I've recently rediscovered Grey Poupon Dijon Mustard, much to my delight. It had fallen out of favor in my kitchen for several years, for reasons I cannot recall anymore. Perhaps it had something to do with the fact that it had become too ubiquitous or that Kraft Foods now owns the brand, thereby stealing any lingering notions of 'authenticity.'
But the truth is, Grey Poupon is a solid, classic choice for any pantry.
Grey Poupon first came into my life in the early 80s when it was considered to be rather gourmet. I remember my mother used to make a Chicken Cordon Bleu which consisted of a boneless, skinless chicken breast stuffed with ham and Gruyere cheese and napped with a sauce made with cream of mushroom soup, sour cream (fancy!) and Grey Poupon mustard (extra-fancy!).
A recent stint as a housesitter reintroduced me to Grey Poupon as it was the only mustard to be found in the house late one evening. I took a tiny taste and my mouth immediately watered, filling with a smooth mustardy taste and bringing on a nostalgic feeling. The mustard was very creamy, with the sharp, hot and sweet notes nicely balanced. It was good!
Grey Poupon Dijon Mustard can be used in any number of marinades and dressings, or as a nice accompaniment to a charcuterie plate. Use it as a condiment on sandwiches and alongside cold meats. It stands up well to hearty sausages, and while I doubt that I will be whisking it into a cream of mushroom-based sauce any time soon, I have recently added a dollop to enliven my homemade mac'n'cheese. The folks over at Gourmet even used it to make ice cream!
Me and Grey Poupon have come a long way since I chortled with my childhood friends over the TV commercials ("Pardon me, would you have any Grey Poupon?" "But of course!") It's no longer the fanciest mustard in the cupboard but it is a step or two above the vivid yellow of ballpark variety (which has its uses, too.) It's nice to have an old friend back ... but of course!
Do you still use Grey Poupon Dijon Mustard?
(Image: Kraft Foods)