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Food glossary

Mustard

Mustard

Mustard has been a popular condiment for thousands of years. Its name originates from the Latin word 'must', which is the juice expressed from grapes. Must was originally mixed with ground seeds (now known as mustard seeds) to form a paste.

The familiar hot taste of mustard is released when the crushed seeds are mixed with a liquid. Mustards vary in strength but can be substituted for each other in recipes if necessary - add a little at a time if you're not sure how strong the mustard is that you are using.

Dijon

Made from black or brown mustard seeds this popular mild French mustard is blended with wine to give a smooth, salty flavour.

Uses: The classic accompaniment to steaks and grilled meats.

English

A hot mustard made from white mustard seeds, sometimes mixed with wheat flour to add bulk and tumeric for colour.

Uses: A traditional accompaniment to steak and roast beef, good with cold meats and sausages too. English mustard adds a tasty tang to cheese dishes.

French

A mild aromatic mustard made with black and brown mustard seeds, wine vinegar, tarragon and dill.

Uses: Ideal for serving with poultry and cooked meats.

Mustard

A handy form of mustard that needs to be blended with cold water before use. When the water is added the essential oils from the mustard seeds are released to give the mustard its characteristic flavour. The flavour of the made-up mustard will diminish with time so it is best to make fresh mustard as and when required.

Uses: Serve made-up mustard with cold meats and roast beef. Mustard powder can also be added to salad dressings, cheese sauces, dips and mayonnaise - it is quite strong though so just add a pinch at a time until the required taste is reached.

To prepare: Mix equal quantities of cold water and mustard powder together until smooth, allow the mustard to stand for 10 minutes for the flavours to develop, before using.

Wholegrain

Mustard seeds are only partly crushed to give this mustard a crunchy texture. It is made with vinegar and spices and ranges from medium to hot in strength.

Uses: Add to creamy sauces for chicken or pork and spread thinly in meat sandwiches for a tangy 'bite'. Good in salad dressings too.