A Beginner’s Guide To Different Types Of Mustard

Photo: So Delicious

Have you experimented with some mustard varieties and you’ve already chosen a favorite one? Find out how mustard is made, which are the most famous types and how to use them at their true potential.

You probably don’t know that much about mustard (and it’s understandable). You’ve experimented with a few types and you’ve probably already decided which one is your absolute favorite (I know mine is Dijon!). You enjoy it with sausages, in hot-dogs, add it to salad dressings, sauces, and dips. Your only criteria in choosing the mustard you use out of all the existing varieties is, probably, your taste. But let’s find out some more interesting things about mustard. You might want to try other different types after reading this!

Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy.

Mustard is one of the world’s oldest condiments. It was cultivated in the Indian Subcontinent, before the year 1800 BC. The Romans were probably the first who prepared and used mustard as a condiment. They mixed unfermented grape juice called ‘must’ with ground mustard seeds to make ‘burning must’, so-called mustum ardens – hence ‘must ard’, shortened to mustard, the name we’re familiar with these days.

mustard varieties

There are three types of mustard plants: white/yellow mustard, black, and brown/Indian mustard.

How mustard is made

The basic way of making mustard is to combine the ground seeds of the mustard plant with liquid. The mustard varieties depend on the seeds and type of liquid used in the combo.

There are three types of mustard plants: the white/yellow mustard (which have a less pungent flavor), black mustard and brown/Indian mustard (both with a more pungent flavor). White/yellow mustard seeds result into a mild paste, while brown and black seeds make a much hotter mustard.

The temperature of the water and concentration of acids – like vinegar – also determine the strength of a prepared mustard. The natural enzymes present in the mustard seeds will liberate pungent compounds from their dormant state only if they’re combined with liquid. The hotter the liquids are and the stronger the acid is, the more the intensity of the mustard paste is reduced. That means that hot mustard is made with cold water while using hot water leads to a milder condiment. Also, the more acidic the liquid, the slower this reaction will take place, and the longer the final heat will last. Mustards made with vinegar will have a long-lasting, slow burn, while those made with less acidic liquids like pure water, will be extremely pungent when freshly prepared, but lose that punch more quickly.

A short guide of mustard varieties

If you want a mild mustard with a longer shelf life, then choose mustard varieties made with yellow mustard seeds and plenty of vinegar. By contrary, if you like the hottest mustards, choose one that is made with black or brown mustard seeds and cold water. You should look for mustards with expiration dates over six months from the day you buy them.

It’s good to understand the differences between the many mustards on the shelves, so you can use the right type depending on your needs and recipes.

Yellow mustard

The most commonly used mustard in the United States is American mustard sold as ‘yellow mustard’, although most mustards are yellow. Its bright yellow color comes not only from the use of finely ground yellow mustard seeds but also from the use of turmeric powder. These two ingredients are mixed with vinegar and water, and sometimes a few other mild spices, to create a thick, squeezable sauce. Yellow mustard is usually used to top hot dogs, sandwiches, pretzels, and hamburgers, but also as an ingredient in many potato salads, barbecue sauces, marinades, and salad dressings.

Honey mustard

Honey mustard, as you can imagine, is a mixture of mustard and honey, typically mixed in a 1:1 ratio. If you decide to make it at home, you can adjust the ratio to your taste. For homemade honey mustard, they usually add yellow mustard, because it’s milder than other mustard varieties. Honey mustard goes best on sandwiches and as a dip for finger foods. Use it in sweet dressings, combined with vinegar, olive oil, salt, and pepper.

Spicy brown mustard

Spicy brown mustard is also very popular in the United States. They make it with brown mustard seeds which they grind coarsely and soak in less vinegar than a standard mustard. It’s spicier than yellow mustard and has a coarser texture.

You can find different varieties: mixed with spices like cinnamon, ginger, and nutmeg to give the mustard a slight earthy undertone, or with horseradish, which makes the product a little spicier than the classic spicy brown.

Also known as deli mustard, spicy brown sugar goes well in meat sandwiches, combined with pastrami, roast beef, and sausages.

Dijon mustard

Jean Naigeon of Dijon, France, was the first one who made Dijon mustard, in 1856. He replaced the usual ingredient of vinegar with verjuice, which is the acidic ‘green’ juice of unripe grapes. Still, most mustards from Dijon today contain white wine rather than verjuice. Dijon mustard has a more pungent flavor.

Dijon mustard is not a protected food name. There are many mustard factories in Dijon, but they make most mustards described as ‘Dijon’  elsewhere. Add it to vinaigrettes, mayonnaise, and sauces.

Whole grain mustard

Whole grain mustard means using whole seeds which are mixed with other ingredients. Actually, they ground the seeds just enough to form a paste, but not all of them fully break down – a big part of them remain whole. The paste is thick and has a coarse texture. Usually, they use brown and black seeds instead of yellow. Some people don’t like the extra texture, but others love to bite whole seeds. You can use it in meat sandwiches, dressings or sauces.

Hot mustard

They use the term ‘hot mustard’ for those varieties prepared to bring out the natural piquancy of the mustard seeds. They make it with black or brown mustard seeds (because they’re more pungent than the white/yellow ones) and cold water (because cold water won’t reduce the mustard seed’s natural heat).

English mustard

English mustard is one of the hottest mustard varieties in the world. Its color is bright-yellow and its consistency is thicker than the mild yellow American mustard. The most famous brand of English mustard is Colman’s, which first produced their variety in 1814 as a powder in their yellow tin. Now, you can find it bottled, but like any hot mustard, you should buy English mustard in powdered form and mix it with cold water about fifteen minutes prior to use, to unleash its full flavor and heat. It’s best for sandwiches, roasts, or sauces.

German mustard

The Germans don’t have any mustard they refer as ‘German mustard’, in the way that the British do have and refer to an ‘English mustard’. But most German mustards are mild to hot, spicy or mildly sweet. German mustard can range from fine to coarse-ground, pale yellow to brown in color. Some German mustards also have extra ingredients, like horseradish, honey, brown sugar, or applesauce, to enrich their flavor. German mustard goes great with a grilled sausage or a hot soft pretzel.

Beer mustard and spirit mustard

Beer mustard uses beer instead of vinegar. Sometimes, they use beer in addition to vinegar. Because it has less acidity, beer mustard is spicier. Its taste also depends on the beer type. Mustard hides the taste of a mellow beer, but a fuller flavored beer (like a dark ale) adds some of its taste to the mustard paste.

Spirited mustards are mustard varieties made with alcoholic spirits, usually in addition to vinegar. Whiskeys, brandy, cognac, and bourbons are popular choices for spirit-based mustards. They all have deep flavors. They’re better as a dipping sauce, but you can also use them in recipes.

Related Links:

Article by Raluca Cristian from So Delicious. View the original article here.

News Packaged Food

Pop-Tarts Called The Cops On A Man Who Puts Mustard On Their Product

Turns out the folks at Pop-Tarts have a breaking point.

FOX News reports that Pop-Tarts came across a man who had a very unconventional way of enjoying his toaster pastries. In a now deleted tweet, the guy said would spread yellow mustard onto his Dunkin’ Donuts Vanilla Latte-flavored Pop-Tarts.

Gross, but to each his own.

After seeing this, however, Pop-Tarts retweeted the post and then tagged the Illinois State Police.

To which the Illionois State Police replied:

Talk about putting a guy on blast.

The original poster has since deleted his image featuring the breakfast pastry covered in mustard. Hopefully he know’s this is all in jest and the cops aren’t actually after him.

Still, Pop-Tart aficionados, be aware of what photos you post on social media involving Pop-Tarts. Chances are you’ll get called out if they think you’re doing it wrong.

Looks like I’ll be eating my Cinnamon Brown Sugar Pop-Tarts and anchovies away from social media.

Deals Fast Food

For One Day, Wienerschnitzel Is Selling 56 Cent Chili Dogs And Hot Dogs

Who: Wienerschnitzel

What: In celebration of turning 56 years old, Wienerschnitzel is offering customers 56-cent hot dogs for an entire day. This includes both the hot dog chain’s iconic Original Mustard and Chili Dogs.  That’s good to know since we’re doing our Lipitor run real soon. There will be a cap after 10 hot dog purchases.

Where: You can find the 56-cent deal at all locations

When: All day July 11, 2017

Fast Food Features

7 International McDonald’s Burgers The US Needs To Get Their Hands On

With the introduction of McDonald’s new Sriracha Big Mac, as well as various Big Mac sizes coming to United States restaurant locations, it’s going to be a busy year for the fast food chain.

Through the years, we’ve come across a few McDonald’s burgers from around the world that make us regret not traveling more. These burgers feature regional ingredients, outrageous additions, and drool-worthy portions.

Check them out!


McDonald’s Katsu Cheese Burger


McDonald’s Japan added a new burger that features a pork katsu cutlet. The breaded, deep-fried piece of pork is stuffed with cheese. Upon emersion in the deep-fryer, the crust is crisp and golden brown and the cheese is oozing and melted.

The patty itself boasts so many different textures that this burger instantly became a must-try here at the office.

Nutella Burger


Who loves Nutella?

If you can’t get enough of the hazelnut spread, McDonald’s locations in Italy are slinging this sweet new “burger” you can sink your teeth into. Think of it more as a nutty pastry that happens to look like a burger. It’s even packaged in a box similar to the Big Mac.

If there’s one item that’s sure to spread holiday joy on this list, it’s the Nutella Burger.

The Giga Mac


Sure, the US will soon be introduced to the Grand Mac. However, Japan already cornered the market on giant Big Macs with their variant: The Giga Mac.

The kaiju of McDonald’s burgers features four beef patties, cheese, lettuce and Big Mac sauce, served on a sesame bun.

Red Sausage Pork Burger

China McD

McDonald’s locations in China introduced a burger that featured red pork sausage a few years ago. Another burger, a grilled chicken sandwich boasting a fried shrimp sticks accompanied it during its initial launch.

Over here in the US, our eyes popped at the unique ingredients stacked in these two burgers.

Fromage Pan


Our friends at 7 Deadly took a trip out to France a while back and reported back this delicious Fromage Pan sandwich. This wonder of the world featured a patty that’s just made up of breaded cheese.

We expect nothing less from a country so prominent in cheese culture. Beautiful.

Mushroom Dijon Burger


Some burgers don’t have to have crazy meats and coloring to make us salivate. All they need are the right combination of ingredients that simply compliment each other.

Take this Brazilian Signature burger. The fat sandwich features double meat patties, bacon, mushrooms, and dijon grain mustard.

Quiet down, stomach.

Double Beef Sausage Burger


Fan of meaty burgers?

Another sandwich from McDonald’s locations in China introduced a double-pattied burger that was then topped with two plump sausages. The sausages were drizzled with mustard and served on a brioche bun. No other ingredients. Just meat and bread.


Gray Burger (Honorable Mention)

McD China Grey

Because there’s nothing more appetizing than grey food, McDonald’s China dropped this pork patty burger with iceberg lettuce and bacon.


This Is The First Awesome Video From An Ex ‘EPIC MEAL TIME’ Chef


You may recognize our buddy Josh Elkin from Epic Meal Time. Now that he’s branched out on his own, we finally get to see what this dude can really do with his recipes.

Since his departure, Elkin’s still immersed in the food world. He’s been working on a few TV series for both the Food Network and the Cooking Channel as well as an instructional YouTube cooking show. Elkin’s also been working on a food inspired music project, recipe creations and is currently writing a cookbook.

So, my plate is certainly full, no pun intended.

His first big solo video just in time for the Super Bowl: Football Pockets. Here’s how you make them:

Football Hotdog Pretzel Pockets

Making #Superbowl food shouldn't be hard. Here's an, easy and delicious Football snack you should make for Sunday. RECIPE BELOW!1. Roll out pre made pizza dough2. Bend cookie cutter in shape of football3. Measure cut out4. Add mustard and hot dogs5. Cover with more dough6. Put it in the fridge7. Boil water and baking powder8. Put the football in water for 30 seconds 9. Put it on a baking tray and make laces using a knife10. Bake for 17 minutes on 450 degrees F. 11. Immediately coat them with melted butter

Posted by Josh Elkin on Thursday, February 4, 2016

First you roll out some pre-made pizza dough and divide the flattened result in half. Taking a metallic circular cookie cutter, bend it into the shape of a football. Use the cookie cutter to cut an outline on one side of the dough, without removing it.

Take a spoonful of mustard and add it to the center of your “football.” Cut a hot dog into horizontal quarters, and drop it on your mustard spread. Along the edges of the football outline, coat the dough with some egg wash along the perimeter.

Cut another piece of dough out from the untouched portion of the pizza dough and layer it on top of the hot dog one. Carefully removed the combined pieces and put it in the fridge. While it’s cooling, add some baking powder to a pot of water and let it boil. Then, once it’s bubbling gently put the football pocket in for 30 seconds.

On a baking sheet, carefully make some “laces” with a knife. Bake them in the oven for 17 minutes and once they’re done cover them in melted butter.

Pretty quick recipe you can enjoy with some mustard while you watch the game.

Keep an eye on Elkin’s culinary shenanigans through his Instagram and Facebook.

Packaged Food

These Are The New HOT DOG-FLAVORED Pringles


Pringles are pretty much our go-to snack on road trips or anything that involves travel. They’re easy to pack, seal and you can keep your spare change in the tubes whenever you’re done.

We received a mysterious package that greeted us early this Monday morning. To our delight, we opened it and found three containers of Pringles. The first was a Lightly Salted Cheese (cheese with a hint of salt), then Chili Cheese Tortilla (corn, chili and cheese seasoning) and finally Hot Diggity Dog (hot dog with a mustard finish). All three were new flavors.

A few weeks ago, we wrote about the Hot Diggity Dog Pringles hitting shelves. We were stoked to finally get our hands on some. While we did notice a hint of hot dog, the strongest flavor in the chip was actually the mustard. Not a bad snack for mustard fans. Though the novelty of the can is cool enough on its own.

Unfortunately, it’ll be a little tougher for Pringles fans to get their hands on the Hot Diggity Dog can. The limited flavor is only exclusive to Walgreens stores for about $1.99. Though that probably wouldn’t deter the devout Pringles fanatics.

Foodbeast Mailbag: WHAT'S IN THE BOX?! w/ Elie Ayrouth, Pete Pham, Bobby Navarro, Molly Shannon and Sean Fahmy.(SPOILER: New Pringle's Flavors: Hot Dogs, Chili Cheese Tortilla Chips, Cheddar Cheese)

Posted by Foodbeast on Monday, January 11, 2016


How To Make Condiments From Scratch

Condiments are the unsung heroes of the food world, and while they’ll never get the recognition they deserve when paired with the usual suspects like burgers, hot dogs, or fries, you really start to notice how dry everything gets once they go missing. There’s nothing worse than a dry sandwich.

To better appreciate how important everyday condiments are, we set out to make our own from scratch.

We attempted the big three: Ketchup, mayonnaise and mustard.

Though mustard was definitely the most time-consuming of the three, mayonnaise was probably the trickiest.

Ketchup? Thankfully, the tomato legend was the easiest to make, by far.

Nonetheless, it was definitely a humbling experience making all the sauces we usually take for granted.

In a world without condiments, we’d probably all react like this. Don’t want that at all.


Pumpkin Corn Dog Bites Have Us Drooling Uncontrollably


With football season kicking off, you’re gonna want to have tons of awesome munchies to serve during games. Oh Bite It! created this awesome dish of Mini Pumpkin Corn Dog Bites that’ll pretty much cover your game day cravings.

You start by making a corn dog batter and combining it with pumpkin puree. You can find the recipe, in detail, here.


Then, take a hot dog and coat it in some cornstarch before tossing it into the batter. After applying a generous amount of coating, put the hot dog into the deep fryer and let it cook until it’s a golden brown.

Once it’s done, insert a pretzel stick in them and set your mini dog bites aside too cool and get started on your dipping sauce. Oh Bite It! suggests a sweet maple mustard sauce.

Photos: + Recipe: Oh Bite It!