Classy, Saucy Mustard from the Sassy Mamas

Linda N Stewart photo_500Classy, Saucy Mustard from the Sassy Mamas and Two Vinaigrette Recipes from Linda Stewart
By Linda Stewart
Photos By Linda Milks

When two accomplished, smart, and sassy women join forces toSassyMamaswithMustards launch a new product, the community takes notice. In this case, the community is the Temecula Valley, and the women are Shawna Smoot and Kat Ellis. Ms. Smoot of Temecula Cheese Company  and Ms. Ellis of Chords and Vines Broadcasting , have recently started producing gourmet mustards under the label of “Sassy Mamas Mustards.” I was fortunate to be able to attend a Sassy Mamas Mustards tasting, along with fellow members of the International Food, Wine and Travel Writers Association (IFWTWA).

Mustard enthusiasts will relish the variety offered – eight artisanal MustardCheeseTablemustards, and two seasonal varieties. An extra bonus is that all ingredients are sourced locally. We sampled six of these delicious and creatively named mustards: Sassy Sage, Cheeky Cilantro Lime, Lively Lemon Basil, Passionate Honey-Pecan-Ginger, Pompous Pomegranate, and Giddy Garlic Cracked Black Pepper. Perky Peach-Citrus and Oh My Yum Orange will be out soon, and the two seasonal mustards are Classy Clove and Wild Cherry.

The mustards were paired with luscious cheeses from Temecula TemeculaCheeseCompanyValley Cheese Company: Naked Goat (Spanish aged goat cheese), Beaufort (French raw cow’s milk cheese), Lamb Chopper (Dutch sheep’s milk cheese) and Époisses (unpasteurized cow’s milk cheese). The following Hart Wines, provided by IFWTWA member Tom Plant, beautifully accompanied our tasting: the 2014 Arneis, the 2012 Mourvedre, and the 2012 Syrah. All the cheeses and the wines stood up well to the pungency, complexity, and “sassiness” of the mustards.

Sassy Sage Mustard: made from white wine and fresh culinary sage. This herbaceous mustard would be a fabulous addition to an egg salad sandwich.

Cheeky Cilantro Lime Mustard: made with fresh lime juice, locally sourced cilantro, Temecula wine, and a hint of red pepper. This would be a fine addition to any South of the Border recipe.

Lively Lemon Basil: lime juice adds an extra citrus spark to this mustard’s flavors of lemon, basil, and wine. Any pasta or fish dish would benefit from this basil forward mustard.

Passionate Honey-Pecan-Ginger: locally sourced ale adds a full-body structure to this amazing blend. Top your brats with this condiment; wash it down with your favorite ale (or lager), and you have perfect harmony.

Pompous Pomegranate: this aptly named, audacious mustard, achieves its sweet-tart flavor and lovely blush color from pomegranate juice. The fruit forward and savory flavors would thoroughly be at home on a ham sandwich.

Giddy Garlic Cracked Black Pepper: made with garlic, cracked pepper, and beer, this mustard can enhance the tastiness of any kind of meat. This is truly a deli delight.

As an added plus, mustard has marvelous medicinal qualities. It was life-changing for me to learn recently that eating a tablespoon of mustard alleviates leg cramps almost immediately (thank you Nancy Bulgin for passing that valuable information on to me). Magnesium and selenium give mustard its anti-inflammatory properties, iron and copper minerals help the body’s immunity, and the B complex vitamins aid in lowering cholesterol and increasing metabolism.

MustardsandMenuSassy Mama Mustards are $6.95 for a four-ounce jar, and are available at Temecula Valley Cheese Company, 42072 5th St, Suite 101, Temecula, CA, and Artisan’s Palate, 26459 Ynez Rd., Suite C., Temecula, CA http://www.artisanspalate.com

One of my favorite recipes containing mustard is classic vinaigrette. Mustard is an emulsifier that helps to bind the vinegar and oil, producing a divine creamy texture. It’s quick and easy to make your own, fresh salad dressing, and the taste is far superior to any store-bought brand. I often double or triple the recipe to make larger batches of dressing, which keeps in the fridge for up to two weeks. Use any of these scrumptious Sassy Mama Mustards in my personal adaptations of vinaigrette below to produce delectably different dressings for your salads.

Linda’s Classic Vinaigrette
¼ cup (4 Tbs.) white balsamic vinegar (or apple cider vinegar)
1 Tbs. shallot, finely chopped
½ tsp. sugar or honey
1 tsp. Sassy Mama Mustard
¼ tsp. sea salt
¼ tsp. black pepper
½ cup extra virgin olive oil

Place all the ingredients except olive oil into a medium size bowl and whisk together for about 15 seconds. Slowly whisk in olive oil, until vinaigrette becomes creamy. Pour into a glass jar and refrigerate. Shake well before dressing salad. Can be stored in the fridge for up to two weeks.

Linda’s Garlic-Lemon Vinaigrette
¼ cup (4 Tbs.) fresh lemon juice
1 tsp. garlic, finely chopped
½ tsp. sugar or honey
1 tsp. Sassy Mama Mustard
¼ tsp. sea salt
¼ tsp. black pepper
½ cup extra virgin olive oil

Place all the ingredients except olive oil into a medium size bowl and whisk together for about 15 seconds. Slowly whisk in olive oil until vinaigrette becomes creamy. Pour into a glass jar and refrigerate. Shake well before dressing salad. Can be stored in the fridge for up to two weeks.

One thought on “Classy, Saucy Mustard from the Sassy Mamas

  1. This is a wonderful article about our great mustard tasting experience. Perhaps this is a first for the IFWTWA food writers! And Linda Stewart’s recipes are tempting. I will be trying them soon.

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