ThemustardIt's not just the yellow of hot dog. In the gourmet world, mustard adopts varieties with character and tradition. Let's explore:

• Origin:Mustard is made with seeds from the mustard plant (main varieties: black, brown, white) mixed with liquid (vinegar, wine, water) and salt, forming a paste. Depending on the seeds and preparation, the different types arise. The name "mostaza" comes from Latinmustum ardens(bad fiery) because they were formerly mixed with wine must.

• Basic types of mustard:

  • Yellow mustard (American):Made with white seeds (the softer) mixed with vinegar, salt, turmeric (hence its bright yellow color). It is the typical sweet/soft of hot dogs. Unspicy. It is the most consumed in the US.

  • Dijon mustard:French classic. Originally from Dijon, it is made with brown and/or black mustard seeds, finely ground, using white wine/verjus instead of vinegar. Result: soft creamy-textured soft paste,more spicy and intensethat yellow, with elegant acidity of wine. It is a pillar in French vinegar and recipes.

  • Mustard "à l'ancienne" (old or whole grain):A variant said where the seeds are left whole or thick ground. It looks granular. Taste: a softer pelin than mild Dijon because whole seeds release aroma when biting. Visually pretty, it explodes in texture. Ideal in gourmet sandwiches or frosting.

  • English mustard:e.g. Colman's brand (dust). Very spicy and strong. It is made with a mixture of white and brown seed, comes in dry powder which is mixed with water and little vinegar when serving. Immediate sharp but dissipating taste quickly. Yellow (without turmeric). Perfect with roast beef (British tradition).

  • Sweet mustard (Bavaria):In Germany there is a sweet, dark variety, with rude crushed seeds and sweetened with sugar or honey. It is used with white sausages (Weisswurst). Taste: sweet at first, it ends slightly spicy.

  • Tasted mustards:Modern gourmet include ingredients:

    • With honey (Honey mustard):mustard mixture (sometimes they said) with honey. Delicately sweet, great for chicken dips, salad dressings.

    • With herbs or spices:tarragon (very French,moutarde à l'estragon), dill (for fish), green pepper, etc.

    • With fruits:there is with fig, with raspberry (usually accompany cheeses).

    • With beer:Belgian special, using beer in the mixture instead of all vinegar. Wonderful with pretzels.

    • Truffled:gourmet marks add truffle aroma, giving it sophisticated touch for meat.

• Picante vs. Picante Sweet vs. acid:

  • The spicy thing about mustard comes from compounds (glucosinolates) that are activated when mixed with liquid. Black/heads are spicy; white, softer. Strong vinegars slow the reaction a little, which is why the Dijon (with less acidic wine) bites more frank than a yellow one with strong vinegar.

  • Dulzor is added to modular itching (as Bavarian).

  • Acid (vinegar) retains mustard and adds tang. Different liquids give profiles: vinegar = sharper; wine/verjus = softer and more complex; beer = maltoso; water = very spicy reagents but vinegar is preserved after grinding is preserved after grinding is preserved after grinding is preserved after grinding.

• Pairings:

  • Red meat:A good Dijon mustard is classic withsteak, roastbeef, cold cuts. It enhances the taste of meat by cleaning palate with its pungence. The strong English as well, but with caution (it is very pungent).

  • White meat and pork:Mustard with herbs, honey, or anti-grain go luxury. For example: pork loin with mustard crust and herbs. Chicken with honey mustard.

  • Sausages and sausages:Sweet Germans with Bavarian sausages; Dijon or the old one with bratwurst-style sausages. Yellow for American hot dogs is a must.

  • Dressings and vinaigrettes:Combining Dijon mustard with balsamic vinegar and olive oil creates aSpectacular vinaigretteand emulsified (mustard acts as a natural emulsifier). Green salads level up with a little mustard in the mixture.

  • Cheese:Sweet or fruit mustards pair surprisingly well with strong cheeses (e.g. mustard with figs + blue cheese is a hit). The acidity and sweetness cuts the fat of cheese.

  • Seafood:A mustard and honey sauce accompanies grilled salmon well. Mustards with dill or speaking, marry gravlax or herring.

  • Sandwiches:Basic. A pastrami in rye bread screams antique grain mustard. A ham and cheese sandwich is transformed with Dijon spread.

  • Derived sauces:Mix mayonnaise and mustard for a fast dip (serve with nuggets, potatoes). Or doTatar sauceadding pickles and chopped capers to that mixture.

  • Hot kitchen:You can incorporate mustard into stews (e.g.,Rabbit à la moutarde- rabbit with mustard sauce, French recipe). The heat softens its itching and leaves a very tasty background.

• Curiosities:Mustard has no fat (except those prepared with egg/dijonnaise cream), it is low in calories and sodium (dependent). It is one of the healthiest sauces in basic version. Gourmet don't add weird things, so it's still a "clean" seasoning. For example, a teaspoon of Dijon gives you a great taste for just ~5 kcal and almost zero sodium.

At ExtraVirgen.Store, the mustards we offer (Bornibus of France, Grand Cucina of Italy, etc.) are of artisanal heritage:

• Bornibus Dijon: made with traditional recipe, medium-high power and silky texture.

• Bornibus "À l'Ancienne": full of whole seeds, beautiful on table and tasty.

• Mustard with Cognac: exotic, for robust meats.

• Grand Cucina with truffle: total luxury for steaks or even mixed in mashed potatoes.

• English mustards powder from gourmet shop: for you to prepare fresh.

Explore beyond common yellow mustard. Each craft variety is a world of flavor that can lead your dishes to tour regions: from the rusticity of a French bistro with Dijon, to Bavarian joy with a Weisswurst und. In your refrigerator, having 2-3 types of mustard is like having a mini arsenal of flavors ready to deploy.