This Is TASTE 539: Oh My, It’s a Great Talk About Dijon Mustard
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Feb 7, 2025 Chef Jeremy Salomon, known for his inventive dishes at Agi’s Counter and Pitt's in Brooklyn, brings a creative flair to Dijon mustard, even incorporating it into desserts. Meanwhile, mustard sommelier Brandon Collins shares his expertise from Maille mustard, unraveling the brand’s history and showcasing rare varieties. The duo dives into the versatile culinary uses of Dijon, highlighting innovative pairings and the delightful balance it brings to both savory and sweet dishes. Tune in for a zesty exploration that will elevate your mustard game!
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Early Dijon Exposure
- Jeremy Salamon's father always ordered extra Dijon mustard with his turkey club at diners.
- This instilled in Salamon the importance of having mustard with everything, even french fries.
Dijon Variety at Home
- Keep a variety of Dijon mustards in your refrigerator, including whole grain, hot honey, and classic.
- Use them for various purposes, from tuna melts to dipping.
Mustard Sommelier Origins
- Brandon Collins's title, Mustard Sommelier, originated with Maille in the 1700s.
- The role involves brand ambassadorship and understanding mustard nuances.