Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar or other liquids, and sometimes other flavorings and spices, to create a thick paste ranging in color from bright yellow to dark brown.
Mustard often has a sharp, pungent flavor, as mixing the ground seed with cold liquid causes the release of the enzymemyrosinase, responsible for mustard's characteristic heat.
Homemade mustards are often far hotter and more intensely flavored than commercial preparations.
Basic mustards are the most commonly consumed and often simplest of the mustard varieties, including mustard seed, dry mustard powder, deli-style mustard, Dijon mustard, stone-ground mustard, whole-grain mustard, and yellow mustard.
Yellow mustard is the most commonly used mustard in the United States and Canada, where it is sometimes referred to simply as "mustard". Outside North America it is called American mustard. This is a very mild mustard colored bright yellow by the inclusion of turmeric.
Honey mustard, as the name suggests, is a blend of mustard and honey, usually 1:1. It is most often used as a topping for sandwiches and as a dip for chicken strips, french fries, onion rings, and other finger foods. It can also be combined with vinegar and/or olive oil to make a salad dressing.
Variations of herb mustards include basil mustard, dill mustard, fennel mustard, garlic mustard, lemon-dill mustard, peppercorn mustard, roasted garlic mustard, rosemary mustard, rosemary-mint mustard, tarragon mustard, and tomato-basil mustard.
Serving Size 1 tbsp (11g)
Amount per Serving
Calories 51Calories from Fat 28
% Daily Value *
Total Fat 3.2g
Vitamin A 0%
•Vitamin C 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your caloric needs.
Lots of fresh figs have been showing up in the grocery store. Bought a case last week, and this was the first recipe we made with these fresh figs.
Grilling is definitely a good technique, which really gives some nice caramelization to the taste. We grilled the figs in the pan, and it came out delicious. Then just simply whipped up a very tasty vinaigrette, tossed it with greens. A delicious salad was ready to serve.