Mustard

Mustard dates back to early Roman cooks, who combined ground mustard seeds with grape juice (must). The paste that this created was known as burning must or MUSTum ARDens.

What we know of as mustard today is generally a combination of ground mustard seeds mixed with lemon juice, water, vinegar, wine or other liquid and is often flavoured with spices. 

There are several different varietes of mustard, which all have their own uses.

• Wholegrain mustard - Mustard's heat is intensifies when mustard seeds are ground. Here the seeds are only slightly ground, so it's generally a slightly milder mustard. It is made in the Dijon way, with wine instead of vinegar. It is wonderful in marinades or salad dressings, stirred through mashed potatoes, adding texture to creamy sauces and adding bit of zing to potato salad.

• Dijon mustard - Despite starting its life in Dijon, this mustard does not have to be from the region. It is usually made with white wine, and can be a little hot. Dijon mustard is fabulous as a condiment in its own right, in a sandwich, or as an accompaniment to cold cuts. It's also superb in a salad dressing, and in mayonnaise.

• English mustard - this can be bought as jarred mustard, or powder. English mustard is one of the punchier mustards, and for this reason it makes a great ingredient. English mustard loves beef, and it works well either in mustard or powder form being rubbed on a joint of beef before it's roasted, or on the side as a condiment.

• American mustard/Yellow mustard - much milder than other mustards, and beautifully bright yellow in colour. It is at its best on a burger or hot dog, but is just as at home in a barbecue sauce or marinade.