Peas with Spinach and Mustard Featuring MAILLE White Wine Mustard

Peas with Spinach and Maille Mustard

Recently I learned there’s a lot more that you can have on tap than beer and wine. The World Foods by my work just added mustard on tap – yes, you read correctly. Mustard. Cold, through a tap system. Needless to say, I was intrigued. I made my way over after work one day and picked up a jar compliments of World Foods. A rotating tap, the celebratory first on tap was their white wine mustard, a tangy, intense flavored condiment that finds home in  the most adorable little ceramic pot.


I had a keen interest on this new idea as mustard is a condiment I love quite dearly, nearly as much as hot sauce. When you go on a diet that eliminates most things, mustard tends to be one of the few condiments left that is okay as it tends to be low/no sugar, comes in many varieties, and packs a flavorful punch. While on different cleanses and restrictive diets over the years, my fridge held no less than 4 different types of mustard. My favorite? A bold mustard where a little goes a long way. Maille’s White Wine Mustard falls pretty squarely into that category. I have used it for marinades, dressings, and as the secret ingredient in thrown together dinners (see my dinner a few weeks back). It’s available at World Foods in Portland for

The most recent use was while practicing a recipe out of Plenty More, a cookbook by Yotam Ottolenghi (who also penned my favorite cookbook to date, Jerusalem). I would eventually like to collect all his books, but for now I must rely on the (albeit FABULOUS) Multnomah County Library System for his books (I do own Jerusalem though). When Ktams goes out of town, I become what I call a lady flexitarian- nothing bad on flexitarians at all – I just mean that I usually only eat chicken – I don’t make beef, pork or other meats really – I eat a lot of salads and soups and wraps and ice cream–I’m basically like a kid without their parents home. At least I’m making all my soups and salads and wraps and such from scratch (is what I tell myself) — the ice cream is usually just a mainstay in the freezer.

The below recipe for Peas with Spinach & Mustard is an adapted version of Yotam’s Peas with Sorrel and Mustard found in Plenty More. I had a really hard time finding sorrel this week for some reason so I subbed some spinach (and personally, added some lemon zest for the sorrel-esque flavor). I did not use any dried mustard as my product was quite above paar, and I topped the salad with fresh feta and cracked pepper to add some visual appeal and extra tangy-ness.

Remember that a recipe is merely a framework–enjoy the journey from raw ingredients to finished product.

Peas with Spinach & Mustard Featuring MAILLE White Wine Mustard



  • 2 c fresh peas
  • 3 t Maille White Wine Mustard (or dijon equivalent)
  • 1 1/2 t dry mustard (optional)
  • 3/4 t superfine sugar
  • 3T water
  • 1/2 t salt
  • 2 T olive oil
  • 8 oz green onions, sliced diagonally 
  • 3-4 cloves garlic, minced
  • 1 T black mustard seeds (optional)
  • 6 T Greek yogurt
  • 3-5 oz fresh organic spinach
  • Salt & pepper to taste


Peas first! In a pot of boiling water, blanch peas for 1-2 minutes (test texture halfway through cooking – texture is a personal thing). Drain and soak in ice water to revive. Set peas to the side for now. Mix sugar, Maille Mustard, 3 T water, and 1/2 t salt into a sort of paste – reserve.

Heat oil in a medium saucepan and add garlic and green onions; fry for about 8 minutes, then add the mustard sauce and yogurt, turning the heat to low. stir for a minute, just to bring the temperature of the mixture back up. Salt and pepper to taste.

Incorporate the saucy veggies into the spinach and serve immediately, topped with mustard seeds should you have them.


If saving leftovers, be sure to only mix together what you intend to serve right away. This recipe would serve up to 4 for a main meal, and up to 8 for a side salad.

What’s your favorite condiment?

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