Chicken in a mustard blanket
Brits are turning to Dijon mustard to save time and save pennies as the humble condiment becomes a staple in British home cooking.
A whopping 80 per cent of Brits admit to having at least one jar of Dijon mustard in their kitchen, with almost half using two different types depending on their mustard mood.
The top reasons why Brits are choosing Dijon mustard include the fact that it's easier to cook with due to its long shelf life and cheaper than buying expensive sauces each time they want to flavour a dish, according to new research from Grey Poupon Dijon Mustard.
No longer simply dolloped on side of plate or squirted onto a burger, Dijon mustard has confidently made the leap from condiment to ingredient in the hearts and stomachs of the nation.
Over a third of Brits regularly use mustard when cooking and 47% are more than happy to experiment, using it in a recipe that does not list it as an ingredient.
Well loved in marinades, cheese sauces and beef wellingtons, mustard has been embraced by Britain to such an extent that mustard ice cream, chocolate mustard and mustard macaroons can now be found across the country.
Professional chefs recognised its usefulness many years ago. Henry Harris, Chef and Patron of highly acclaimed Racine restaurant in London says: “Mustard can really add richness and comfort to a dish. Using Dijon mustard made with white wine will give a lovely rich and smooth flavour which will shine through in cooking. Grey Poupon Dijon mustard does this expertly and I love the touch of piquancy it adds to a range of different meals.”
Grey Poupon has maintained its quality for more than 200 years. It’s the only Dijon mustard to include white wine in its recipe, ensuring not only that its unique flavour shines through in cooking, but also that it has none of the bitterness of Dijon mustards made with vinegar in their recipe. It adds a creamy, piquant flavour to an otherwise quite ordinary dish.
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