Best Mustard for Choucroute Garnie
Anyone who glances at my blog once in a while knows that I’m a fool for braising. And one of my favorite braises is choucroute garnie, that wonderful varied-pork and sauerkraut dish from Alsace.
Of course, I included an easy recipe for Choucroute Garnie in my Everyday French Cooking cookbook. And, staying true to the title of the book, I made it a weeknight-easy version.
What mustard do you serve with Choucroute Garnie? Sadly, the Alélor brand from Alsace isn’t available in the U.S. But for a fabulous workaround, simply combine about one part Cognac or brandy to three parts of American mustard; stir until it’s shiny and well combined. That’s it, and it’s a recipe from a true Alsatian chef who once lived in the U.S. Pictured: Choucroute Garnie Mardi Soir (Tuesday Night Choucroute Garnie) from Everyday French Cooking.
But here, I want to talk about the ultimate accompaniment: No choucroute garnie would be complete without mustard served alongside. In Alsace, the mustard I’ve seen most often is the Alélor brand—a smooth, sweet-tart mustard with a creamy consistency..
Sadly, Alélor isn’t available in the U.S. (as far as I can tell). So, for a true-to-Alsace mustard that you can get in the U.S., I asked an Alsatian chef who once owned a restaurant in the U.S. (he’s since gone back to Europe).
A true Alsatian mustard. Sadly, I haven’t found it in the U.S., but I did discover a great substitute!
While he was in the U.S. and bereft of mustard from his native homeland, he taste-tested through many available choices before coming up with the perfect condiment: French’s Mustard.
Surprised? Me too.
Of course, there’s a trick. To the French’s mustard, Le Chef added a little bit of Cognac. The spirit adds a depth of flavor and a smooth, glossy sheen; he claims that the French’s mustard/Cognac combo best approximates the mustard that would be served with Choucroute Garnie in Alsace.
I gave it a try — and I agree that it makes the best match for the dish. Of course, you don’t have to buy true Cognac – a good brandy will do)
So, to make a great Alsatian-style mustard for Choucroute Garnie, simply combine about one part Cognac or brandy to three parts of American mustard; stir until it’s shiny and well combined. That’s it, and it’s a recipe from a true Alsatian chef who once lived in the U.S.
