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Pardon me?

post #1 of 19
Thread Starter you have any Grey Poupon? ok well does anyone use Grey Poupon and for what? I'm trying to come up with some Thanksgiving ideas. Thanks :smiles:
post #2 of 19
Yes, a large jar in the fridge.

I use it in the cheese sauce for macaroni and cheese, sandwiches, many vinaigrettes, marinades and so on. If you're doing a ham for Thanksgiving, it would be part of a good glaze.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #3 of 19
Ditto the uses Phil wrote above. It's also part of a glaze I make for Duck and in my Caesar dressing base.
post #4 of 19
this is not a thanksgiving meal by any means.. but this is an old family favorite that uses Dijon.

Dressed Chicken Breast with Angel Hair Pasta

1 cup prepared Hidden Valley ranch original ranch salad dressing
1/3 cup Dijon-style mustard
4 whole chicken breasts, cut up into bite size pieces
½ cup butter or margarine
1/3 cup dry white wine
10 oz angel hair pasta, cooked and drained
Chopped parsley

In small bowl, whisk together salad dressing and mustard; set aside. In medium skillet, saute chicken in butter until browned; transfer to dish. Keep warm. Pour wine into skillet; cook over medium-high heat, scraping up any browned bits from bottom of skillet, about 5 minutes. Whisk in dressing mixture; blend well. Serve chicken with sauce over pasta; sprinkle with parlsey.




post #5 of 19

oh and

ohhh and I also like to mix up a marinade of

¼ cup olive oil
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons lemon juice ]
1 tablespoon Dijon mustard
2 teaspoons beef flavored instant bullion

and slow cook a pork tenderloin in it.




post #6 of 19
Good lord I use Country Style Grey Poupon for soooo many things! It adds a bite that is fantastic!

As others have mentioned above:
Vinaigrette, salad dressing, Caesar dressing - a must
Rubbed on roasts or meats pre-seasoning to form a coating or shell while cooking.
To add to yogurt for a mayo alternative
To add to pan sauces during finishing
To add to mac and cheese
To add to sammys of course, anti-pasto type trays
To add to marinades, brines, barbeque meats pre-cooking
To smear on savory root veggies pre-roasting, also on potatoes, pre-roasting
To add to stews and fricassees

I adore the brightness it brings to a dish. :D
post #7 of 19
I use mutarde annicent....whole grain french mustard.

goes on charcuterie, pork loin/brisket sandwiches, caesar dressing, um.....pretty much everything mentioned above (only not mac/cheese, dried mustard occasionally for that) only with small chunks. :)

Thanksgiving was the question.....nope probably not Thanksgiving table but absolutely for turkey sandwiches afterwards, and whatever you call the bowl of leftover stuffing (yes I stuff) cranberry, mashed potatoes, gravy, turkey in a bowl, heavenly goo.....usually better than the separate stuff at the "big meal".
cooking with all your senses.....
cooking with all your senses.....
post #8 of 19
Trader Joe's has a very nice Dijon-style mustard that's actually made in France, as contrasted to Grey Poupon which is made in New Jersey. Joe's is a lot cheaper, too.

The curator of the Mustard Museum in Mount Horeb, Wisconsin refers to a mythical Mustard University... Poupon U.

Mike :lol:

Edit: checked my jar of TJ's- it's not not "Dijon-style"... it's made in Dijon
travelling gourmand
travelling gourmand
post #9 of 19
groan.....LOL......groan......boy my dad would love that joke.
cooking with all your senses.....
cooking with all your senses.....
post #10 of 19

Too many recipes to list...

Okay, I am totally a mustard devotee and along with Grey Poupon I created a blog to provide the history of Grey Poupon Mustard and to list some recipes. There are so many things you can use Grey Poupon Mustard for and now that they have come out with new varieties there are even more so. Try using the new Harvest Coarse Ground as a rub for your meats, or the Savory Honey as a dip or spread. Talk about yum!

And take some of the other suggestions to - they all sound delicious.

Go mustard.
post #11 of 19
One of my favorite pan sauces for a nice rib-eye is white vermouth, mustard, green peppercorns, demi-glace or stock, & butter.

I've used that sauce with medallions of pork tenderloin too.
The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
post #12 of 19
Thread Starter 
Hey oldschool and phatch those dishes sound mighty mighty good. Which flavor do you use? Have you guys heard about the 3 new flavors from Grey Poupon Mustard. I have all 3 in my kitchen and I’ve only tried the new flavors on sandwiches but I imagine its going to taste even more amazing dishes that both of you mentioned. Especially something like Harvest Coarse Ground that would go great on a rub for ham and that glaze for turkey. And if you guys like to put mustard in your dressings, try something like Savory Honey it’ll add a definite kick to your salad.

Awesome bluezebra! You should definently check out the website for Grey Poupon Mustard ( there’s a lot of cool recipes that are on there. There’s also a ton of info on the 3 new flavors out Have u tried em out? They’ll add even more flavor to all those dishes that you mentioned.
post #13 of 19
Just the original. Never tried any of the other flavors and for Whole Grain I prefer Pommery.
post #14 of 19
Thanks for posting that. I've seen the TJ's Dijon and have been thinking of trying it. You've given me the push.

It's my understanding - although I've not been able to find the source of the info again - that when Nabisco took over the production and marketing of Grey Poupon here in the US, they changed the formulation somewhat. It would be nice to get that confirmed one way or another.

post #15 of 19
Grey poupon doesn't fit the french controlled named product standard of dijon mustard. That's been true since before Nabisco took over as I recall.

For whole grain mustard, I'm a big fan of the Moutarde de Maille as I think it's called.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #16 of 19
Well, I called TJ's a "Dijon-style" mustard. Checking the label of my bottle, I find it's made in Dijon, so I guess it qualifies as a Dijon mustard, not "Dijon-style". Still a lot cheaper than Grey Poupon.

Poupon you, too :roll:

travelling gourmand
travelling gourmand
post #17 of 19
This has become a favorite at my house. It also works with broccoli but I like it best with cauliflower.

Dijon Cheddar Cauliflower

1 head cauliflower, trimmed but left whole
salt to taste
1/2 cup of mayo or sour cream (my choice is sour cream)
2 teaspoons dijon mustard
3/4 cup shredded old cheddar cheese

Pre-heat oven to 375.
Cook cauliflower in boiling salted water or steam it until tender crisp, about 15 mins. Drain and place in a shallow baking dish. Combine mayo (or sour cream) and dijon mustard. Spread over cauliflower. Cover with the cheese. Bake for approx 10 mins or until cheese is melted.

Serves 6 - 8
post #18 of 19
Thread Starter 
thats one tasty side dish. cauliflower is great and with cheese??? oh man that sounds amazing. since you gave a recipe Tarabel i thought id return the favor, the recipe is up on Grey Poupon website (GREY POUPON Mustards) and its a side dish and it involvese one of the newer flavors from Grey Poupon Mustard: Harvest Coarse Ground and involves cheese.

Sassy Mac & Cheese

Prep: 20 min.
Total: 40 min.
Makes 12 servings, 1 cup each

1 egg
2 cups milk
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
1 pkg. (16 oz.) penne pasta, cooked, drained
1/2 lb. pasteurized prepared cheese product, cut into 1/2-inch cubes
1/2 cup shredded sharp cheddar Cheese
1/2 cup shredded mozzarella Cheese
20 crackers, crushed
2 Tbsp. butter, melted

Preheat oven to 350°F. Beat eggs, milk and mustard in large bowl. Add pasta, prepared cheese product and shredded cheeses; mix lightly.

Spoon into 2-qt. greased casserole dish. Mix cracker crumbs and butter; sprinkle over pasta mixture.

Bake 20 min.

you should definently check out the new flavors but yeah omre iportantly that recipe. who doesnt love mac and chese!
post #19 of 19
I use it in a glaze with maple syrup, spices and citrus juice for ham.
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