• Page 1: Mustard History
• Page 2: Mustard Types ~ A & B
• Page 3: Mustard Types ~ C & D
• Page 4: Mustard Types ~ E To G

• Page 5: Mustard Types ~ H To L
• Page 6: Mustard Types ~ M
• Page 7: Mustard Types ~ N to Z

CHINESE MUSTARD

A very hot prepared mustard made from brown mustard seeds, instead of the milder white mustard seeds. The Chinese mustard served by North American Chinese restaurants can be approximated by Colman’s Mustard (see below).

Any style of mustard can be flavored with cognac to create a rich and sophisticated garnish. Moutarde de Meaux, or whole-grain mustard, flavored with Cognac, is called Moutarde Royale.

COLMAN’S MUSTARD

The leading brand of English mustard was founded in 1814 by Jeremiah Colman, originally a flour miller (as were the French brothers, Americans who created French’s mustard). Similar to Chinese mustard.
 

CREAMY MUSTARD

While this term refers to a non-grainy mustard, it can also specify a mustard to which butter and eggs are added.
 

CREOLE MUSTARD

Originally, a pungent style made from brown mustard seeds marinated in vinegar, ground and mixed with a hint of horseradish to create a hot, spicy mustard. Today, some products labeled “creole mustard” are sweet-style mustards made with molasses.

You can purchase Colman’s Mustard, a superfine mustard powder that creates a hot mustard. By appointment to Her Majesty the Queen.

DIJON MUSTARD

Dijon, in the province of Burgundy, France, has been a gourmet center since early times. The mustard developed there was based on particularly strong and piquant mustard seeds grown in the chalky soil and densely wooded terrain. The seeds were carefully selected and harvested on sites that were rich in potassium and carbon. Today’s Dijon is not the original product developed in monasteries. In 1856, Jean Naigeon, a local producer, revived the flagging industry by substituting verjus for vinegar and creating a smoother, less biting product (today, white wine is most often used). Today's product is also made with brown mustard seeds instead of black, owing to the difficulty of growing the latter. While Dijon mustard was the first to be regulated, it 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 large mustard plants in Dijon and its environs, most Dijon mustard is Dijon-style, manufactured outside of Dijon.

Dijon mustard is made in both whole-grain and smooth preparations, like these artisan, stone-ground mustards from Ritz Escoffier, selected by the Paris Ritz Hotel.

DRY MUSTARD

Dry mustard is a powder made by grinding mustard seeds. It can be used as an ingredient in a marinade, rub or other recipe; or it can be reconstituted into prepared mustard with the addition of a liquid: beer, grape must, vinegar, water, or wine.

DÜSSELDORF MUSTARD

A spicy traditional German mustard, dark in color, made with brown mustard seeds, sometimes with horseradish. It is a hot and pungent version of Dijon-style mustard. It is usually served with sausages and cold meats. You can buy it online.