Raised in Australia by Greek-Italian parents, Harry Lalousis has always had a passion for good, hearty food. Maille appointed Harry to become a mustard sommelier, the profession which La Maison Maille has had in their boutiques since 1747, training at Maille’s boutique in London, UK. Through this extensive training, Harry has amassed a wealth of knowledge on the process of growing mustard seeds, the production of mustard, mustard flavour profiles, food trends and more. Each month, Harry will share his tips for cooking with mustard on Maille.ca.
Much more than a condiment for hot dogs at baseball parks and sandwiches at your local pub, mustard could be the gateway to a slimmer and healthier you this year. Best known as a low cal alternative to mayo and sugary ketchup, it is also recognized for its helpfulness with appetite stimulation and digestion, for its ability to produce saliva as well as boosting metabolism. An excellent source of nutrients including a good amount of mega-3 fatty acids, selenium, fiber, protein, magnesium, iron and calcium to only name a few, mustard is the unsung hero of the kitchen cupboard.
Purely made of wine, wine vinegar, salt and mustard seeds, mustard packs a punch with a functional and highly nutritious seed. It is an healthy condiment choice with only 30 calories per tablespoon while mayo counts more than 94 calories per serving and packs in 15% of your daily intake of overall fat and 8% of your daily value of saturated fat.
Though eating mustard alone won’t (apologies for the pun) cut the mustard, replacing sugary and fatty condiments are small and easy steps to give your system an extra boost. There is evidence that eating spicy, wholegrain mustard can help increase your metabolism by up to 25% following consumption, allowing you to burn more fat more quickly. Scientists from England’s Oxford Institute recommend having a teaspoon of hot mustard, one hour before eating a heavy meal to help the body to more efficiently break down the nutrients and burn the lipids instead of converting and storing them into fat cells.
Health claims aside, mustard remains the only condiment allowed in most diets. The savour boosting delicacy is prized by body builders, nutritionists and weight management experts for its versatility and its ability to add depths of flavour to a huge range of dishes. Did you know that by adding a few spoonful while cooking, mustard enhances by tenfold the flavours in your dish? Amp up the flavour of boneless chicken, fish or meats by marinating or glazing by adding a few spoonful while cooking. Explore new flavours by experimenting with Maille’s gourmet mustards: Try Maille’s pesto and arugula mustard on salmon or Maille’s Mango and thai spices mustard on poultry. Make a light sauce with low sodium broth and Dijon or a delicious dip with Greek yogurt and flavour mustard. Because Dijon is thick, it can also act as an emulsifier in lieu of high-fat ingredients such as butter or cream in sauces.
Since its name originates from the Latin word “mustum” which implies “must”, go ahead and experiment, you’ll be inspired by its versatility! Check out our November blog post to learn how to create your own flavoured mustards and get in touch with via Twitter or Instagram by using #AskMaille if you have questions or need inspiration. Happy New Year foodies!