Different Types of Mustard

Mustard is one of the world’s oldest condiments. Mustard sauce is made by mixing the ground seeds of the mustard plant with liquid. Mustard's pungency and heat comes from the enzymes that convert it into mustard oil once the seed is broken. This sauce can be stabilized to different degrees, resulting in a condiment that adds the right bite to complete hot dogs, burgers, sandwiches and other snacks.

The level of heat in a mustard sauce is directly related to the kind of seed that is used. American Mustard Sauce are the mildest. Brown and black seeds are much hotter and more pungent. The liquid used to moisten those seeds and bind the mustard also has a lot of pungency. Dried mustard seeds or powders have no heat of their own. When combined with water the natural enzymes present in the mustard work to liberate pungent compounds from the dormant state. The more acidic the liquid, the slower the reaction and the longer the heat will last. Mustards made with vinegar are long-lasting, while those made with water are extremely pungent when freshly prepared and therefore lose their punch.

Making Best Mustard Sauce at home is quick and easy and will result in a more pungent product. Mustards are naturally bitter. The taste of freshly ground mustard is very unpleasant even at its extreme. It takes two to three days for this bitterness to mellow and the sauce to be usable. The gold standard for American mustard is the yellow variety. Its yellow colour comes from the use of finely ground yellow mustard seeds as well as the coloring spice turmeric. These two ingredients are mixed with vinegar and water to create a thick, squeezable sauce. A good American mustard should have a clean, sharp mustard flavour. Because of its mellowness, American mustard is an all-purpose product, at home on hot dogs and hamburgers and in dressings, barbecue sauces and marinades.

HoneyMustard Dressing is a mixture of honey and mustard. The goal of honey mustard it to bring sweetness to a sauce that's known for its heat and bitterness. The sweet sauce retains some of its mustard complexity even though its spicy edge is neutralized. This makes it well suited as a dipping sauce. Chicken placed in honey mustard comes out with a smooth and sweet flavour. Spicy brown mustard is made with brown mustard seeds, which are soaked in less vinegar. It also leaves the bran on seeds, giving the final sauce a coarser texture than American mustard. This mustard is made to stand up against other robust flavoured foods like pastrami, roast beef, and sausages, making it a good choice for big, meaty sandwiches.

Honey mustard is a mixture of honey and mustard. The goal of honey mustard it to bring sweetness to a sauce that's known for its heat and bitterness. Making mustard sauce at home is quick and easy and will result in a more pungent product. Mustard Sauce are naturally bitter. The taste of freshly ground mustard is very unpleasant even at its extreme. It takes two to three days for this bitterness to mellow and the sauce to be usable.