Mustard 101 ? There
are American, Dijon, Chinese, Jamaican, Bahamian mustard .. how to
differentiate the different types of Mustard sauce ?
Mustards: Mustard comes in a variety of
flavors and textures. Its white, brown, or black seeds can be used
to make spreads that can be used instead of spreads that contain
higher amounts of fat and perhaps cholesterol. Mustards can also be
used in dressings and sauces for extra flavor, as a thickening
agent, and as an emulsifier. You can find them seasoned with herbs
and spices, aromatic vegetables such as onions or garlic, and with
other agents like honey or various wines.
The bright yellow "American" mustard is the easiest to find, but it
is well worth the effort to find some of the others. "Dijon" mustard
is also readily available, and its mild flavor is less likely to
overwhelm the flavor of your sauce than some of the other mustards.
"Chinese" mustard, because of its fiery heat, can be a real shocker
for the uninitiated.
You can purchase the powder yourself, mix it with cold water, and
then use it in your dipping sauces. Some will find the "Jamaican"
and "Bahamian" mustard-based sauces only slightly less "hot". All of
these ethnic varieties can be found in stores catering to these
populations. Keep in mind that mustards can be high in sodium and a
few contain eggs, so read the labels carefully.