Dijon mustard is yellow? Isn’t it not only the classic mustard but also (if it’s made as it should, anyone can make “Dijon mustard” IIRC) made without any special additives?
Plus, different mustards for different foods. I like a yellow with a lot of things, but on a hotdog is pretty classic. I like a spicy brown mustard with some chicken. And maybe a stoneground for a deli sandwich. Chinese mustard from some restaurants, like with spring rolls, is also quite the treat at times, if you like the spice level! I’m hungry.
A little bit of mustard can enhance many sauces, too. Key words “a little bit”. Like a bean pot recipe I base mine off of called for either 125 ml or 250 ml ketchup and 5 ml mustard. But if you forget that teaspoon of mustard, it doesn’t taste nearly as good.
And whole seeded mustard for honey mustard chicken, but use a fat mesh guard if your frying because those little fuckers like to jump out and land on your arms and it burns
Yellow mustard is not less fancy. It’s yellow because it has turmeric in it. That’s more ingredients and it’s one of those fancy unique spices.
The reason it’s cheap is because Americans like the flavor of turmeric in their mustard so some companies have made a cheap version of it.
Dijon mustard is yellow? Isn’t it not only the classic mustard but also (if it’s made as it should, anyone can make “Dijon mustard” IIRC) made without any special additives?
Sorry, maybe my post was confusing. Dijon is the one that doesn’t have turmeric and isn’t yellow, the bright yellow ballpark mustard does.
Not at all, I guess my dijon mustads yellow is a bit desaturated in comparison!
Oh I see, sorry I agree most mustard is a little yellow. I was just contrasting it to ballpark mustard yeah.
Plus, different mustards for different foods. I like a yellow with a lot of things, but on a hotdog is pretty classic. I like a spicy brown mustard with some chicken. And maybe a stoneground for a deli sandwich. Chinese mustard from some restaurants, like with spring rolls, is also quite the treat at times, if you like the spice level! I’m hungry.
A little bit of mustard can enhance many sauces, too. Key words “a little bit”. Like a bean pot recipe I base mine off of called for either 125 ml or 250 ml ketchup and 5 ml mustard. But if you forget that teaspoon of mustard, it doesn’t taste nearly as good.
Mustard greens are quite possibly the best greens ever.
This guy mustards
😊
You’re not allowed to call them that anymore
Sorry, that person mustards
And whole seeded mustard for honey mustard chicken, but use a fat mesh guard if your frying because those little fuckers like to jump out and land on your arms and it burns