Old-Style Mustard
Generous and rustic, our old-style mustard reveals its whole seeds in a crunchy texture. A frank, slightly spicy character to enhance meats, vinaigrettes, and homemade sauces.
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SIDNA wholegrain mustard is made from whole seeds you can see and feel under the tooth. It is milder than the Dijon and more generous in texture: a mustard that shows on the plate, as much for its grain as for its taste.
In the kitchen
It is made for white meats and poultry. In a marinade with cider vinegar, oil and thyme it coats chicken and forms a grainy crust as it cooks — that is our marinated chicken recipe.
On a charcuterie or cheese board it is served as it is, by the teaspoon.
In a vinaigrette it binds less well than Dijon but adds bite: keep it for composed salads rather than delicate green ones.
It also goes very well with warm potatoes, in a lukewarm salad with a little onion and parsley.
Choosing it and keeping it
Refrigerated once opened, tightly closed. Whole seeds hold a little more moisture than smooth mustard: close it carefully so they do not harden.
Liquid rising to the surface after a few days is normal; stir it back in before use rather than pouring it off — it carries part of the flavour.
Like any mustard it dislikes a dirty spoon. Serve it with a clean utensil and the bottom of the jar will hold no bad surprises.
Frequently asked questions
- Is it milder than Dijon mustard?
- Yes, noticeably. Whole seeds release their heat gradually instead of delivering it all at once. That is what makes it easier to use generously.
- Can it replace Dijon in a vinaigrette?
- Yes, but the emulsion will hold less well: it is the ground seed that does the binding. Whisk it just before serving, or add a touch of Dijon alongside.
Recipes using this product
Main dishesChicken marinated in cider vinegar
StartersWarm potato salad with mustard
SaladsWhite cabbage and apple salad
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