Whole Grain Mustard

This was one of the very first condiments I ever made. I had been missing the rustic French whole-grain mustard I loved so much and wanted to recreate it using Indian mustard seeds. We soak the mustard seeds in vinegar like the french do and then grind coarsley. The result is a pleasant surprise—remarkably close to the French classic, with the same texture, gentle heat, and depth of flavour. Its uses are endless. Serve it as a condiment alongside fried foods and French fries, spread it into sandwiches, or pair it with both vegetarian and non-vegetarian snacks. It’s particularly good with cold cuts such as ham, salami, and sliced cooked chicken, where its sharpness cuts through the richness beautifully. It’s also an essential ingredient in a classic French vinaigrette. Simply whisk it with a little olive oil, salt, and pepper, and you have a simple yet elegant salad dressing that elevates almost any salad.

For me, it’s one of those pantry essentials I simply can’t live without—a humble condiment that adds character, flavour, and a touch of France to everyday meals.