What’s the best sandwich condiment? Butter.
Seriously. Butter. And no, I don’t just think every answer to every food question is butter. Sometimes the answer is cream, salt, bacon, or chocolate. But butter is always in the Final Four.
I remember the days I had to keep my I-like-butter-on-my-sandwich secret all bottled up inside. Back in the days I counted calories. Back in the days when it wasn’t cool to like fat. Back in the days of Special K and skim milk.
Back in the days of mustard.
If ‘how can I make this turkey-on-wheat-hold-the-cheese-extra-lettuce?’ was the question, mustard was the answer. Mustard is tasty AND has 3 calories per teaspoon. So… even if you wanted to get cray-cray and add a whole tablespoon, you only got socked with 9 whole calories, which you could easily burn by walking 2 minutes at a brisk pace.
This.was.my.life. I was a dietitian-to-be in the 90s. Just kind of goes with the sad, sad territory.
Luckily, Belgium happened. Then butter happened. Then happiness happened.
Unfortunately, I left mustard back in my previous life. It had a stigma of being the go-to, eat-all-you-want-and-it-won’t-make-you-fat condiment in my mind and nothing would change it.
Then I made Mustard Chicken Salad and life changed. This mustard stuff was amazing! Never mind sandwiches- put it in dressings, sauces, marinades, oh my! Make it grainy! Make it Dijon! Make it sharp and creamy! Any way you make it, make it mine!
So… I’ve been on a mustard kick. My newest addiction? Three-Mustard Bistro Marinade. So, so, so easy and SO fabulous. Plus, the word ‘bistro’ is in it. You know how I feel about all things French. Oui.
I’ve used this marinade for skirt steak and chicken, and I’m only getting started. I can’t wait to use it on flank steak, fish, pork, lamb- everything. The flavors are so classic, and after bathing the meat for 24 hours, do they ever shine through. OMG, it’s so good.
I’m glad mustard and I are friends again. It will continue to enrich my food regularly. And although I left my mustard stigma back in the 90s to rest in peace alongside my Rachel haircut, I still have amazing calorie-guessing skills, so if you’re ever in a contest, I’m your girl!
- 1 8-oz jar Dijon mustard
- ½ c grainy mustard
- ¼ honey mustard
- 1 c white wine
- ½ c (1 stick) unsalted butter
- 4-5 scallions, trimmed and chopped (use the whole thing- live dangerously)
- Kosher salt and freshly ground black pepper
- In a medium bowl, whisk together the mustards and wine. Melt the butter in a saucepan over low heat, then whisk in the mustard mixture, scallions, 1 t salt, and ½ t pepper until emulsified. Cool completely before using.