There are many jobs in the culinary world that seem too good to believe. It’s possible to be a Master Cheesemaker, a chocolateier or a professional flavorist of ice cream. Brandon Collins is a corporate executive chef for Unilever, and he’s a professional mustard sommelier.
What exactly is a Mustard Sommelier?
A mustard sommelier is a professional who understands how to prepare mustard and consume it. Collins is a representative of Maille in France, which has been around since 1747. You’ve probably seen these fancy jars.
To build Maille’s presence in America, Collins, a mustard expert from the U.S. was hired for the position.
I spent time learning from the mustard sommelier that we employed about the correct techniques for eating mustard and the preparation of it, as well as the various styles, seeds, history, etc. [Maille] Collins adds, “and of mustard itself.” The predecessor had a very strict policy about who would receive the title. I fell in love to mustard. After three years of training, I began to use what I had learned.
Collins is also a kind of mustard ambassador. He shares what he has learned about this powerful condiment with the public and chefs to help them gain a better understanding.
Collins says that as he became an expert in the mustard category, he also gained knowledge across all categories. When I speak of brands, I won’t just mention Maille and Dijon, although I do hold Dijon most dearly, as it is the best mustard in my opinion.
He adds, “I am way too enthusiastic about mustard.” It’s not a bad thing to have an infectious passion if you want to become a sommelier.
Mustard: The best ways to use it
It’s important to know what your recipe is before you choose the mustard. You can find out more about it here. There are many options available.
Collins says, “I have 14 mustards at home.” Collins says, “I have a dill-pickle mustard made by Terrapin Ridge Farms. Colman’s Mustard and four to five Mailles. “There’s an amazing pineapple mustard with Dijon in Hawaii.”
He says that a yellow mustard with a high turmeric and vinegar content will be perfect for preparing burgers, hot dogs, or other salty meats. The high vinegar and turmeric content of this mustard works well with salty foods like hamburgers and hotdogs. It’s not ideal to incorporate it in a recipe because its acidity can overwhelm the other ingredients. Collins calls Dijon mustard the “true workhorse”, because it complements a wide range of foods.
Whole-grain mustards are perfect for charcuterie. Collins adds that it’s “absolutely deadly” when topped with smoked salmon.
How can mustard be used in unexpected ways?
As a sommelier, Collins has a wide range of recommendations–some of which even the biggest mustard fans might never have heard of before.
Collins: “I am a big proponent. After a lot of research I discovered that mustard reacts the same with chocolate as espresso.” If you’re missing instant espresso powder in a recipe for chocolate cake, add some Dijon mustard. The Dijon mustard enhances the chocolate taste, without tasting like mustard. “You’re going to get a really tasty chocolate brownie.”
If you think that chocolate mustard brownies are the only suggestion for dessert, then you would be mistaken.
Collins says that he likes to add grainy mustard and other similar textures on top of high-fat, premium vanilla ice cream because they give it a nice texture, and the sweetness is enhanced. It’s a bit of an experiment for many people but the result is similar to drizzling a small amount of olive oil over ice cream.
If these ideas haven’t inspired you to bake a Dijon-flavored brownie, it is clear that mustard has a wide range of uses. It’s not surprising, then, that someone would make a career of studying it.
Collins says that mustard is “so better than ketchup” and Chicagoans are well aware of this.
Which mustard is best for those who dislike mustard?
Some people have never liked mustard because they tried a strong yellow mustard. Collins suggests spreading Dijon with mayo on sandwiches to help convince mustard skeptics.
If you’re still on the fence, a honey mustard is a good option. Just make sure it’s one that doesn’t taste too sweet. A mustard novice can then decide to progress to stronger flavors like Chinese-style hot and spicy mustard.
