Mustard is a favored topping or dip for a wide variety of appetizers, including but not limited to hot dogs and pretzels. It is also one of the most popular condiments overall.
Although brown mustard and yellow mustard are the most common varieties found in grocery shops in the United States, you may also get Dijon mustard at these places. Read on to find out why I believe you should give Dijon mustard a try the next time you are in the condiment aisle. If you usually pick up your ordinary squeezy bottle of mustard instead of the Dijon mustard, then read on to find out why I think you should give Dijon mustard a try.
There is a difference between Dijon mustard and yellow mustard, despite the fact that both mustards give a kick and are classified as mustards. While mustard has turmeric added to make it brighter yellow and is created from yellow mustard seeds, Dijon mustard is made with brown mustard seeds and has a powerful and harsh taste. On the other hand, mustard is the gentler of the two mustards since it is made from yellow mustard seeds.
All About Mustard
Mustard has been present for a very long time; in fact, Roman chefs made a heated paste called mustum ardens by combining crushed mustard seeds with must, which is unfermented grape juice. The Latin term for mustard, which literally translates to “flaming must,” was subsequently abbreviated to mustard when it made its way into the English-speaking world.
Different colored seeds are used in the production of mustard, and these seeds might be pulverized, cracked, bruised, or left whole in the final product. The yellow mustard seeds, often referred to as white mustard seeds, are the mildest variety of mustard seed, and its origin is in the Mediterranean. Yellow mustard seeds are used to make mustard.
The brown mustard seeds used to make Dijon mustard are found in the Himalayas, but the black mustard seeds used in other types of mustard are thought to have originated in Asia Minor and the Middle East.
The Brassica genus and the Brassicaceae plant family, sometimes known as the mustard family, are home to mustard plants. Other plants that belong to the Brassica genus include broccoli, cabbage, collard greens, turnips, rutabaga, and rutabaga, as well as the plants that are used to manufacture canola oil. There are over forty distinct species of mustard plant.
Mustard was formerly an important medicinal herb that was used in the application of poultices as well as in the treatment of a variety of diseases, including toothache. Pythagoras, an ancient Greek philosopher, is even said to have employed it as a treatment for scorpion stings!
Exactly Why is Mustard Hot?
When the mustard seeds are broken up and combined with a liquid, a heat is released that may be felt by eating mustard. When the seeds are combined with the liquid, an enzyme found in the seeds called myrosinase converts other chemicals found in the seeds called glucosinolates into isothiocyanate molecules, which is more popularly referred to as mustard oil.
Mustard oil is responsible for the fiery taste that can be found in garlic, wasabi, and horseradish, as well as part of the mild flavor and intensity that can be found in cabbage, watercress, and broccoli.
Mustards’ unique heat profiles and taste profiles are a direct result of the varying amounts of glucosinolates found in mustard’s many colored seeds, which include yellow, brown, and black.
Mustard’s kick and taste are affected not only by the kind of seed that is used and how they are processed, but also by the acidity of the liquid that is added to the seeds, which also has an effect on the mustard’s flavor and kick.
Mustard makers may maintain consistency in the amount of heat delivered by a given mustard by adjusting any one of these criteria.
For instance, the creation of mustard oil is slowed down when an acidic liquid rather than a more neutral liquid such as water is introduced to mustard seeds. This is in contrast to the situation in which water or another neutral liquid is used.
This implies that mustard created with water will be quite pungent when it is initially prepared, but it will lose its pungency very soon. On the other hand, mustard made with acid (such as vinegar or lemon juice) has a slower burn that lasts for a longer period of time.
In the process of turning the glucosinolates into mustard oil, the activity level of the myrosinase enzymes is also affected by the temperature of the liquid. Additionally, the heat profile of mustard is negatively impacted by the bottling, storage, and refrigeration processes.
Since of this, when you want to purchase mustard, you should search for jars that are long beyond their expiration date because this will result in spicier mustard.
To summarize, a mustard with a mild flavor is prepared using yellow mustard seeds and vinegar, while a mustard with a fiery flavor is prepared with brown or black mustard seeds and cold water.
Just What is Yellow Mustard?
Yellow mustard seeds are crushed to a fine powder and combined with vinegar, water, and turmeric for coloring. Mustard is prepared from these ingredients. Additionally, it could include some additional spices. It is a milder mustard that is runnier than regular mustard and has a strong and clear mustard taste. It is also known as yellow mustard or American mustard.
Mustard is often used as an ingredient in marinades, barbecue sauces, and dressings, in addition to being a favorite topping for burgers, hotdogs, pretzels, pasta salad, sandwiches, and other foods.
It was believed that George J. French invented mustard in 1904 as a “cream salad mustard” for the world’s fair that was held in St. Louis. Cream salad mustard is the kind of mustard that is eaten the most often in the United States today.
Exactly What is Dijon Mustard?
The taste of Dijon mustard is robust and astringent, while the mustard itself is smooth, thick, and a light beige or yellow tint.
Although mustard may be created anywhere, the formula for Dijon mustard is most often based on the one that was developed by Jean Naigeon, a mustard maker from the town of Dijon, which is located in the region of Burgundy in France.
Mustard had been produced in France ever since the Romans brought mustard seeds to Gaul and planted them in vineyards together with grapes. At that time, Dijon was the designated area of France for mustard production, something that had been produced ever since mustard had been produced. It wasn’t until the 1800s that mustard really took off in popularity in France, despite the fact that it was already being produced in French monasteries as early as the ninth century.
In the year 1856, Naigeon changed the conventional vinegar that was used in Dijon mustard to grape juice. The following year, in 1866, Maurice Grey and Auguste Poupon began manufacturing this new form of Dijon mustard under the brand name Grey-Poupon, which is still available today.
The formula that Naigeon had developed was adopted by other producers, and Dijon mustard came to be produced using the verjuice that was extracted from unripe grapes rather of the more traditional vinegar. On the other hand, it is interesting to note that the majority of today’s Dijon mustards are once again being prepared with vinegar, while some are still being made with wine or verjuice. This is an important development.
Brown mustard seeds are used to make Dijon mustard. The combination of brown mustard seeds with the acid in Dijon mustard results in a mustard that is more powerful and pungent, with an increased level of heat.
Dijon mustard is just as adaptable as regular mustard when it comes to imparting flavor to a wide variety of dishes. In fact, many recipes call for Dijon mustard specifically because it has a taste that is both sharp and complex while retaining the mellow quality of a mustard.
Additionally, it has less fat than other condiments, such as mayonnaise, and because of its acidic nature, Dijon mustard may be used in lieu of vinegar in some types of salad dressings. It is also capable of emulsifying some dressings and preventing the separation of certain dressings.
You may easily prepare a marinade by combining honey and lemon juice, and then adding a teaspoon of Dijon mustard to the mixture. As is the case with regular mustard, Dijon mustard is an excellent choice for spicing up well-loved foods like macaroni and cheese or eggs.
Can I Substitute Dijon Mustard for Mustard?
Yes, of course, you are able to use mustard in place of Dijon mustard or vice versa; however, there are a handful of factors to take into consideration before doing so.
When deciding to use regular mustard rather than Dijon mustard in a recipe, you should think about how the difference in acidity may effect the dish. Because Dijon mustard does not have nearly as much acid as mustard does, just substituting mustard for it in a recipe might result in an unbalanced amount of acidity in the finished product.
Since regular mustard has a lower sodium content than Dijon mustard, you may want to consider adding a little extra salt to the meal. If you use regular mustard rather than Dijon mustard, the finished product may have a yellowish color, which, depending on the recipe, may not be desirable. If you do not believe that mustard would be the greatest substitution for Dijon mustard for your recipe, there are other types of mustard that might be used instead of Dijon mustard that would be more appropriate.
If you want to use Dijon mustard instead of mustard, you might need to adjust the recipe by adding a little more acidity (like lemon juice or vinegar), and if you want some of the yellow color, just add a little turmeric to the Dijon mustard. If you want to use mustard instead of Dijon mustard, you might need to adjust the recipe by adding a little more acidity (like lemon juice or vinegar).
What is The Best Way to Store Mustard?
Any sort of mustard that has not been opened should be kept in a location that is cold, dark, and dry. Once the mustard has been opened, it may be kept in the pantry since it often contains some type of acid; nevertheless, it is recommended that you use it within a couple of months at the most.
The best way to store mustards is often in the refrigerator since this not only extends the amount of time they can be kept for (up to six months), but it also helps slow down some of the loss of bite that happens as mustard matures.
Yellow Vs Dijon Mustard – The Nutrition Stakes
When it comes to nutrition, both varieties are minimal in fat, cholesterol, and calories; however, Dijon mustard has a higher salt content, with around 150 milligrams of sodium per serving that is recommended.
Because a portion of mustard is so little (about a teaspoon), it offers relatively little nutritional value to the diet; nevertheless, mustard seeds do contain elements such as selenium, potassium, thiamine, and manganese. This is due to the fact that mustard is made from mustard seeds.
The Bottom Line
To briefly summarize, the main difference between yellow mustard and Dijon mustard is that yellow mustard is prepared from yellow mustard seeds and turmeric and has a more subdued taste, while Dijon mustard is created from brown mustard seeds and has a more robust flavor that is also more astringent.
When using one in lieu of the other, you should pay attention to any variations in acidity and color that may occur. They may both be used interchangeably in almost any situation.
I have high hopes that if you have not yet tried Dijon mustard, you will now be tempted to pick one up the next time you are in the condiment aisle, rather of simply going straight for your usual mustard! If this is the case, please let me know how it goes in the comments section below!