Varieties

Three mustard forms side by side: yellow, Dijon, and whole-grain, each in a small bowl.

Showing the three main commercial types together lets readers immediately distinguish color, texture, and seed structure.

Condiments

Mustard

Sharp, tangy condiment for sandwiches, dressings, and glazes

Pungent and tangy, mustard sharpens a sandwich, emulsifies a vinaigrette, and glazes ham and roasts. Dijon is the all-rounder. Keep it cold; it keeps a long time.

Mustard is the pungent condiment made from the seeds of the mustard plant, ground and mixed with liquid — and the kind of liquid and seed determines everything. Hot English and Dijon get their nose-tingling sharpness from cold water releasing the seeds' enzymes; vinegar-based American yellow is mild and tangy. Beyond a hot-dog squeeze, mustard is a kitchen workhorse: it sharpens dressings, emulsifies vinaigrettes, glazes ham, and crusts roasts.

Measured in: ml
Storage: Refrigerate
Shelf life: 365 days

Allergens

Mustard

Find it in

Condiments

Types & varieties

Dijon mustard

Smooth, sharp, wine- or verjuice-based; the cook's mustard.

Yellow (American) mustard

Mild, tangy, turmeric-bright; for hot dogs and burgers.

Whole-grain mustard

Seedy, textured, mellow; great in dressings and on meat.

English mustard

Fiercely hot; serve a little with roast beef.

Honey mustard

Sweetened and mellow; for dipping and glazing.

How to choose

Reach for Dijon when cooking — it's sharp, smooth, and emulsifies dressings. Use yellow for classic American sandwiches, whole-grain for texture and rustic glazes, and English when you want serious heat.

How to use

A teaspoon of mustard helps a vinaigrette emulsify and stay creamy. Mustard also crusts roasts, glazes ham, and brings tang to sauces and cheese dishes.

Emulsifying and sharpening vinaigrettes
Crusting pork and beef roasts
Glazing ham (with honey or brown sugar)
Pan sauces and cheese dishes

Common uses

Vinaigrettes and salad dressingsSandwiches, burgers, and hot dogsGlazing ham and roast porkCrusting roasts and chopsCheese sauces and mac and cheeseDeviled eggs and potato saladDipping sauces (honey mustard)