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Uses, Types, and Substitutes. Warwick, R. Types Nutrition Benefits Recipe Bottom line Prepared mustard refers to the popular, ready-to-eat condiment that typically comes in a jar or squeeze bottle. Share on Pinterest. Types of prepared mustard. Nutritional value. Potential health benefits. How to make prepared mustard. The bottom line. Read this next. Is Mustard Good for You? Even white distilled vinegar works, but a wine vinegar will cut some of the heat and pungency.
Stir your mixture into a paste in a nonmetallic bowl and let it sit at room temperature for at least 30 minutes. The acid in the vinegar helps to mellow out the heat of the mustard. You could also add a teaspoon of sugar or less, depending on your taste, or sweeten your homemade prepared mustard with honey. If you need more than a tablespoon of mustard, combine the following ingredients in a nonmetallic bowl. Avoid the metal because it may interact with your ingredients and leave an unpleasant aftertaste.
Stir the mixture into a paste and let it sit for about an hour. Note that while these techniques will function in a pinch, they are only mustard shortcuts. The best homemade mustard starts with whole mustard seeds. You can find fresh mustard seeds at major groceries, and until the seeds are ground, they will last far longer than store-bought prepared mustard.
You can spice up your ground mustard by adding herbs or spices to your mustard seeds and grinding the entire concoction in a coffee grinder or using a mortar and pestle. You will still need a liquid to make the prepared mustard, though. Yellow mustard seeds are the mildest of all mustard seeds, hence prepared yellow mustard is milder than prepared mustard made from brown or black mustard seed.
Brown mustard is a spicy, pungent prepared mustard made of brown mustard seed. It contains less vinegar which makes the mustard hotter, as acid mellows the mustard. Prepared brown mustard has a coarse texture. Often it contains horseradish or wasabi, which makes it even hotter. That's why brown mustard is typically labeled as "Spicy brown mustard".
Honey mustard is a mild, sweet mustard that consists of a combination of yellow mustard seeds and honey. English mustard is made from yellow and brown mustard seed. This is a particularly hot mustard because does not contain any vinegar. English mustard is sold both as prepared mustard and as a powder, which requires mixing with cold water about fifteen minutes before using.
German mustard is a broad term, as Germany is home to many different prepared mustards. Note that most prepared mustards contain additional ingredients such as modified food starch for thickening, egg yolks, and sugar, so always check the bottle for possible allergens. Some recipes called for "prepared mustard" which theoretically can be any of the mustard types listed above.
It's up to your personal taste and also depends on the dish — two tablespoons of mustard added to a meatloaf blend in much more than a teaspoon of mustard stirred into to a salad dressing. It's always best to add a middle-of-the line mustard, not too spicy but with enough punch to add flavor to whatever you are making.
If in doubt, Dijon mustard is a good fit for most recipes. When a recipe calls for prepared mustard, use 1 teaspoon dry mustard ground mustard for 1 tablespoon prepared mustard, and add the same amount of water or vinegar, to make up for the missing liquid.
To substitute a specific prepared mustard, keep in mind that prepared mustards vary greatly in pungency so use less dry mustard depending on which prepared mustard you want to replace.
See how to make DIY Dijon mustard. It's simply wine, vinegar, and seasonings, including mustard seeds. There's no sugar in this.
But you can add it if you like: a little honey or sugar are common additions.
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