Product Cutting: Dijon Mustard


Applications for Grey Poupon.


Grey Poupon mustard was created over 220 years ago in Dijon, France.
Today, the brand is made from the same ingredients—white wine, mustard
seed and a blend of spices. The brand is available for foodservice from
Kraft in both the classic smooth style and the coarser country style.
“Both work well in several applications,” notes Jeff Basalik, corporate chef. “It depends
what the operator wants in terms of build—more subtlety or more
rusticity.” Package sizes range from .25-ounce individual pouches to 8-
and 10-ounce tabletop jars or squeeze bottles and 48-ounce to 1-gallon
containers. Here’s what to look for when evaluating a premium Dijon
mustard.


  1. Spoon the mustard into a bowl and smell the product. The aroma
    should make the nose tingle slightly. You should sense a nice layering
    of flavors and no off odors or overpowering heat. “Grey Poupon mustard
    is an enhancer—it shouldn’t blow you away,” explains Basalik.
  2. Note the texture and color. Classic Dijon is thick, creamy and
    golden; Country Dijon is coarse-grained with crushed mustard seeds
    visible; the color is a deeper golden-brown.
  3. Sample the mustard with small tasting spoons, using crackers
    and/or water as palate cleansers. The flavor should be smooth, clean
    and well-balanced—never muddy. “Rounded in flavor with a touch of
    heat,” describes Basalik.
  4. Test the product in several applications:

  • Mix about 1 teaspoon into ¼ cup mayonnaise. Taste the “bite” to
    judge proportions. Stir the mixture into cooked potatoes to evaluate
    its binding qualities.
  • Add the mustard to a vinaigrette and whisk or shake to test its emulsifying properties.
  • Spread mustard on a sandwich containing sliced, cooked turkey or ham. Note texture, appearance and taste.
  • Coat surface of salmon fillets or chicken cutlets with Dijon and
    dredge in panko or bread crumbs. Check adherence and cooking results.

More From FoodService Director

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

FSD Resources