Yellow mustard is a favorite hot dog condiment.
Mustard is a pungent seed with origins traceable back to 460 B.C. in Greece. It adds flavor to savory dishes and is the main ingredient in a condiment favored for topping hot dogs, hamburgers and cold cut sandwiches, as the base for hot and cold sauces and as a spicy rub for meats and poultry.
Prepared Mustard
Dry mustard that is mixed with liquids and turned into a thin paste is typically called prepared mustard, or simply mustard. The American version is bright yellow, a hue that comes from added turmeric, not mustard seeds. Prepared mustard is flavored by the liquid with which it is mixed. The hottest tasting prepared mustard is a simple mixture of finely ground mustard powder and water. Dijon mustard, a light brown type, is flavored with white wine. Other common liquid flavors come from vinegar, sake, beer and hard liquor, and mustards are often embellished with bits of garlic, onion, horseradish, honey, dill and coarsely ground mustard seeds.
Dry Mustard
Dry mustard is a finely ground powder made by pulverizing either white or brown mustard seeds. It is typically used as a recipe ingredient when the pure flavor of mustard is desired, and provides flavor clarity that is unattainable with prepared mustards. You can purchase dry mustard in most supermarkets or at specialty spice purveyors.
Homemade Mustard
The simplest and hottest tasting prepared mustard is a mixture of powdered mustard and water. Always use cold water, as hot water will destroy the enzymes and prevent the full development of flavors. Start with equal amounts of mustard powder and water and adjust the proportions until the desired consistency is reached. Let the mixture sit at room temperature for at least 10 minutes before adding any other flavorings like dill, honey or horseradish. Spoon the mustard into sterile glass jars and tightly seal with glass- or enamel-lined lids to avoid the formation of bacteria. Store the jars in a cool, dark area but do not refrigerate. For optimum flavor, let the mustard age three to eight weeks until the preferred pungency is attained. Once the desired flavor is reached, refrigerate the mustard to maintain the spiciness.
Texturized Mustard
To add texture or graininess to homemade mustard, add whole mustard seeds. The whole seeds add a tangy flavor to the mixture, but they must be crushed to add heat or tartness. Add flavor to whole mustard seeds by gently dry roasting them in a pan on the stovetop, being careful not to over roast them, which makes them bitter. If you prefer to texturize the mustard with soft mustard seeds, let the seeds reconstitute in water until they are plump, drain the liquid and briefly pulse in a food processor.
Tags: mustard seeds, finely ground, flavor mustard, ground mustard, hottest tasting, hottest tasting prepared, Mustard mustard
