Cookbook:Mustard
| Mustard | |
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| Category | Condiments |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Mustard or prepared mustard refers to a condiment made primarily from mustard seeds.[1][2] For details about the spice, refer to that page; for the vegetable, see mustard greens.
Characteristics
[edit | edit source]The simplest varieties of prepared mustard are simply made by combining the ground mustard seed with water to form a paste;[3][4] it is this hydration step and the ensuing enzymatic activity that causes the pungent flavor of prepared mustard to develop.[3][5][6] The temperature of the water will also impact the pungency,[3] with hot water deactivating the enzymes and reducing pungency, while cold water preserves it.[3]
Aside from water, a variety of other ingredients can also be added to modulate the finished characteristics. Vinegar and wine may be added, and their acidity slows down the enzymatic reaction, making the pungency milder but more stable over time.[3][6] Other additions to adjust flavor include salt, herbs, spices, and other aromatics.[5]
Texturally, mustard can be smooth or coarse, depending on how finely it is ground.[5] Notably, mustard is quite bitter immediately after preparation; it must be allowed to rest or "bloom" for anywhere from 30 minutes to a couple days so that the bitterness dissipates.[3][4]
Varieties
[edit | edit source]Several varieties of mustard are well-known. Yellow or American-style mustard, sometimes called "ballpark" mustard for its association with hot dogs,[3][7] is a smooth and relatively mellow variety.[7][8] It is made from yellow mustard seeds, and it is even brighter yellow from the addition of colorants like turmeric.[2][3][5][8] Spicy brown or deli mustard is made with brown mustard seeds, ground more coarsely than in yellow mustard.[3][7] Dijon mustard is French in origin and typically made from brown or black mustard seeds.[2][7][8][9] The texture is usually smooth, the color pale, and the pungency medium to strong.[2][3][7][8] As the name suggests, honey mustard contains a significant proportion of honey and sometimes another sweetener such as sugar,[7] which, along with the use of yellow mustard seed, makes it sweet and mild.[3] English mustard is a hot variety, made with a mix of mustard seeds ground to powder and very pungent due to an absence of acidic components.[3][9] Chinese hot mustard is fairly similar.[3][5] Some mustards are made from barely ground mustard seeds, which results in a very coarse texture—these are called whole grain.[3][7]
Selection and storage
[edit | edit source]If you want to ensure maximum pungency and flavor when buying prepared mustard, look for an expiration date far in the future.[3] After being opened or freshly prepared, mustard should be stored, covered, in the fridge.[2][5] That said, mustard doesn't typically spoil, per se.[5] It can turn brown and lose its flavor, and sometimes go rancid or otherwise oxidize,[5] but it is very stable. If liquid separates out, just stir it back in.[2]
Use
[edit | edit source]Mustard may be used as a condiment or as an ingredient in cooking. It often flavors other robust foods, such as meats,[1][5] and it can be used as a component of various sauces.[1][4][5] It is a reasonable emulsifier, making it a useful component of vinaigrettes or mayonnaises.[4] If pungency is desired, mustard is typically added to dishes near the end of cooking to prevent degradation of the flavor.[2][6]
Substitution
[edit | edit source]Different varieties of mustard are not typically interchangeable due to the differences in flavor and pungency. You will need to taste a mustard first to evaluate whether it might make a suitable substitute for that called for in the original recipe.[4]
Recipes
[edit | edit source]For mustard
[edit | edit source]Using mustard
[edit | edit source]References
[edit | edit source]- ↑ a b c Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
- ↑ a b c d e f g Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g h i j k l m n o "Mustard Manual: Your Guide to Mustard Varieties". Serious Eats. Retrieved 2026-01-20.
- ↑ a b c d e Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ a b c d e f g h i j Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d e f g Ginsberg, Megan. "6 Common Mustards and How to Use Them | America's Test Kitchen". www.americastestkitchen.com. Retrieved 2026-01-20.
- ↑ a b c d Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b Velisek, Jan (2014-03-17). The Chemistry of Food. John Wiley & Sons. ISBN 978-1-118-38384-1.