From Dijon and whole grain to spicy brown and good ole yellow mustard.
Mustard is one of the worlds oldest condiments, dating back to early Roman cooks, who combined ground mustard seeds with an unfermented grape juice called, or"burning must." This was shortened to merely"mustard" when the condiment arrived in the English speaking world, but not that much has really changed with mustard over time.
Making mustards at home is relatively quick and easy, and will result in a more pungent product than what you can get off the shelf because mustard oils are at their most potent right after the seeds have been ground. With homemade mustards, though, you'll encounter another byproduct of breaking a mustard seed—bitterness. Mustards are naturally slightly bitter, but if you've ever tasted a freshly ground mustard, you know how unpleasant it can be at the extreme.
The resulting sweet sauce retains some of its mustard complexity, although much of its spicy edge is neutralized. That makes it well suited as a dipping sauce —a chicken finger dunked into honey mustard comes out with nothing but a smooth and sweet flavor that's easy to digest. It's also great for making sweeter dressings and for dishes that would benefit from a more mild mustard approach, like thisAmping up the natural heat of mustard seeds, spicy brown mustard is aptly named.
I personally love the extra texture and bite of a whole grain mustard, and it's my go-to choice for cheese plates or ham sandwiches. It also works well in dressings, giving an otherwise smooth sauce a bit of texture.There are two ways to temper a mustard seed's natural heat—mix in hot water, and/or an acid. Take both of those out of the equation, and the full mouth-scorching potential of mustard is unleashed.
The most prolific type of mustard in Germany is a mix of yellow and brown mustard seeds called Mittelscharf, or medium hot, for a distinctive spiciness that's a step up from a Dijon. If you head West to Düsseldorf, the mustard heats up, thanks to a pinch more brown mustard seeds, a less acidic spirit vinegar, and more spices. Travel south to Bavaria and the mustard gets sweeter with the addition of honey, brown sugar, or applesauce.
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