Mustard, the condiment, is made from the tiny round seeds of the mustard plant, a member of the Brassicaceae family. In order to release their flavor, the seeds must be broken—coarsely cracked, crushed, or finely ground—then mixed with enough liquid to make a spreadable paste, which can then be used as a condiment or as an ingredient in many culinary preparations.
Its name—mustard in English, moutarde in French, mostarda in Italian—is thought to come from a contraction of the Latin mustum ardens meaning "burning must." This is a reference to the spicy heat of mustard seeds and the ancient practice of mixing the ground seeds with must, the fresh, unfermented juice of wine grapes. Mustard is one of the earliest spices on record, appearing in Sanskrit manuscripts around 3000 BC. It is thought to be one of the first crops to be domesticated, and mustard was used throughout ancient Egypt, India, and China. The history of mustard as a condiment dates back thousands of years to the early Romans, who ground mustard seeds and mixed them with wine to create a paste, which was probably not very different from the prepared mustard we know today. While there are about 40 species of mustard plants, only three of them are used to make mustard: black (Brassica nigra), brown (B. juncea), and white or yellow (Sinapis alba). Mustard, however, takes many different forms depending on how the seeds are ground, what liquid is used (vinegar, wine, juice, or water), and what other flavoring ingredients are added. White mustard, which originated in the Mediterranean, is the antecedent of the bright yellow hot dog mustard we are all familiar with. Brown mustard from the Himalayas is familiar to many as Chinese restaurant mustard, and it serves as the base for most European and American mustards as well. Black mustard originated in the Middle East and in Asia Minor, where it is still popular, primarily as a spice in seed and powder form. Different types of mustard seeds can be—and often are—blended to combine their different characteristics and make a kind of hybrid mustard. Among the most popular types of mustard are Pommery (coarse), Dijon (containing wine or grape juice), English (hot), Chinese (spicy), German (coarse and slightly sweet), and American (bright yellow and slightly sweet). Mustard comes in four basic forms—seeds, powder, oil, and prepared mustard—and each can be used in different ways:
While we usually think of mustard as a condiment to slather on hot dogs or just about anything else, it can also be used as a key ingredient in cooking. Prepared mustard can be used in sauces, dressings, and marinades, where spicy flavor and creamy viscosity is desired. And mustard seeds, powder, and oil can be used too. The green or red leaves of mustard plants are edible, delicious, and widely used in many cuisines, but they come from other species in the Brassicaceae family. While there is great variation in taste from one kind of mustard to another, there are some basic flavor characteristics that you will find in just about every type and manifestation of mustard. There is always an element of spiciness, from very mild to burning hot. Hot or not, there is also an underlying sweetness from the plant itself, and there is usually a subtle but persistent aroma of yellow mustard flowers. If mustard is not available, horseradish or Japanese wasabi could be substituted. Alternatively, depending on what you intend to do with it, you could use a chile pepper-based hot sauce. Though mustard is primarily used as a condiment, it can also function as an excellent cooking ingredient in a variety of different ways to add flavor, spice, and texture to many preparations. Mustard can be found in the condiment aisle of almost every supermarket. High-quality, uniquely flavored artisan-level mustards can also be found in gourmet food shops and online sites. Closed jars of prepared mustard kept in a cool, dark place, can last for years. Once the jar is opened, however, it should be closed tightly and kept in the refrigerator, where it can last for up to a year. The sooner you consume an open jar, however, the better, because the flavor and aroma lessen over time, especially when it is being frequently opened and closed.
Most people think of mustard as a key ingredient in a simple vinaigrette or a condiment for a hot dog. And while it is certainly essential for those dishes, there are so many varieties of mustard and inspiring ways to cook with it that go well beyond the obvious. Whole grain mustard can add both sweetness and bitterness to a dish, whereas Dijon offers serious heat. "I think the biggest misconception is that whenever you cook with mustard, it has to taste like mustard. Instead, it should be used like salt or vinegar. A little bit of mustard in your braised chicken recipe, for example, brightens the whole dish," says Chef Brandon Collins, Maille's mustard sommelier. When shopping for mustard—whether it be Dijon, whole grain, or yellow—choose one that is minimally processed with only a handful of ingredients so that the mustard flavor shines. Here, five recipes to help you enjoy this spicy staple in a whole new way. Related: 15 Essential Recipes You Can Make Using Pantry Staples Creamy Dijon mustard is seriously spicy and incredibly creamy. While we love it spread on a sandwich or mixed with mayonnaise for a speedy Dijonaise, it's a powerful condiment that packs a punch in other recipes, too. Here are some of our favorite ways to cook with it. We had to include one mustard vinaigrette recipe, and this one is about as good as it gets. Lemon juice, vinegar, Dijon mustard, nigella seeds, and olive oil are whisked until emulsified for a perfect dressing to go over crisp spring vegetables. Crepes don't always have to be sweet, and we're sure this savory recipe will become a part of your regular dinner routine. Vegetarian crepes are smothered in an ooey-gooey cheese sauce that gets its piquancy from two tablespoons of sharp Dijon mustard. Each and every element of this spectacular grilled fish dinner gets dressed with an herb vinaigrette made with the usual combination of vinegar, Dijon mustard, and olive oil, plus a few tablespoons of fresh herbs for bright green color and earthy flavor. Get the Grilled Halibut Steaks with Potatoes, Olives, and Onions Recipe Related: Where (and How!) to Store Condiments in Your Kitchen Whole-grain mustard balances sweet and bitter flavors with its grainy texture. We love cooking with whole-grain mustard because you can see the individual seeds, which hints at the flavor waiting in each dish. Just two tablespoons of whole-grain mustard adds heat and acidity to fatty, flavorful chicken thighs and drumsticks in this spectacular weeknight dinner recipe. The meat is dressed in a rich cream sauce made with leeks, whole-grain mustard, wine, and chicken broth. Get the Creamy Mustard Chicken with Couscous Recipe Skip the usual buffalo sauce in favor of another spicy sauce. Whole-grain and Dijon mustard work double duty for these finger lickin' baked chicken wings that are perfect for game day. Get the Caramelized Mustard-Marmalade Wings Recipe |
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