Mustard works beautifully as a complementary background note or prominent flavor callout. Here are five applications to spark ideas for culinary development:


    • Whole-grain mustard-crusted roasted pork loin rolled in fresh herbs and crushed pretzels
    • Yellow mustard-hot paprika-rubbed, smoked bone-in chicken thighs

    • Pale ale-mustard-orange-sumac-marinated grilled lamb loin kebabs
    • Maple mustard-black truffle-marinated grilled salmon fillet

    • Fresh green bean casserole with maitake mushroom-brown mustard-cream sauce and fried onion strings
    • Bourbon-mustard-glazed roasted butternut squash with cranberries

    • Prosciutto, shaved ricotta salata and apricot mostarda bocadillo
    • Fried chicken breast sandwich with Dijon mustard-dill aioli

    • Chinese hot mustard, vegetable oil, rice vinegar, plum purée, tahini and ginger
    • Dijon mustard, vegetable oil, cider vinegar, carrot juice, mango purée, honey and cumin



About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.