Cutting the Mustard with Tracklements on St. Patrick’s Day

Tracklements Beer Mustard livens up any sandwich.

Tracklements Beer Mustard livens up any sandwich.

 

As you sit down to a big plate of corned beef and cabbage on this St. Patrick’s Day, don’t be stingy with the mustard.

After all, tender boiled meat and veggies just cry out for a smear of sharp mustard for a little more oomph.

Tracklements English mustards gives you several to choose from, too. The United Kingdom company is named for the arcane British word for condiments. The family-owned business started in 1970 and makes use of the organic mustard plants that grow in abundance on farmland just two miles from its factory.

Now, you can find the British import at Whole Foods, Andronico’s, Draeger’s, New Leaf Markets, Mollie Stone’s, and Lundardi’s.

Recently, I had a chance to try samples of its Wholegrain, Beer, Horseradish and Balsamic mustards.

The Wholegrain is made with mostly brown but also some yellow mustard seeds, as well as allspice, chillies and vinegar. Piquant and grainy, its versatile enough to add to most any sandwich. The Horseradish registers probably medium on the nasal-heat level. There’s a definite floral burn from the horseradish, which is grown for the company by a local small farm, but not so searing that it overwhelms the palate.

The Beer one is made with 6X beer that’s brewed by Wadworth & Co., just 20 miles down the road from Tracklements. It creates a rounder tasting mustard with faint hoppiness that would be ideal on pork of any sort or slathered on a warm, soft pretzel.

The Balsamic mustard from the Tracklements line.

The Balsamic mustard from the Tracklements line.

The Balsamic, the newest flavor by Tracklements, might just be my favorite. The vinegar adds a subtle sweetness and an almost wine-like flavor. It would be perfect on grilled summer vegetables, seafood or in a vinaigrette tossed with crisp greens.

The mustards are $4.79 per 5-ounce jar.

If you have any leftover corned beef, any of these mustards would make that next-day sandwich even tastier.

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Date: Monday, 17. March 2014 5:26
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4 comments

  1. 1

    Those mustards look and sound delicious!

    Cheers,

    Rosa

  2. 2

    The balsamic sounds the most intriguing. I’d totally use it for salads too.

  3. 3

    These lovely looking mutsards look amazing & just wonderful, Yum Yum Yummm. I would like to savour your tasty sandwich right now.

    Mmmmmmmmmm,…. 😊

  4. 4

    Sounds good!

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