“Dijon has the perfect balance of sweet, sour, and tang,” says Mike Harvey, executive chef of Queen Street Catering in Charleston, South Carolina, who prefers the Maille brand. “Mustard is one of two natural emulsifiers that allow two things that don’t want to combine come together, like water and vinegar or fat and water. Maille is perfect on its own with pork or crusting lamb, it makes a great sauce base for steak, and it can help emulsify lemon, oil, and herbs for a great fish sauce. The possibilities are endless.”
“This is an aged garlic that has been fermented in whiskey barrels,” explains Jeremy Ford chef of Stubborn Seed, Miami Beach. “We attempted to make it and it was a disaster: The first two attempts were unsuccessful and it was completely moldy. The third time it smelled like death!”
“I love Hellman’s Mayonnaise! I am one of those people that can literally dip everything in mayo from my fries, chips, and pizza crust,” says Paula DaSilva, chef at Burlock Coast, The Ritz-Carlton, Fort Lauderdale. “While making a simple mayonnaise is easy, the classic flavor of Hellman’s is hard to beat.” These are the 17 foods professional chefs would never order.