Know Your Mustards?

One of America's favorite picnic partners has become more adventurous. We're discovering the complexities of grainy mustards as well as taking on the challenge of strong flavors, sweet/hot and fruit-based varieties. New mustard flavors and textures continue-such as raspberry honey, cranberry, ginger, habanero and passion fruit wasabi-continue to hit the scene. Beer and mustard have a natural affinity, and mustards flavored with an assortment of craft brews are widely available. We're now seeing other liquors and spirits being infused with mustard such as Stolichnaya Vodka, Beefeater Gin and Sauza Tequila.  

Beyond the Ballpark: A Mustard Lineup

MUSTARD STYLES

Beaujolais Mustard: Similar to Bordeaux, but made with different grapes for a burgundy color.

Bordeaux Mustard: Made with grape must; pale yellow in color.

Chinese Mustard: Usually served as a dipping sauce; made with mustard powder and water or wine mixed to a paste. Hot in taste.

Creole Mustard: Brown mustard seeds marinated in vinegar, ground and mixed with a hint of horseradish for a spicy, hot mustard.

Dijon Mustard: From Dijon, France; made with brown and/or black seeds, seasonings and a combination of verjuice (juice of unripened grapes), white wine and white vinegar. Pale yellow color; smooth texture; flavor ranges from mild to hot.

English Mustard: Made from white and brown or black seeds, flour and turmeric. Usually bright yellow and hot and spicy. Traditionally served with roast beef.

German Mustard: A dark-variety blend of black mustard and vinegar. Ranges from spicy to mildly sweet, smooth to coarse-ground, pale yellow to brown in color.

Sweet Mustard: Includes a variety of honey mustards sweetened with honey, syrup or sugar. May begin with a base of hot or mild mustard.

Whole-Grain Mustard: Also called meaux. Roughly crushed, multicolored mustard seeds mixed with vinegar and spices. Generally mild in flavor.

American Mustard:
Known as yellow or ballpark mustard. Bright color, mild flavor; made with white mustard seeds mixed with salt, spices, vinegar and turmeric.

MUSTARD SEEDS

Brassica Nigra: Black seeds; popular in the Middle East and in Asia Minor, where they originated.

Brassica Juncea: Brown seeds originating in the Himalayas; have virtually replaced black seeds in North American and British mustard-making.

Sinapis Alba: White seeds, originally from the Mediterranean; used to make the bright yellow mustard familiar to most American consumers.

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