Mustard is a "must" in most households, but perhaps not to the degree that it was centuries ago, when Pope John XXII reportedly slathered mustard on every food he ate.
The pope loved mustard so much that he appointed his rather unintelligent nephew "chief mustard maker to the pope," probably to keep his relative out of trouble more than any other reason.These days, we have little need for mustard makers. We need only to choose from the incredible, and sometimes confusing, variety of mustards that stock our supermarket shelves. To figure out which kinds you'd like to buy and decide how you'd like to use them, check this handy listing.
American Mustard: A sweet, tangy flavor and a smooth texture characterize our bright-yellow mustard. Squirt it onto hot dogs or burgers or add it to potato salad.
Chinese Mustard: This mustard packs a flavor wallop. Its hotness comes from dark, pungent ground mustard seeds that are combined with water, vinegar, or even beer. Serve it as a dipping sauce for egg rolls, wontons, or Oriental-style grilled meats - but go easy on the amount.
English Mustards: This brownish-yellow mustard is another hot one. It's traditionally made by mixing dry mustard with a little water. Serve just a little bit with cold beef or lamb.
Flavored Mustards: Mustards can be flavored with everything from horseradish or peppers to tomato puree. To enjoy the unique flavors of these mustards, eat them plain with cold meats or as sandwich spreads.
French Mustard: Perhaps the most famous French mustard of all is Dijon, named for the city that first produced it. This grayish, lemon-colored spread calls for combining ground mustard seeds with white wine, herbs and spices. Use it in creamy sauces, sandwiches, and vinaigrette or creamy salad dressings, or serve it plain with with cooked meats, poultry, or seafood.
German Mustard: The best-known German mustard is dark-colored Dusseldorf, named after a city along Germany's Rhine river. It's made by grinding both the hull and seed, producing a mustard with a distinct aroma and a sharp, yet sweet, spicy flavor. Pair it with bratwurst and other sausages, ham, smoked meats, dark breads, or sauerkraut.