My 5 Favorite Ways to Use French’s Classic Yellow Mustard
When you write about food, you get to sample some pretty interesting things — exotic marmalades, fancy ketchup, artisanal honey from specially fed bees. All of these items are delicious, don’t get me wrong — but sometimes, you crave a classic. Sometimes, you just need the food equivalent of a hug, and for me, that item (or condiment, at least), is French’s classic yellow mustard.
I know that there are all kinds of fancy, whole-grain mustards and white wine-infused French Dijons on the market, but when I reach for mustard, I reach for French’s. Inexpensive and comforting, it’s the perfect topper for everything from hot dogs (natch) to a cheeseburger pizza (yes, it’s a thing).
It’s spicy, it’s salty, and that vinegary tang wakes any dish up. Sure, you can now try “spicy” and “sweet” versions of the yellow stuff, but it’s the classic that always has me coming back for more.
After many years of mustard sampling, I’ve cultivated and curated my five favorite ways to use French’s.
1. On any sausage.
From brats to hot Italian links, I’ve never met a tubed meat that hasn’t been made better by a dab of French’s mustard. Sausage is typically pretty fatty, and the acidity of the mustard cuts through it with ease.
2. On egg salad and deviled eggs.
I’m not suggesting squirting yellow mustard all over your sunny-side up breakfast, but in dishes where mayo plays a big part (think egg salad), the zip and salt of mustard jazzes the whole thing up — no more flavorless deviled eggs here!
3. With shrimp and stone crabs.
Ketchup and horseradish is a classic cocktail sauce for seafood, but have you ever tried a mustard sauce? Combine mayonnaise, horseradish, and classic yellow mustard for a condiment that moves from shrimp to stone crabs with ease.
4. In your grilled cheese.
What’s better than a grilled cheese sandwich? A grilled cheese with a little mustard spread onto the cheese side of the bread (mayo goes on the outside for optimum browning potential). It’s your favorite childhood sandwich, updated for adults.
5. In a dressing for veggies (raw or cooked).
Many cooks use Dijon or whole-grain mustard in their homemade salad dressings, but French’s yellow mustard stands up just as well — its assertive flavor complements strongly flavored greens like arugula, and, when drizzled over roasted vegetables, it creates a beautifully tangy contrast to their muted flavors.
Go beyond the barbecue this year and try out French’s yellow mustard in your kitchen — you won’t be sorry!