KNOW YOUR MUSTARDS
YELLOW OR MEDIUM HOT MUSTARD
This is the number one product on grocery shelves, and is often called deli or table mustard. Made with mostly yellow mustard seeds, wine vinegar or brandy vinegar, salt and seasonings, it is best served with cold cut sandwiches and hot dogs.
Produced according to the Dijon method, hot mustard consists of mostly brown mustard seed. Allyl mustard oil, which is released during the grinding process, gives the mustard the desired heat. Good with fatty dishes, it is also used to spice up fish dishes, and for dips and gravies.
Sweet mustard differs in appearance because the seeds are coarsely ground. Sugar and heating during processing gives it a lovely sweet caramelized taste. This sweet mustards goes best with the Bavarian white sausages, a hearty bread, meatloaf, and baked pretzels.
COARSELY GROUND MUSTARD
Made of coarsely ground seeds and with a spicy sharp flavor, coarse ground mustard is best suitable for cooking with meat and fish dishes and making dressings and gravies.