Your unofficial official field guide for all major types of mustard is here… and just in time for the unofficial kick-off to grilling season (i.e. Memorial Day). Whether you’re going for a sour-sweet hint or a spicy kick, regardless of if you’re using for dipping or glazing–you must believe, we’ve got you covered.
Originally developed in Dijon, France, this dynamic mustard offers medium spice, bright acidity, and a well rounded pungency. While the mustard no longer needs to be made in the French region to be considered “Dijon,” makers must follow a basic Dijon formula for it to make the cut. Dijon offers a fairly sharp, mustardy bite as it is made using brown and/or black mustard seeds. It’s great for salad dressings, enhancing cream-based sauces, deviled eggs, and marinades.
The beauty of Dijon is that while it obviously stands strong as a solo act, this versatile variety of mustard is able to bring new life to other common accouterments as well. If this is not already a mainstay on your condiment shelf, it should be. Pick up a bottle and start upping your saucing game with this Creamy Dijon Mustard Sauce. The pungent depth Dijon shares in this sour cream-based sauce makes it ideal for topping grilled steaks or dipping fries in. Also, Dijon and shallots get along really well… so you might want to take these Dijon-relished sliders for a spin like ASAP.
So this isn’t exactly a variety of mustard, but can we really talk about mustard and not address its ubiquitous derivative sauce? Nah. As the title implies, honey-mustard is a simply a mixture of prepared mustard (typically yellow) and honey. Honey tames the mustard’s sharpness and provides a viscosity that makes this irresistible combo condiment ideal for dipping and and saucing.
If you’re one of those people who are of the belief that honey mustard (the most finger-licking of all mustard-based sauces) belongs on the kid’s menu: 1.) you’re wrong and 2.) please give this tangy and textural Honey-Mustard Dipping Sauce a try. It’s made with pungent whole-grain mustard, so this slightly elevated take maintains more of the the mustard’s flavor complexity. Coarse-ground or stone-ground mustard would also work well in this recipes. What happens when sweet meets spicy and then, they meet extra spicy? Well… Horseradish-Honey Mustard Drizzle. While this sauce might walk a bit on the spicy side for a sweet honey mustard fan, I’m not complaining because this 3-ingredient glaze is top-notch over crispy grilled chicken wings. And I’m not one to complain about top-notch crispy grilled chicken wings
SPICY BROWN MUSTARD
Spicy brown is similar to Dijon, but is blended more coarsely ground brown seeds, soaked in half the acid–vinegar in this case. This process allows for a higher heat index to naturally shine through with every bold bite. Sometimes called deli mustard, this spread is commonly spread over classic sandwiches like Reubens or Pastrami stacks. That said, its notable kick makes it one of my favorites for smoky grilled goods, like fire-grilled hot dogs and burgers.
For a sweet heat revelation, give these Maple-Mustard Chicken Thighs a go. Combining both spicy brown and yellow mustards with maple syrup and brown sugar creates a rich and dynamic marinade that’s equally great for pork chops or tenderloin. If you’re planning to fire up the grill this weekend and want to see spicy brown in its full glory, these Spicy Glazed Shrimp and Vegetable Kabobs need to be on the menu.
Classic yellow, made from the yellow mustard seed, is the most commonly recognized made-in-the-USA mustard. The bright yellow color is a product of yellow mustard seeds meeting vibrant golden turmeric. It’s pungency and heat is milder than most of the other major mustard varieties, while a distinct acidity take the stage because of a high concentration of vinegar. This charismatic prepared mustard is a natural mate to Americana classics like ballpark burgers and corn dogs.
Not that you don’t probably already have 3 open bottles of it presently sitting in your fridge door, yellow mustard is actually super easy to make at home. And since you probably don’t have 3 bottles of Beer Mustard, presently sitting in your fridge door, you should make this one and feel highly accomplished for your increasingly impressive yellow mustard collection. This all-star brings a pop of heat with a pleasantly beery afterglow. Slather it on these crispy corn dogs, you won’t regret it.
WHOLE-GRAIN & COARSE-GRAIN MUSTARDS
This complex mustard category lends both bold flavor and texture with an aromatic, wine base; perfect for rich, zippy homemade sauces. Coarse-grain is simply a finer grind of whole-grain mustard, so if if you like a bit more texture, go for whole. This mustard’s powerful personality is best matched with brushing hearty cuts of meat and creating dynamic salad dressings.
Ideal for chicken or pork, this Grainy Mustard Sauce offers a rich creamy melding of herbaceous tarragon and dynamic coarse-grain mustard. Make-ahead tip: prepare this sauce in advance and keep refrigerated in an air-tight container for up to two weeks. Wanna see the magic of whole-grain at work? Try this so straightforward Roasted Salmon. Spoiler alert: the mustard makes it.
Ha–gotcha. All mustard is grilling mustard! Glazes, marinades, and rubs–all brought to life by the power of mustard.
Step up your grill game to become barbecue envy of your block. The secret ingredient to achieving such success? This grill guide + this mustard. The thick, creamy, and intensely herbaceous Rosemary-Thyme Mustard rubs beautifully onto pork, salmon, chicken, lamb, you name it. You’d also be wise to give it a try whisked into salad dressings, dolloped onto a burger, or incorporated into potato salad. Basically, for all of you cookout needs this summer, I’d keep this recipe on deck.