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It’s a Good One: Mustard Ketchup (With a Recipe!) | Village Voice

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It’s a Good One: Mustard Ketchup (With a Recipe!)


It doesn’t happen every day that you discover a new condiment. But today is one of those special days–unless you’re English, maybe. Julie Farias, the consulting chef at Stand, broadened our condiment horizons recently with her delicious, refreshing coleslaw, featuring Tracklements sweet mustard ketchup. What? It’s 42% grainy mustard, plus sugar, vinegar, sunflower oil, salt, and “spices.” As you’d imagine, it is thickish and somewhat sweet, but also very tangy and a little spicy.

Stand owner Jonathan Morr spent time in London shortly before the upscale burger joint opened. He came back with some mustard ketchup, and asked Farias to see what she could do with it. “He loved it so much, he had to have it on the menu,” she told us. And we think she did pretty well with the challenge. “I mixed it with mayo to cut the sharpness. I prefer a mayo based coleslaw. This is lighter, crunchy, and you get a nice sweetness from the fuji apple.” Farias also uses Tracklements for curried chicken, which you won’t get to eat unless you’re on staff at Stand. But you can make the coleslaw… After all, it’s finally spring.

Stand’s Coleslaw
(One Serving)

1/2 cup thinly sliced white or green cabbage
1/2 cup thinly sliced red cabbage
1 tablespoon tracklements mustard ketchup
1 tablespoon mayonnaise
1/2 finely julienned fuji apple
salt and white pepper to taste

Mix mayo and mustard ketchup together. Set aside. Mix all ingredients together. Season to taste.

You can find Tracklements Mustard Ketchup at Dean and Deluca ($8).

24 East 12th Street
(212) 488-5900


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