Mustards

Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard, Sinapis hirta; brown or Indian mustard, Brassica juncea; or black mustard, B. nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavourings and spices, to create a paste or sauce ranging in colour from bright yellow to dark brown. The tastes range from sweet to spicy.

Commonly paired with meats, sushi, pizza, breads, potatoes, and cheeses, mustard is a popular addition to sandwiches, salads, steaks, tofu, yogurt, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades; as a cream or a seed, mustard is used in the cuisine of India, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popular and widely used spices and condiments in the world.

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; and Düsseldorf (hot) and Bavaria in Germany. They vary 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 unground or partially ground mustard seeds. Bavarian "sweet mustard" contains very little acid, substituting copious amounts of sugar for preservation. The Tecuci mustard from Romania is a sweet variety very popular in Eastern Europe and is suitable for barbecued meats such as mititei. Sometimes, prepared mustard is simmered to moderate its bite; sometimes, it is aged. Irish mustard is a whole-grain type blended with whiskey, stout (commonly Guinness), or honey.

Home preparation:

Hot table mustard may very easily be home-prepared by mixing powdered mustard (ground mustard seed, turmeric and wheat flour) to the desired consistency with water or an acidic liquid such as wine, vinegar, or beer, and leaving to stand for ten minutes. It is usually prepared immediately before a meal; mustard prepared with water, in particular, is more pungent but deteriorates rapidly.

American Mustard:

(Yellow mustard in North America)

A bottle of American/Yellow mustard.

The most commonly used mustard in the United States and Canada is American Mustard sold as "Yellow mustard" (although most prepared mustards are yellow) and commonly referred to as just "mustard". A very mild prepared mustard coloured bright-yellow by turmeric, it was allegedly introduced in 1904 by George J. French as "cream salad mustard". American mustard is regularly used to top hot dogs, sandwiches, pretzels and hamburgers. It is also an ingredient of many potato salads, barbecue sauces, and salad dressings.

Spicy brown/deli-style mustard:

Spicy brown or "deli style" mustard is also commonly used in the United States. The seeds are coarsely ground, giving it a speckled brownish-yellow appearance. In general, it is spicier than American mustard. A variety popular in Louisiana is called Creole mustard.

Beer mustard:

Beer mustard, which substitutes beer for vinegar, allegedly originated in the 20th century somewhere in the United States Midwest and has remained a popular local condiment.

Dijon mustard:

Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, the acidic "green" juice of unripe grapes, for vinegar in the traditional mustard recipe. Most mustards from Dijon today contain white wine rather than verjuice.

"Dijon mustard" is not a protected food name; while there remain mustard factories in Dijon and adjoining towns, most mustard described as "Dijon" is manufactured elsewhere. Even that produced in France is made almost exclusively from Canadian mustard seed.

Whole-grain mustard:

In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavours and strengths can be achieved through different blends of mustard seed species.

English Mustard:

Along with Karashi, English Mustard is one of the hottest in the world. It is bright yellow in colour with a thicker consistency to the mild American mustard. The most famous brand of English mustard is Colman's who first produced their variety in 1814.

"French" Mustard:

This dark brown, mild and tangy/sweet mustard is in fact, not French at all. Also not to be confused with French's mustard; 'French' mustard is particular to the UK and was invented by Colman's in 1936. It became a very popular accompaniment to steak for those who found English Mustard too strong. Colman's discontinued the style in 2001 after Unilever, who now own Colman's, were ordered to stop selling the brand by the EU, following its takeover of rival mustard-maker Amora Maille in 2000. Many British supermarkets still produce their own version of the product.

Honey mustard:

Honey mustard is a blend of mustard and honey, typically 1:1. It is commonly used both on sandwiches, and as a dip for finger foods such as chicken strips. It can also be combined with vinegar or olive oil to make a salad dressing.

Combinations of English mustard with honey or Demerara sugar are used in British cuisine to coat grilled lamb cutlets or pork chops.

Fruit mustards:

Fruit and mustard have been combined since the Lombard creation of mostarda di frutta in the 14th century. Large chunks of fruit preserved in a sweet, hot mustard syrup were served with meat and game, and were said to be a favourite of the Dukes of Milan. Traditional variations of fruit mustards include apple mustard (traditional in Mantua and very hot), quince mostarda (or mostarda vicentina, mild and with a jam-like appearance) and cherry mustard. In various areas of Italy, the term mostarda refers to sweet condiments made with fruit, vegetables and mosto, grape juice that gets simmered until syrupy.

Hot mustard:

The term hot mustard is used for mustards prepared to bring out the natural piquancy of the mustard seeds. This is enhanced by using pungent black or brown mustard seeds rather than the white mustard seeds used to make mild mustards.

Russian mustard:

Is a sharp, strong hot mustard, prepared from an Indian mustard seed and high acid (~6-9%) distilled white vinegar, with salt, sugar, and vegetable oil. Mustard flour is diluted with hot water in Russia, resulting in more efficient allyl isothiocyanate production and thus a sharper taste. Indian mustard has less heat-sensitive glucosinolates, so hot water does not reduce the pungency.

Spirited mustards:

Spirited mustards are made with alcoholic spirits. Variations include Arran mustards with whisky, brandied peach mustard, cognac mustard, Irish "pub" mustard with whiskey, and Jack Daniel's mustard.

Sweet mustard (Bavaria)

Sweet mustard is made from kibbled mustard seed and sweetened with sugar, apple sauce or honey. It is typically served with Weißwurst or Leberkäse. There are regional differences within Bavaria toward the combination of sweet mustard and Leberkäse. Other types of sweet mustards are known in Austria and Switzerland.