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Mustard Recipes

Types of Mustard

Hot English is the very pungent, spicy hot mustard traditionally served in pubs with various meats and sausages.

Bavarian Whole Seed is a coarse grained mustard with a mild sweetness due to the liquids used for soaking the seeds and/or added sugar or honey in the recipe.

Dijon Style is a smooth, pungent mustard made with ground brown mustard with combinations of wine and wine vinegar as the liquid along with various herbs and spices to mimic the traditional mustard from France. There are strict laws that govern what can, and cannot, go into authentic Dijon mustard. According to French law, Dijon mustard must be made exclusively from black seeds (Brassica nigra) mixed with either white wine or vinegar. By law no sugars, flours, oils, perfumes, coloring or additives may be added. Any mustard that deviates from this traditional recipe must be called Dijon-style.

Spicy Brown is made mostly from brown seeds and can be smooth or coarse but with a definite sharpness that compliments a variety of hot and cold meats.

American Yellow is made from the milder ground yellow mustard and added turmeric for the bright yellow color.