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Prepared mustard

Sauces, pastes & condiments · Condiments

Prepared mustard

Ready-made mustard condiment, from hot smooth Dijon to mild yellow and seedy wholegrain.

Also called: dijon mustard, yellow mustard, wholegrain mustard, hardal

61 recipes with it

Photo: fuji01, via Wikimedia Commons (CC0-1.0)

What it is

A paste made from ground or cracked mustard seeds mixed with vinegar, wine or water and salt. Dijon is smooth and sharply hot, English mustard is hotter still and bright yellow, American yellow mustard is mild and coloured with turmeric, and wholegrain keeps the seeds whole for texture. This is different from mustard seeds or mustard oil.

How it’s used

  • Emulsifying vinaigrettes and mayonnaise
  • Spreading in sandwiches and on hot dogs
  • Glazing ham and coating roast meats
  • Seasoning cheese sauces and rarebit
  • Stirring into pan sauces for pork and chicken

Characteristics

Taste
Pungent, tangy and hot; heat fades quickly when cooked.
Texture
Smooth or seedy paste.
Appearance
Pale yellow-brown (Dijon), bright yellow (English, American) or speckled (wholegrain).
When cooked
Acts as an emulsifier. Heat softens its pungency, so add late for punch.
Sold as
paste
Cooking uses
Mainly a seasoning, Used for binding, Usually eaten raw

Varieties

  • Dijon
  • English
  • American yellow
  • Wholegrain
  • German sweet (Bavarian)
  • Honey mustard

Storage

Refrigerated. Refrigerate after opening to keep its heat; it fades and darkens over time.

Diet, allergens and safety

Contains Mustard. May contain Sulphites — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Mustard is a major allergen in the UK/EU. Some mustards contain sulphites (from wine or vinegar) or gluten (from malt or wheat flour in some English mustards).

Nutrition per 100 g

Energy
60 kcal
Protein
3.74 g
Carbohydrate
5.83 g
Fat
3.34 g
Fibre
4 g
Sugars
0.92 g

USDA FoodData Central: Mustard, prepared, yellow.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Mustard powder mixed with water — Hotter; mix and rest 10 minutes, use about half.
  • Prepared horseradish — For heat with roast beef; different flavour.

Related ingredients

Recipes with prepared mustard

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