Isabel Freed makes the one essential we won’t grill without: small-batch, organic mustard that packs in flavor and spice, but without the extra calories. We rarely use the word “calories” on TCM. It’s our stance that our many female readers hear enough about calories already, and that, if you’re packing in high-quality, highly-nutritious foods, you and your waistline are headed in the right direction. But, when it comes to condiments, especially for rich meals on the grill, light sauces and marinades are much appreciated!
We use mustard like it’s going out of style, for grilling, naturally, but also for year-round salad dressings, veggie dips and sandwich spreads. Isabel’s farm-based canning company, Pantry House, makes two of our favorites: whole grain beer mustard and a spicy horseradish mustard that will knock your socks off.
Pantry House uses only organic and sustainable farms to source their ingredients. The farm pictured, Route 1 Farms, is owned by a dear friend of Isabel’s and produces the peppers for another of her killer condiments: her breakfast-perfecting Pepper Jam. We love these summery photos of Isabel and friends grilling on the farm. Get in on our mustard obsession and take Isabel’s tips for using the spicy stuff every which way, including her recipe for a perfect mustard dressing!
Our Favorite Healthy Condiment 7 Ways
Grill Classics with It:
Spread atop any of your grilled favorites. Hamburgers, veggie burgers, sausages, or brush directly onto steak, fish or chicken while still on the grill (brush on with about three minutes of cooking left). The mustard will caramelize with the grilled meat, leaving it juicy, sweet and tangy.
Grilled Veggie Marinade:
Simply add equal parts mustard, extra-virgin olive oil and balsamic vinegar to the veggies you’ve selected for grilling. Marinate for at least one hour before grilling.
Shrimp with Mustard Dipping Sauce:
Whisk equal parts mustard, lime and brown sugar together. Add in a few dashes of sriracha to the mixture. Drizzle atop grilled shrimp.
Spice up Your Favorite Dip:
Stir in 1 to 2 tablespoons of mustard into your favorite dip, like onion dip or spinach artichoke dip with whole-grain beer mustard or cheddar dip with and horseradish mustard. Serve with pita chips or veggies.
Add to a traditional potato salad for an added kick. Stir 2 tablespoons of mustard into the mayonnaise or yogurt base – or go dairy-free by using only mustard.
Add mustard to a charcuterie and cheese board. An easy and tasty way to kick off any of your summer fetes.
See my recipe below for a perfectly balanced, delicious vinaigrette. I promise you’ll make this again and again…
Honey Mustard Walnut Vinaigrette
[Use dry measurements]
1/4 cup extra-virgin olive oil
1/4 cup walnut oil
1/4 cup balsamic binegar
1/8 cup red wine vinegar
2 Tbsp mustard (whole-grain beer or horseradish)
1 Tbsp brown sugar
1 Tbsp honey
1 clove garlic, minced
Whisk all ingredients together until well combined. Salt and pepper to taste. Can be refrigerated for up to 3 days.