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Condiment : Nowadays we consider Mustard as a condiment. Mustard has never been expensive (considered as the condiment of poor people), and this is mostly due to its varieties. Mustard seeds can come from India and from Europe as the mustard plant adapts very well to different types of soil and climate.
Spice : Coming from far away, and 100% vegetable, spices have been very rare and expensive for centuries. Spices are used without any preparations.
In fact, we could consider that Mustard is a spice, if used only as a seed like pepper corn but it becomes a condiment after its transformation into mustard paste.
Different Varieties of Mustard
Whatever the season, mustard is perfectly suitable for a large variety of dishes.
Though many types of mustards exist, three main varieties are produced:
- Extra strong mustard: made with black or brown mustard seeds, grape juice and spices, it is eaten with all kinds of meat, and is one of the ingredients used for making mayonnaise sauce and vinaigrettes.
- Grainy mustard: made with brown mustard seeds, it is sweeter than the Dijon mustard or extra strong mustard, and is very suitable for dressings.
- Flavoured mustards: they are less spicy so the flavours come out best. Flavours are made with fruit, vegetables, or spices thoroughly dosed and cooked. Amongst the many flavours are shallot, green pepper, estragon, curry, honey,... They are appreciated by gourmets who want to taste new flavours on the edge of their plates.
Different uses of Mustard in French Cuisine
Mustard can be used for a variety of purposes:
- As Salad dressings
- Mixing with Vinaigrettes
- Making Mayonnaise
- As a Marinade Sauce
- As a dip
- As part of a dessert
