Remember when the mustard shelf at the grocery store offered one choice - a bright yellow topping for hamburgers or hot dogs?
Perusing the same shelf today creates a selection dilemma. Myriad jars, each containing a specialized blend of mustard, herbs, spices, wines, fruits or vegetables, occupy several shelves.To choose the right condiment, consider these guidelines:
American mustard: A familiar product made from yellow mustard seed and known as "ballpark" mustard; a traditional spread for hot dogs and hamburgers.
Coarse-grain mustard: Rough-textured, pungent mustard blended with coarsely ground mustard seed and served with sausages and sandwiches.
Dijon mustard: Hot and smooth, this French mustard is made with brown mustard seed and white wine. It is excellent on sandwiches and in salad dressings.
English mustard: Made from a combination of dark and light mustard seeds, it's added to cheese sauce for Welsh rarebit.
German mustard: A mild, sweet-and-sour variety that contains herbs, spices and caramel. It is good on cold cuts or German sausages.
Mustard is simple to make at home and provides a distinctive flavor not available in purchased products.
Unlike other spices, ground mustard seed has almost no aroma or character; however, when moistened with water or other liquid and allowed to stand 10 to 15 minutes, it becomes quite hot.
There are three main types of mustard seed: yellow, brown and black. Yellow seed is used to make the familiar mustard. Brown seed, stronger in flavor, is used in Dijon-style mustard. A combination of yellow and brown seeds is used to make powdered or dry mustard. Black mustard seed, which is slightly milder, is used by Indian cooks.
To prepare homemade mustard, select a seed or powder, herbs and seasonings and a liquid. Use top-quality ingredients - fresh herbs; plump, juicy fruits and blemish-free vegetables.
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Recipes listed:
Sweet 'N' Hot Mustard
Tomato-Mustard Chicken
Hot Swedish-Style Mustard