Mustard ranks as one of the most diversely used and versatile condiments throughout the globe.
Americans recognize mustard as a standard topping for hamburgers, hot dogs, or pretzels. But cultures from the Mediterranean to Bangladesh and even Africa use mustard for dressings, glazes, and soups.
The mustard seed is ground into a thick paste to make this ordinary condiment. Home cooks can produce their mustard using a product called English mustard powder. This powder mixes with water or vinegar, milk, beer, or other acidic liquid to make homemade mustard.
Commercially produced mustard contains antibacterial qualities, so it never expires and requires no refrigeration. Homemade mustard differs completely This condiment is typically made just before the meal and discarded afterward.
While all mustard comes from the same source, different seasonings alter its final flavor. Mustard can taste bitter, spicy, or sweet. In this article, we will describe 15 different types of mustard.
Undeniably the most well-known type of mustard globally, yellow mustard evokes scenes of baseball games, summertime cookouts, and bustling street vendors.
This tangy condiment is commonly paired with ketchup for a balanced blend of toppings for burgers and hot dogs.
Yellow mustard ranks first in the United States for mustards sold and is tied for the top popularity spot with dijon mustard in Canada.
The condiment achieves its yellow color through the spice turmeric, which is commonly used in Indian cooking.
While yellow mustard tastes delicious on backyard favorites like hot dogs, Internet trends urge you to top your watermelon with mustard too!
Tracing its roots back to 1856, Dijon mustard combined the mustard seed with verjuice, instead of vinegar.
Verjuice is the juice of unripe grapes, which imparts a very acidic and “green” flavor. Instead of this complicated ingredient, contemporary Dijon mustard uses white wine to achieve this signature taste.
Dijon mustard tastes delicious on sandwiches to cut through rich ingredients like cheese or ham.
Many popular salad dressings use Dijon mustard to provide an acidic tang to the final flavor profile which helps tremendously with more savory dishes and sandwiches.
Unlike French champagne’s protected name, mustard does not need to be made near Dijon, France to be considered Dijon mustard. Regardless, Dijon maintains its status as the Mustard Capital of the World.
Spicy Brown Mustard
Another American condiment, spicy brown mustard appears in delis, and is often called “deli mustard.”
Like Dijon mustard, the assertive flavor of spicy brown mustard pairs well with robust meats like pastrami and sausages.
Unlike yellow mustard, home cooks can easily replicate their favorite spicy brown mustard at home.
The mustard seeds achieve their distinct flavor with a coarse grind of the seeds and less vinegar.
These choices allow the authentic spice of the natural mustard seed to shine through. Experiment with spices like cinnamon or ginger to make your signature spicy brown mustard blend.
Instead of tangy and spicy, some mustards combine sweet and tangy flavors.
Honey mustard stands apart as one of the few types of mustard that can easily be used as a dipping condiment. Chicken nuggets and pretzels are often dipped into sweet and sticky honey mustard.
Combine mustard and honey in a 1:1 ratio to make this yummy sauce. Add oil or vinegar to honey mustard to change the formula into a thin salad dressing.
Or leave the mixture thick and marinate lamb, chicken, or pork with honey mustard.
This versatile product elevates salads, grilled meats, and fried foods effortlessly. It’s a mustard that manages to find a niche at most meal times – if you enjoy a little something sweet that is.
Whole Grain Mustard
Europe knows the distinct power of whole grain mustard, a very coarse and thick version of the condiment.
But with the rise of artisan charcuterie boards in the United States, this dynamic topping entered the world of meat, beverage, and cheese pairings with mustard.
Whole grain mustard is also known as granary mustard, as the complete seeds of the mustard remain whole.
This delivers an extremely pungent and sharp flavor and particular texture. A variety of whole grain mustard called Groningen features partially-ground mustard seeds.
Like whole-grain mustard, pairing this condiment with alcohol is a popular choice.
Beer mustard takes this concept one step farther with this two-in-one ingredient.
Hops, the flavorful base ingredient in beer, holds similar bitter and sharp qualities to mustard seeds. These shared qualities translate into a harmonious new condiment.
Major brewing companies like California’s Sierra Nevada offer a Pale Ale beer mustard influenced by the flavors in their popular light beer.
Make homemade beer mustard by mixing whole grain mustard with a craft beer of your choice. Stir together and let it sit overnight so the seeds absorb the beer flavor.
Creole mustard blends the coarseness of whole grain mustard with the spiciness of spicy brown or deli mustard.
This mashup delivers chunky and spicy mustard perfect for the food culture that brought us jambalaya, gumbo, and red beans and rice.
Recipes for creole mustard include such varied ingredients as hot sauce, white wine, tarragon, and horseradish.
Like much of the cuisine located in the Mississippi Delta, family tradition and personal preference make every batch of homemade creole mustard special.
Some commercial varieties of creole mustard are also sold in stores.
Grey Poupon is another successful mixture of two mustards already described on this list.
Grey Poupon enjoys a sophisticated reputation from an iconic 1984 television commercial.
This ad solidified Grey Poupon mustard’s name recognition in all American households.
This condiment combines Dijon mustard and whole grain mustard to produce an acidic tart topping for sandwiches and produces a delicious vinaigrette when mixed with oil and vinegar.
A strong white wine flavor distinguishes this type of mustard from others on this list.
Hot mustard refers to a few different products. Mixing hot sauce or other custom spices into yellow or spicy brown mustard provides the easiest way to achieve hot mustard.
Another category of hot mustard occurs when more intense mustard seeds are used for homemade mustard.
Using black or brown whole mustard seeds instead of milder white seeds results in a product considered hot mustard.
In China, hot mustard is a popular condiment for dipping egg rolls and other appetizers. Mixing ground brown mustard seeds with cold water results in a scorching sauce.
This is a mustard that will get even the dullest tastebuds singing, but watch out for your more spice-sensitive friends.
Bavarian Sweet Mustard
Top that giant pretzel with Bavarian sweet mustard for an authentic German treat.
This condiment places a sweet spin on whole grain mustard from the land of lederhosen.
Bavarian sweet mustard adds a lot of sugar and vinegar with whole grain mustard.
This condiment experiences a thorough grinding process, and the result is smoother mustard perfect for spreading on burgers and sandwiches or topping a sausage. You can almost taste the tradition in this one.
Handlmaier’s Bavarian mustard produces an iconic recipe loved in Europe for more than a century.
Horseradish delivers a distinctive flavor, perfect for cutting through rich meats and cheeses.
One classic combination is horseradish and roast beef, for example. Combining horseradish and mustard elevates the tangy flavor of mustard into a spicier, creamy alternative.
Another essential ingredient to horseradish mustard is white wine. Wine imparts a needed sweetness without overpowering the balance of other assertive flavors.
In the absence of white wine or white wine vinegar, substitute Dijon mustard.
Many classic mustard manufacturers and celebrity chefs like Emeril Lagasse make varieties of horseradish mustard available in grocery stores.
Is Dijon mustard a little too mild for you? Or do you prefer to avoid alcohol or any alcohol flavors in your food?
Dusseldorf mustard provides a similar flavor profile while eliminating the white wine flavor of Dijon mustard.
Dusseldorf mustard uses vinegar instead for a more aggressive and acidic taste to this type of mustard.
This mustard is named after the famous German city to honor the location of Germany’s first mustard factory.
Unlike its geographic neighbor, Bavarian sweet mustard, Dusseldorf mustard leans more heavily on sour than sweet flavors. This condiment is finely ground and smooth like classic yellow or American mustard.
Stone Ground Mustard
As artisanal foods maintain consistent popularity, products like stone-ground mustard are also here to stay.
Stone-ground mustard differs only slightly from whole grain mustard, as stone-ground mustard’s seeds are crushed for a unique texture.
Unlike whole grain mustard, some varieties of stone ground mustard can be served from a convenient squeeze bottle. Inglehoffer produces a popular brand of bottled stone ground mustard.
The flavors and applications for this condiment are similar to whole grain mustard. Dip french fries or pretzels in stone-ground mustard for a zesty dip.
I like to elevate my traditional potato salad recipe by incorporating a small dollop of stone ground mustard.
Stone ground mustard contains no preservatives, is low-calorie, and is gluten-free like most mustards.
Yet another German mustard makes the list, with Mittelscharf mustard. A mixture of yellow and brown mustard seeds creates this delicious medium-spicy condiment.
Mittelscharf mustard ranks as the most widely-used variety of mustard in Germany.
Pair Mittelscharf mustard with sausages, corned beef, and other rich meats. Add this condiment to your next fondue party or as a sauce on the side of a fish dish.
Beware some brands of Mittelscharf mustards – ones labeled “mittelscharfer senf” are spicier varieties mixed with horseradish.
As mentioned above, English mustard powder is a common ingredient used to make homemade, tangy mustards.
This product is also available in a ready-made bottle of English mustard, a combination of yellow and brown mustard seeds. English mustard represents Britain’s version of Germany’s Mittelscharf mustard.
Visually, English mustard looks similar to America’s bright yellow condiment. However, England prefers a spicier mixture for its national recipe instead of the United States’ preferred milder mustard seed recipe.
Like French’s yellow mustard in the United States, Colman’s English Mustard dominates the marketplace in Great Britain.
Colman’s recipe earned the distinction of “The Queen’s Mustard” from Queen Victoria in the 19th century.
The world of mustard is sprawling and contains new spinoffs across all cultures. Germany holds down this list’s top mustard varieties across a diverse array of flavors. From Bavarian sweet mustard to the assertive Dusseldorf mustard flavors, German mustards provide a new world to discover.
Don’t get intimidated by whole grain or stone-ground mustard. While the texture looks different from a bottle of French’s, this condiment delivers a fantastic array of flavors. Learn how to pair mustard with cheeses or meats for dynamic taste combinations on your next charcuterie board.
Can’t get enough of this multifaceted condiment? Consider visiting rural Wisconsin’s National Mustard Museum to learn more and view a dazzling array of mustards from around the world.