Mustard is one of the world’s oldest condiments. Roman chefs used to grind mustard seeds with grape juice (known as must) into a spicy paste known as mustum ardens, which was shortened to “mustard” when the sauce arrived in the States. In essence, mustard is a combination of ground mustard seeds and some form of liquid—it’s the type of seeds and liquid that differentiates one variety from the next. Some are sweet, some are spicy, and others are downright astringent. The level of heat in a given type of mustard is largely determined by the style of seed—yellow seeds are mild, while brown or black seeds have a lot more heat. But the liquid is what makes or breaks a mustard’s potency: The natural enzymes found in mustard are only activated in the presence of water. The more acidic the liquid in mustard is, the longer-lasting the burn will be; less acidic mustards tend to be super pungent at first but lose their punch shortly thereafter. Here are the top types of mustard you should be serving alongside burgers, hot dogs, sandwiches, sausages, and more.
Common Types of Mustard
Yellow mustard has a crisp, tart-and-tangy flavor that won’t be clearing anyone’s sinuses with spice. Use it on burgers, dogs, or in homemade salad dressings or sauces. Dijon has a more pungent, spicy flavor than yellow mustard. The sharp taste pairs particularly well with vinaigrettes, sandwich spreads, mayonnaise, or homemade sauces. RELATED: 3 Delicious Ways to Cook With Dijon Mustard RELATED: These Are the Trendiest Condiments of the Summer
