Mustard is a popular condiment known for its hot and peppery notes. With a range of flavours from sweet to spicy, this multipurpose condiment is commonly paired with meats and cheeses, used as a sandwich spread or as an ingredient in salad dressing. Made from the seeds of a mustard plant, mustard can be found in many different forms with a wide array of flavours. While you can find gourmet varieties like wasabi and walnut available, here’s a guide to the five most common mustard varieties.
1. Yellow mustard
This is the typical variety served you’ll find served at every barbecue. With a bright yellow colour, this prepared mustard is mild and is best used as a topping for barbecue favourites like burgers, pulled pork or hotdogs.
2. Dijon mustard
Originating from Dijon, France this medium-hot variety is pale yellow and has a creamy consistency. Traditionally prepared with verjus (pressed juice from unripened grapes), Dijon is now made with white wine. Dijon mustard is an all-purpose mustard that is often used to add a flavourful kick to sauces, gravies and salad dressings.
3. Honey mustard
Honey mustard is just that; honey and mustard blended together. This sweeter variety lacks the hot notes that you find in mustard, but still has a little sharpness. It is often used as a sandwich spread or as a dip for chicken fingers. You can make your own honey mustard by combining equal parts yellow mustard, Dijon mustard, mayonnaise and honey.
4. Whole grain mustard
As the name suggests, whole grain mustard is prepared with visible mustard seeds that have been mixed in with the other ingredients. Whole grain mustard, sometimes called stone ground mustard, has a grainy texture that is great when added to potato salad. Did you know you can make your own at home? Try out our recipe for the best-ever grainy mustard.
5. Powdered mustard
The powdered variety is just ground mustard seeds and is often used in barbecue sauces and spice rubs. The acidic quality adds hot pungent notes of mustard without the added liquid which helps to cut through creamy and rich sauces like a cheese sauce for macaroni and cheese. Keep in mind that powdered mustard loses its punch quickly, so try to use it within six months for optimal flavour.