Mustard, also known as "mustard cream", is a
condiment made from the
seeds of a
mustard
plant (white or yellow mustard,
Sinapis hirta; brown or Indian mustard,
Brassica juncea; or black
mustard,
Brassica nigra).
The whole, ground, cracked, or bruised mustard seeds are mixed with
water,
vinegar or other
liquids, and sometimes other flavorings and
spices, to created a thick paste ranging in
colour from bright
yellow to dark
brown. Mustard often has a sharp, pungent flavor, as
mixing the ground seed with cold liquid causes the release of the
enzyme myrosin,
responsible for mustard's characteristic heat. Homemade mustards
are often far hotter and more intensely flavored than commercial
preparations. A strong mustard can cause the
eyes to water, sting the
palate
and inflame the
nasal passages. Mustard can
also cause allergic reactions: since 2005, products in the
European Union must be labelled as potential
allergens if they contain mustard. Commonly paired with
meats and
cheeses, mustard is
also a popular addition to
sandwiches,
hamburgers, and
hot
dogs.
It is also used as an ingredient in many
dressings, glazes, sauces, soups, and marinades; as a
cream or a seed, mustard is used in the cuisine of India
, the
Mediterranean
, the Caribbean
, northern Europe,
the Balkan States, Asia,
the United
States
, and Africa, making it one of
the most popular and widely used spices and condiments in the
world.
Etymology
The
English word "mustard" derives
from the
Middle English
moustarde, a combination of the
Old
French words
moust (
must) and
ardens (burning).
Moust derives from the
Latin mustum, meaning "new
wine".
History
Romans were probably the first to
experiment with the preparation of mustard as a condiment. They
mixed unfermented
grape juice, known as
"
must", with ground mustard seeds (called
sinapis) to make "burning must",
mustum
ardens—hence "must ard". A recipe for mustard appears in
Apicius (also called
De re coquinaria), the anonymously compiled
Roman cookbook from the late 4th or early 5th Century; the recipe
calls for a mixture of ground mustard,
pepper,
caraway,
lovage, grilled
coriander
seeds,
dill,
celery,
thyme,
oregano,
onion,
honey,
vinegar,
fish stock, and
oil, and was intended as a glaze for
spit-roasted
boar.
The Romans
likely exported mustard seed to Gaul
, and by the
10th Century, monks of St. Germain des Pres
in Paris
absorbed the
mustard-making knowledge of Romans and began their own
production. The first appearance of mustard makers on the
royal registers in Paris dates back
to 1292. Dijon
, France,
became a recognized centre for mustard making by the 13th
Century. The popularity of mustard in Dijon is evidenced by
written accounts of guests consuming 70 gallons of mustard creme in
a single sitting at a gala held by the
Duke of Burgundy in 1336. In 1777, one of
the most famous Dijon mustard makers,
Grey-Poupon, was established as a partnership
between Maurice Grey, a mustard maker with a unique recipe
containing white wine, and Auguste Poupon, his financial backer.
Their success was aided by the introduction of the first automatic
mustard making machine. In 1937, Dijon mustard was granted an
Appellation d'origine
contrôlée. Due to its long tradition of mustard making,
Dijon is regarded as the mustard capital of the world.
An early
use of mustard as a condiment in England
was in the
form of mustard balls--coarse ground mustard seed combined with
flour and cinnamon,
moistened, rolled into balls, and dried--which were easily stored
and combined with vinegar or wine to make mustard paste as
needed. The town of Tewkesbury
was well known for its high-quality mustard balls,
which were exported to London
and other
parts of the country, and are even mentioned in William Shakespeare's play King Henry the Fourth, Part
II.
The use of mustard as a
hot dog condiment
was first seen at the
1904
St. Louis World's Fair, when the still-popular bright yellow
French's mustard was introduced by
the
R.T. French Company.
Preparation and varieties
There are many varieties of mustard which come in a wide range of
strengths and flavors. The
basic taste
and "heat" of the mustard is largely determined by seed type,
preparation and ingredients. Black seeded mustard is generally
regarded as the hottest type. Preparation also plays a key role in
the final outcome of the mustard. Mustard, in its powdered form,
lacks any potency and needs to be fixed; it is the production of
allyl isothiocyanate from the
reaction of
myrosinase and
sinigrin during soaking that causes gustatory heat
to emerge. One of the factors that determines the strength of a
prepared mustard is the temperature of the water, vinegar, or other
liquid mixed with the ground seeds: hotter liquids are more hostile
to the strength-producing compounds. Thus, hot mustard is made with
cold water, while using hot water results in milder mustard (other
factors remaining the same).
The pungency of mustard is always reduced by heating, not just at
the time of preparation; if added to a dish during cooking much of
the effect of the mustard is lost.
Locations
renowned for their mustard include Dijon (medium
strength) and Meaux in France; Norwich
(very hot)
and Tewkesbury, famed for its
variety, in the United Kingdom
; and Düsseldorf
(hot) and Bavaria
in Germany
.
There are variations in the subsidiary spices and in the
preparation of the mustard seeds. The husks may be ground with the
seeds, or
winnowed away after the initial
crushing; "whole-grain mustard" retains some unground or partially
ground mustard seeds.
Bavaria "sweet mustard"
contains very little acid, substituting copious amounts of sugar
for
preservation. Sometimes prepared
mustard is simmered to moderate its bite, sometimes it is aged.
Irish mustard is a wholegrain type blended with whiskey and/or
honey.
Basic Mustards
Basic mustards are the most commonly consumed and often simplest of
the mustard varieties, including mustard seed, dry mustard powder,
deli-style mustard, Dijon mustard, stone-ground mustard,
whole-grain mustard, and yellow mustard.
Deli-Style/Brown Mustard
Brown or "deli style" mustard is also commonly used in the United
States. The seeds are coarsely ground, giving it a speckled
brownish yellow appearance. It is generally spicier than yellow
mustard.
Dijon Mustard
Dijon mustard is not covered by a
Protected Designation of
Origin (PDO) or a
Protected Geographical
Indication (PGI) under the auspices of the
European Union; thus, while there are major
mustard plants in Dijon and suburbs, most Dijon mustard is
manufactured outside of Dijon.
Dijon mustard originated in 1856, when Jean Naigeon of Dijon
substituted
verjuice, the acidic "green"
juice of not-quite-ripe grapes, for vinegar in the traditional
mustard recipe.
Mustards from Dijon today generally contain both
white wine and
burgundy
wine. Mustards marketed as
Dijon style may contain one
or both of these wines or may substitute vinegar or another acid in
order to conform to local laws.
Stone-Ground and Whole-Grain Mustards
In wholegrain mustard, the seeds are not ground, but mixed whole
with other ingredients. Different flavors and strengths can be
achieved by using different blends of mustard seed species. Some
variations have additives such as
sun-dried tomato mustard and
chili mustard.
Yellow "Ballpark" Mustard
A bottle of yellow mustard.
Yellow mustard or
American mustard is the most commonly used mustard
in the United States and Canada
, where it is
sometimes referred to simply as "regular mustard". This is a
very mild mustard colored bright yellow by the inclusion of
turmeric. It was introduced in 1904 by
George T. French as
"cream salad mustard". This mustard is closely associated with
hot dogs, sandwiches, and
hamburgers. Along with its use on various
sandwiches, yellow mustard is a key ingredient in many
potato salads,
barbecue sauces, and
salad dressings. Yellow mustard is often
rubbed on barbecue meat prior to applying a
dry
rub, to form a crust, called bark, on the meat.
Sweet Mustards
Variations of sweet mustards include
honey
mustard, spiced honey mustard,
brown
sugar and
pecan mustard,
prickly pear honey mustard, maple mustard,
sesame ginger mustard,
and sweet and hot mustard.
Honey mustard
This honey mustard has added peppers and spices.
Honey mustard, as the name suggests, is a blend of mustard and
honey, usually 1:1. It is most often used as a
topping for sandwiches and as a dip for
chicken strips,
french fries,
onion
rings, and other
finger foods. It
can also be used combined with vinegar and/or olive oil to make a
salad dressing. The most basic honey mustard is a mixture of equal
amounts of honey and mustard; however, most varieties include other
ingredients to modify the flavor and texture. Combinations of
English mustard with honey or demerara sugar are popularly used in
British cuisine to coat grilled
lamb cutlets or
pork chops. Peppers and spices are sometimes added to
give honey mustard a distinct hot and spicy taste.
Fruit Mustards
Although the combination of
fruit and mustard
may seem unusual, it has been done since the Italian creation of
mostarda di frutta in the 14th
Century. Large chunks of fruit preserved in a sweet, hot mustard
syrup was served with meat and
game, and
was said to be a favorite of the
Dukes of
Milan. Variations of fruit mustards include
apple mustard,
apricot-ginger
mustard,
berry mustard,
cranberry mustard,
lemon
mustard,
orange and honey mustard,
and
pineapple and honey mustard.
Herb Mustards
Variations of
herb mustards include
basil mustard,
dill mustard,
fennel mustard,
garlic
mustard, lemon-dill mustard,
peppercorn
mustard, roasted garlic mustard,
rosemary
mustard, rosemary-
mint mustard,
tarragon mustard, and
tomato-basil mustard.
Hot Mustards
Variations of hot mustards include
chipotle
pepper mustard,
habañero
pepper mustard,
horseradish mustard,
and
jalapeño mustard.
Horseradish mustard
Horseradish mustard contains horseradish as well as mustard. The
horseradish adds a sour flavor plus additional heat. Horseradish
mustard is generally available as either mild or hotter than
English mustard.
Old World Mustards
Variations
of old world mustards include Dutch
mustard,
French Dijon mustard, Polish
mustard,
Russian
mustard, Tewkesbury horseradish mustard, Swedish
mustard, and
sweet or hot Austrian
, Bavarian, and German
mustards.
English and French mustards
The two most common varieties of mustard in Europe are English and
French mustard. The English variety is typically bright yellow in
appearance, but much hotter than American mustard, akin to a
Wasabi like sensation and is used sparingly.
In the UK, the brand
Colman's is the most
widely known. The French variety is typically darker in color and
contains more vinegar, giving a milder taste.
Spirited Mustards
Spirited mustards have added alcoholic
spirits or
beer for
added flavor, but do not contain
alcohol.
Variations include Arran
mustards
with highland malt scotch, brandied peach mustard, cognac
mustard,
Irish "pub" mustard, Jack Daniel's
mustard, and stout
mustard.
Irish mustard
Irish mustard is a blend of wholegrain mustard with honey and/or
Irish whiskey.
Miscellaneous Mustards
There are so many varieties of mustard that some are not easily
classified, such as
balsamic mustard,
black olive mustard,
sun-dried tomato mustard, and
Maui onion mustard.
Culinary uses
Mustard is often used at the table as a condiment on meat. It is
also used as an ingredient in
mayonnaise,
vinaigrette,
marinades and
barbecue
sauce. It can also be used as a base for
salad dressing when combined with
vinegar and/or
olive oil.
Mustard is a popular accompaniment to
hot
dogs,
pretzels, and
Bratwurst. Mustard is also an
emulsifier which can stabilize a mixture of two
or more unblendable liquids such as oil and water. Added to
Hollandaise sauce, mustard can reduce the possibility of
curdling.
Dry mustard, typically sold in cans, is used in cooking and can be
mixed with water to become prepared mustard.
Storage and shelf life
Because of its antibacterial properties, mustard does not require
refrigeration; it will not grow mold, mildew or harmful bacteria.
Unrefrigerated mustard will lose pungency more quickly, and should
be stored in a tightly sealed, sterilized container in a cool, dark
place. Mustard can last indefinitely, though it may dry out, lose
flavor, or brown from oxidation. Mixing in a small amount of wine
or vinegar will often revitalize dried out mustard. Some types of
prepared mustard stored for a long time may
separate, causing
mustard
water, which can be corrected by stirring or shaking. If
stored for a long time, unrefrigerated mustard can acquire a bitter
taste.
Packaging
Prepared mustard is generally sold at retail in
glass jars or
plastic bottles
although in Europe it is often marketed in metal, squeezable
tubes.
Nutritional value
The amounts of various nutrients in mustard seed are to be found in
the
USDA National
Nutrient Database. As a condiment, mustard averages
approximately five calories per teaspoon.
Idioms
If someone is very enthusiastic, they are said to be "as keen as
mustard."
To "cut the mustard" is to meet the required standard.
Notable mustard manufacturers
Austria
Finland
France
Germany
Serbia
Switzerland
United Kingdom
United States
References
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, pp. 11,
13.
- Hazen, Janet. Making Your Own Gourmet Mustards.
Chronicle Books, 1993, p. 14
- Hazen, Janet. Making Your Own Gourmet Mustards.
Chronicle Books, 1993, p. 15
- "Mustard allergy"
- Hazen, Janet. Making Your Own Gourmet Mustards.
Chronicle Books, 1993, p. 13
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, p. 5.
- Hazen, Janet. Making Your Own Gourmet Mustards.
Chronicle Books, 1993, p. 6
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, p. 16.
- Hazen, Janet. Making Your Own Gourmet Mustards.
Chronicle Books, 1993, p. 10
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, p. 19
- Hazen, Janet. Making Your Own Gourmet Mustards.
Chronicle Books, 1993, p. 10.
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, p. 19.
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, p. 21.
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, p. 21.
- Hazen, Janet. Making Your Own Gourmet Mustards.
Chronicle Books, 1993, p. 10
- Hazen, Janet. Making Your Own Gourmet Mustards.
Chronicle Books, 1993, p. 10.
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, pp.
21-22.
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, p. 22.
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, p. 23.
- See Irma S. Rombauer & Marion R. Becker, Joy
of Cooking. Bobbs-Merrill, 1975, p. 583; Irma S. Rombauer,
Marion Rombauer Becker & Ethan Becker, Joy of Cooking,
Scribner, 1997, p. 71.
- [1]
- Honey Mustard Sauce Recipe
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, p. 19.
- Antol, Marie Nadine. The Incredible Secrets of Mustard: The
Quintessential Guide to the History, Lore, Varieties, and Healthful
Benefits of Mustard. Avery Publishing Group, 1999, p. 19.
- Sawyer, Helene. Gourmet Mustards: How to Make and Cook with
Them. Culinary Arts Ltd., 1990, p. 24.
- Sawyer, Helene. Gourmet Mustards: How to Make and Cook with
Them. Culinary Arts Ltd., 1990, p. 11.
- Sawyer, Helene. Gourmet Mustards: How to Make and Cook with
Them. Culinary Arts Ltd., 1990, p. 10.
- Sawyer, Helene. Gourmet Mustards: How to Make and Cook with
Them. Culinary Arts Ltd., 1990, p. 11.
-
http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
- Sawyer, Helene. Gourmet Mustards: How to Make and Cook with
Them. Culinary Arts Ltd., 1990, p. 24.
- "keen as mustard"
-
http://www.usingenglish.com/reference/idioms/cut+the+mustard.html
See also
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