How are cooks coping with the mustard shortage? With philosophy and creativity! “When we miss a product, we always find solutions”, smiles Rodolphe Regnauld, chef of the starred restaurant L’Auberge du Pont, in Pont-du-Château. On a daily basis, he confesses to using mustard sparingly at the moment: “We use less or very little. It is mainly used in mayonnaise. When cooking mussels, for example, we like to prepare a little relaxed mayo with a little cooking juice. But you should know that at the base, in a mayonnaise, there is no mustard. If you add it, it’s a remoulade. No more than mustard is in the original vinaigrette recipe!
Rodolphe Regnauld, starred chef.
“A vinaigrette with mustard, in addition to oil and vinegar, is called French dressing. Mustard, a French passion… So what to do when it is lacking? Well, we adapt and we innovate!
Having to do without mustard, this can be an opportunity to innovate
Rodolphe Regnauld (Chef of the Auberge du Pont restaurant)
Rodolphe Regnauld offers us two interesting options to replace mustard. Horseradish first: the roots of this plant are a condiment with a strong, peppery flavor. You can grate a small amount and add it to mayonnaise or vinaigrette. You can also opt for horseradish sold in a jar, prepared in a sauce.
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Another possibility, more exotic and colorful: wasabi! “It’s Japanese mustard,” explains the chef. It is green, it is used in powder (which is diluted with water) or in paste. We find this spicy side that we like in mustard. “A green mayo? And why not, suggests the chef, because “doing without mustard can be an opportunity to innovate”. So let’s not deprive ourselves of it. Do you like to eat your steak fries with strong mustard?
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Try the chimichurri sauce! “It’s an Argentinian sauce prepared with oil, chilli, shallots, onions, parsley… that can be used as a marinade or as a side dish. “Ok we note. And if we have a furious desire to cook this classic of French cuisine that is rabbit with mustard? “I would advise you to cook a cider rabbit. It’s very good too, says the chef. And then, as with seasonal products, you have to know how to wait. The mustard will return! »
Catherine Jutier
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