Ingredient: Mustard (condiment)
Category: Herbs, Spices & Seasoning
Season: All
Mustard is a thick yellowish-brown paste with a sharp taste made from the ground seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, Brassica nigra).
The mustard seeds are mixed with water, vinegar or other liquids , as well as other flavorings and spices. A strong mustard can cause the eyes to water, burn the palate and inflame the nasal passages
Varieties
There are many varieties of mustard, which come in a wide range of strengths and flavours. Seed type, preparation and ingredients largely determine the basic taste and “heat” of the mustard.
Black seeded mustard is generally regarded as the hottest type.
Preparation also plays a key role in the final outcome of the mustard.
Mustard, in its powdered form, lacks any potency; it is the reaction of the compounds myrosin and sinigrin that causes heat to be present.
Locations renowned for their mustard include Dijon (medium strength) and Meaux in France, Norwich (very hot) and Tewkesbury, famed for its variety, in the United Kingdom.
There are variations in the subsidiary spices and in the preparation of the mustard seeds.
The husks may be ground with the seeds, or winnowed away after the initial crushing; "whole-grain mustard" retains some un-ground or partially ground mustard seeds.
Bavarian "sweet mustard" contains very little acid, substituting copious amounts of sugar for preservation.
Sometimes, prepared mustard is simmered, to moderate its bite. Sometimes, it is aged.
Irish mustard is a wholegrain type blended with whiskey and or honey
English mustard
Colman's is the most famous UK manufacturer of mustard , based in Norwich, Norfolk.
Colman's of Norwich was founded in 1814 and is one of the oldest existing food brands.
English Mustard: Made from white and brown or black seeds, flour, and turmeric.
Bright yellow in colour with an extremely hot spiciness to the tongue
The mustard comes in a variety of packaging, from dry mustard powder (that you mix yourself) to the ready mixed jars.
The tangy flavour comes from a blend of brown mustard (Brassica juncea) and white mustard (Sinapis alba).
In the UK, Colman’s mustard is regarded as “the mustard”, no other mustard makes the grade.
Dijon mustard
A Protected Designation of Origin (PDO) or a Protected Geographical Indication (PGI) under the auspices of the European Union does not cover Dijon mustard; thus, while there are major mustard plants in Dijon and suburbs, most Dijon mustard is manufactured outside of Dijon.
Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of not-quite-ripe grapes, for vinegar in the traditional mustard recipe.
Mustards from Dijon today generally contain both white wine and burgundy wine , and most mustards marketed as Dijon style today contain one or both of these ingredients.
Wholegrain
In wholegrain mustard , the seeds are not ground, but mixed whole with other ingredients. Different flavours and strengths can be achieved by using different blends of mustard seed species.
Some variations have additives such as sun-dried tomato mustard and chili mustard.
Honey Mustard
Honey mustard, as the name suggests, is a blend of Dijon mustard and honey.
It is most often used as a topping for sandwiches and as a side for dipping French fries, onion rings, and other finger foods.
It can also be used as a base for salad dressing when combined with vinegar and/or olive oil.
Combining equal amounts of honey and mustard can create the most basic form of honey mustard; however, most varieties incorporate other ingredients to add flavour, adjust texture, or change other properties.
Chinese Mustard
Chinese mustard, normally served as a dipping sauce with Chinese foods.
Made from mustard powder and water or wine mixed to a paste.
There's nothing fancy about it, making it easy to prepare at home.
Be sure to let homemade Chinese mustard rest about 15 minutes for flavour and heat level to develop fully, but no longer as it rapidly loses both within about an hour.
Sweet Mustard
Sweet mustard includes a variety of honey mustards.
These are mustards sweetened with honey, syrup, or sugar, and can begin with a base of hot or mild mustard seeds depending on personal tastes.
American Mustard
American mustard, also called ballpark mustard or yellow mustard due to its bright colour, this mildest-flavoured mustard is popular at ballparks as a flavoured condiment for hot dogs.
It is made with white mustard seeds mixed with salt, spices and vinegar , usually with turmeric added to enhance the bright colour.
This style was first manufactured in 1904 by George T. French as "Cream Salad Mustard," and has become the standard for yellow mustard in America.
Creole Mustard
Creole mustard, brown mustard seeds are marinated in vinegar , ground and mixed with a hint of horseradish into hot, spicy mustard.
Meaux Mustard
Meaux mustard, also called whole-grain mustard. Roughly crushed, multi-coloured mustard seeds mixed with vinegar and spices.
German Mustard
German mustard can be mild to hot, spicy and mildly sweet. It can range from smooth to coarse-ground, pale yellow to brown in colour.
Culinary uses
Mustard is most often used as a condiment on meat , especially cold meats.
It is also used as an ingredient in mayonnaise and vinaigrette, in marinades and barbecue sauce.
It can also be used as a base for salad dressing when combined with vinegar and/or olive oil.
Mustard is a popular accompaniment to hot dogs and Bratwurst.
Dry mustard, typically sold in tins , is used in cooking and can be mixed with water to become prepared mustard.
Prepared mustard is generally sold in glass jars or plastic bottles . Prepared mustard stored for a long period of time is prone to separation, causing mustard water. Shaking the closed jar/bottle prior to opening is recommended
Mustard is the one and only home-grown British spice
Although it comes in powdered form, it does have a good shelf life and can be made up as and when required.
How to make mustard, from mustard powder
The oils in mustard are what give it its pungency, but these are not developed in the whole seed or the dry milled powder.
What is needed to release their flavour is the chemical reaction brought on by the addition of cold water (not hot, which causes a different reaction), just enough to make a thickish paste.
Always make up your mustard in advance, as it needs a good 10-15 minutes for the flavour to develop fully.
Mustard is also a good emulsifier: it can help to stabilise something like mayonnaise, and can provide a slight thickening to vinaigrette or Cumberland sauce.
Made-up mustards
There are four of these we would recommend, but first it should be noted that once they are exposed to the air, they deteriorate rapidly and lose much of their kick.
This means the lid must be replaced firmly and quickly each time the mustard is used.
English mustard:
There is no roast dinner complete with out this mustard.
Use it in powder form, for recipes that require mustard as an ingredient.
Very good for the store cupboard as it not only adds flavour to dressings and sauce
American mustard:
You can’t really have a barbecue without some of this famous mustard, which comes in squeezy bottles and is a mixture of mustard, turmeric, paprika and other spices.
No decent frankfurter or sausage in a hot dog should ever be without it drizzled back and forth over the surface.
Dijon mustard
From Burgundy, in France, this is not as fiery as English mustard, tempered by the mixture of unripe grape juice (verjuice) or diluted wine vinegar.
It is extremely good but it’s very difficult to keep it fragranced once opened.
Wholegrain mustard
This is a mixture of mustard seeds, spices and wine vinegar, milder than straight made-up mustard but very good for the store cupboard as it not only adds flavour to dressings and sauces but also a lovely seedy texture.
It keeps better than Dijon, but still replace the lid quickly to prevent the air from affecting it.
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