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:

1. WET RUBS

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

2. MARINADES

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

3. SAUCES/GLAZES/DIPS

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

4. CONDIMENTS

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

5. SALAD DRESSINGS

• 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