What is the difference between dijon mustard and horseradish mustard

It could easily be described as one of the most versatile condiments. There are very few condiments that can be used strategically across the board for things from salads to sauces and everything in between. Yellow mustard is also commonly known as American mustard. Mustard is a classic topping to things like cheeseburgers, hot dogs, corn dogs, sandwiches, and more. Interestingly enough, mustard also possesses a lot of health benefits and additional other uses that you may never have considered outside of food.

Mustard can be used for things like sore throats, odor removal, decongestant, face mask, hair conditioner, burn relief, and stain remover. Yellow mustard is made from white and yellow mustard seeds that come from the mustard plant.

The seeds used in yellow mustard can be whole, ground, cracked, or bruised when the mustard is made. The seeds are mixed with water as well as vinegar, lemon juice, salt, spices, and other flavorings. The mixture also may contain wine, but this is not typical of yellow mustard. Yellow mustard is most known as a condiment. While yellow mustard is most known as a condiment, it can be used for a variety of other things as well.

As you can see, yellow mustard still has a lot of useful options. There are recipes for using yellow mustard as a salad dressing. The unique thing about yellow mustard is that it works great for coatings, sauces, dips, and condiment-type uses. With American yellow mustard, you can make all of the classic American BBQ and picnic dishes that so many people love. When it comes right down to it, I think we can agree that yellow mustard and Dijon mustard are very different.

While they both come from mustard seeds and both can be used for very similar types of uses, that is about where the similarities end.

Dijon mustard is bold and flavorful with even a bit of a kick to it. Dijon mustard has a broad spectrum of uses and the flavor is quite unique. The obvious differences between Dijon mustard and yellow mustard relate to flavor and color but also to the ingredients. Yellow mustard has a strong flavor and odor. Yellow mustard is made with oil and vinegar and salt rather than with wine. The flavor is more direct and less exotic. Yellow mustard is also characterized by its bright yellow color.

We hope that you find this guide to understanding the difference between yellow mustard and Dijon mustard to be valuable and informative. There are some very distinct differences between these two forms of mustard. We invite you to check out the following question and answer section.

That makes it well suited as a dipping sauce —a chicken finger dunked into honey mustard comes out with nothing but a smooth and sweet flavor that's easy to digest. It's also great for making sweeter dressings and for dishes that would benefit from a more mild mustard approach, like this grilled chicken and spinach salad with honey mustard dessing.

Amping up the natural heat of mustard seeds, spicy brown mustard is aptly named. It's made with brown mustard seeds, which are soaked in less vinegar than a standard mustard. The combination of the hotter seeds and less acidity makes sure the nose-scorching heat is much more pronounced. Spicy brown mustard also leaves the bran on the seeds, which don't fully break down when processed, giving the final sauce a coarser texture than yellow mustard. It can be mixed with spices like cinnamon, ginger, and nutmeg to give the mustard a slight earthy undertone.

Spicy brown is also known as deli mustard, and for good reason. This mustard is made to stand up against other robustly flavored items like pastrami, roast beef, and sausages, making it a good choice for big, meaty sandwiches. Get the recipe: Spicy brown mustard ».

Although first produced in Dijon, France, Dijon mustard does not have to made in that region, provided it follows the formula that was first devised in by Jean Naigeon, a mustard maker from Dijon.

In his smooth, brown seed mustard, verjuice—an acidic juice made from unripe grapes—was substituted for the common vinegar. Acidity slows the reaction that produces the intense heat of mustard, so switching to a less acidic liquid gives Dijon mustard a robust profile, intensified heat, and a more pungent flavor. Its sharp and strong flavor can be used in most places yellow mustard can when you're looking to add a more of a mustard-y bite.

Dijon works especially well in vinaigrettes, mayos, and sauces, where a little can go a long way in developing flavor. Whole grain mustard is simply a mustard that has been ground just enough to to form a paste, but not so much that it fully breaks down all the mustard seeds, creating a thick, coarse texture. Whole grain mustard is not beholden to any formula per se, but most that you pull off the shelf are of Dijon influence, or a variation on that.

The use of wine instead of vinegar, and brown and black seeds instead of yellow, makes many whole grain mustards pack a punch. I personally love the extra texture and bite of a whole grain mustard, and it's my go-to choice for cheese plates or ham sandwiches. It also works well in dressings, giving an otherwise smooth sauce a bit of texture. Get the recipe: Whole Grain Dijon Mustard ». Take both of those out of the equation, and the full mouth-scorching potential of mustard is unleashed.

This is exactly how hot mustard is made—start with ground brown or black mustard seeds and whisk in a proportionate amount of cold water. The mustard then gradually gains heat, peaking around fifteen minutes, before beginning to mellow out. Adding in vinegar or storing hot mustard in the refrigerator once it's at its hottest will slow down this decline of heat, but won't stop it, which is why store bought hot mustard won't be as potent as ones made at home.

There are many varieties of hot mustard, but the one that's probably most familiar is the hot mustard found at the bottom of American take-out Chinese bags. A little dunk of an egg roll in hot mustard sets your mouth on fire, which can be partially relieved by a subsequent dip in the contrasting sweet duck sauce. Get the recipe: Hot Mustard ». English mustard is just one variety of hot mustard. Most commonly seen under the Colman's brand, English mustard is a mix of yellow and brown mustard seeds.

It forgoes the vinegar to unleash as much heat as possible an acid is added to stabilize jarred English mustards , but since it folds in the more subdued yellow seeds, it's not quite as hot as a Chinese hot mustard. It does come bottled, but like any hot mustard, English mustard is best bought in powdered form and mixed with cold water about fifteen minutes prior to use, to unleash its full flavor and heat.

This is just the ticket when you want to add a strong kick to your sandwiches, roasts, or sauces. There are a lot of mustards out there, and hopefully this guide can help you figure out which mustards you should be adding to your diet. The Fascinating Story Behind Chinese Spirit Moutai Mustard is made by grinding mustard seeds and mixing them into liquid, which helps release the enzymes and oils that give mustard its bite.

High-acid liquids, like vinegar, temper the resulting heat but help it keep its pungency, while using something low-acid, like cold water, results in a hotter mustard that can lose its potency relatively quickly. Yellow mustard seeds also known as white mustard seeds are the most common and the mildest in flavor. The brown and black seeds tend to be more pungent and are used in varying degrees with yellow seeds to help create different varieties of mustard. These are just ground mustard seeds.

You can find coarse grinds, but most preground mustard seeds are made into powder. Different brands or types will have different blends of seeds to get varying levels of heat. A lot of recipes that call for mustard use Dijon, as it has a smooth consistency like yellow but a more complex, sharp flavor. With more heat and deeper flavor than yellow mustard, this is a favorite in many delis, as well as the common New York City hot dog cart. If you like Dijon, I highly recommend giving some of these a try.

Creole, Stone Ground, etc. Some versions of spicy brown could fall into this category. Whole Grain: These use whole mustard seeds.