The Mustard Files: Spicy Spring Dijon

I’m a bit of sucker for interesting mustards.

In fact, it used to be I’d make a special trip to the local farmers market each spring to stock my pantry with a few variety of jars of flavoured mustards that would almost always last the year …but not much longer.

The sad part is that I’m the only one in my house who loves the yellow sauce, so I’m always buying and creating mustards for an audience of one.

Creating? You ask.

Why yes, if you can call starting with a store-bought mustard and experimenting with adding your own spices and seasonings to it to enhance the mustard experience, then of course creating.

Often I’ll spin up a little bowl of spicy mustard or curry mustard or garlic mustard to accompany a plate of bratwurst or a pan-cooked chop of some kind.

And tonight was no exception.


30ml dijon-style mustard
4 pinches of curry powder
2 pinches of ground cumin
2 pinches of cayenne pepper
1 pinch ground ginger

This particular blend turned into a medium-spicy mix that reminded me of a trip to Berlin and eating sausages on a busy street corner from a paper tray in the rain.

Appropriate then that I served it with some local sausage and looked out the window at the evening’s downpour.