In Praise of Mustard

Mar 1

If you were to visit the West Coast wine country during this time of year, you would see fields covered in yellow flowers. Every year between January and March, mustard flowers are in full bloom. It is such a valuable commodity in fact, they have a Napa Valley Mustard Celebration every March.

Its earliest beginnings are thought to be from modern-day Syria. Mustard seed “cakes” were produced thousands of years ago. But mustard really came into its own when Benedictine monks in Dijon, France mixed ground mustard seeds with white wine to make a piquant mustard that was an instant sensation.

Nowadays mustards are expressed in a myriad of flavored combinations from fruits to pickles to syrups.

Mustard is also famously fond of being paired with wines of every type. Together, mustard and wine form a harmonious duo, often appearing side by side in classic French cuisine. Its tangy acidity makes wine taste smoother and more balanced. Putting a pot of mustard on your charcuterie tray will add an uplifting sensory experience.

In addition to serving it as a simple condiment, I love to cook with it every chance I get. Here are a couple of my favorite recipes using mustard as the primary seasoning ingredient.

Dijonnaise Baked Salmon	Easy Roasted Mustard Chicken
½ cup Dijon Mustard I cup mayonnaise 1 Tbsp Your favorite seasoning blend 2 Lb Salmon Filet Olive Oil	1 Rotisserie Chicken cut into parts Olive oil ½ cup Dijon Mustard 1 cup heavy cream Pinch nutmeg Pinch ground pepper Kosher salt to taste
Directions: Preheat oven to 375 degrees. Place salmon on olive oiled foil line baking sheet. Sprinkle seasoning on salmon filet. Mix Mustard and mayonnaise together and slather on top of salmon. Bake for 20 minutes or the internal temperature in the thickest part of salmon reaches 145 degrees. Serve atop quinoa or saffron rice.	Directions: Preheat oven to 375 degrees. Place chicken pieces in an olive oiled baking dish. In a saucepan, combine mustard, cream, and seasonings. Heat over medium heat to a low simmer until slightly thickened. Pour sauce over chicken and bake for 30 minutes. Serve over roasted or mashed potatoes.
Wine Suggestion - A vibrant Sauvignon Blanc from California (You’ll want a touch of body as opposed to the lighter style from say New Zealand).	Wine Suggestion - Pinot Noir from California’s central coast.

Hours

Monday-Saturday: 3PM-11PM
Sunday: Closed

Kitchen closes at 10PM

Copa Wine Bar

19141 Stone Oak Pky
San Antonio, TX 78258
(210) 495-2672

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