Types of European Mustard
Varieties of Mustards from the "Old World" Offer a Change of Pace
These mustards can add flavor to many meats, cheeses, and vegetables. Some could even be used as a dip for chips and pretzels.
Ranging from mild to very hot, these wide varieties of mustards originated in European countries; but have developed a following on this side of the ocean.
Dutch Mustard
- The mustards of Holland are dark, flecked with specks of seed and flavored with any number of various spices. They generally have a mild biting and sour flavor and go well with any meat, cheese or sausage. They are also sometimes used in soups.
French Dijon Mustard
- Contrary to popular belief, true French Dijon mustard, unlike its American counterpart, is made with vinegar, not wine. It is smooth and creamy in texture, with a pungent, but not biting taste. It is an all-purpose mustard that goes particularly well with meats, roasted vegetables and as a pretzel dip.
Sweet Germanic Mustard
- This type of German and Austrian mustard is darkly colored, very grainy, spiced, and heavily sugared. It is similar to American-made honey mustard and is especially good with ham.
Hot Germanic Mustard
- The Germans and Austrians also like their mustards hot. The hot types are generally made with both brown and white mustard seeds, cold water, spirit vinegar, salt, and spices. They are smooth, not grainy, dark gold in color, and are hot with a lingering afterburn. They go well with heavily spiced meats.
Irish “Pub” Mustard
- This mustard is richly flavored with a combination of beer, apple juice, vinegar, herbs and spices, and a touch of sugar. It is grainy and thick with both whole and cracked seeds. It is mild and goes well with any meat or cheese.
Polish Mustard
- Polish mustards are dark, flecked with spices, and combined with horseradish. They are pungent, but not overly so, and are good companions to sausages and cheese.
Russian Mustard
- The Russians like their mustards extra hot and biting. They are generally made with black mustard seed (the mustard with the most fire), water, sugar, oil, salt, vinegar, bay leaves, and black pepper. Russian mustard is generally served with pork chops, veal or beef.
Scottish Mustard
- The best known of the Scottish mustards comes from the Arran Islands. It is made with whole mustard seeds, mellow single-malt Scotch, a touch of leek, wine vinegar, and sea salt. The result is a very mild mustard that goes well as a relish for both cold and hot meats or in sandwiches.
Swedish Mustard
- A popular type is skansk senap, made with mustard seed, white pepper, white vinegar, heavy cream, and vegetable oil. It is flecked with bits of mustard seed. This mustard is pungent, but mild and sweet, and goes well with salmon, potatoes, ham, and meatballs.
Tewkesbury (English) Horseradish Mustard
- Smooth, pale mustard consisting of finely powdered English mustard combined with ground horseradish root, wine, vinegar, and salt. It is on the hot side, pungent, and tangy. It leaves a pleasant warmth. This condiment is ideal with both cold or hot roast beef and roasted vegetables.
Most of these mustards can be found in store gourmet departments, specialty food shops, or ordered on-line, and make fine companions to American and Asian mustards.
Source: Antol, Marie Nadine: The Incredible Secrets of Mustard (NY: Avery Publishing, 1999).
The copyright of the article Types of European Mustard in Spices is owned by John K. Davis. Permission to republish Types of European Mustard must be granted by the author in writing.
