We're used to thinking of mustard as something yellow to squirt on a hot dog, but mustards are capable of much more!
This is Cranberry Mustard used as a dip for fruit. While most people consider mustard to be paired with meats & cheeses, there is no reason why it can't be served with other foods.
Mustard seeds of varying colors are ground to different degrees, then mixed with vinegar, water, wine or fruit juice to form a paste. Other spices or sugars may also be added as desired.
Mustards may be mild to hot, depending on the ingredients and preparation. Black seeds are the hottest. Use of a hot liquid during preparation makes the product milder than when made with cold liquid.
The mildest mustards (Bavarian style) are made with hot water. Medium mustards (Dijon style) are made with wine. Hot mustards use cold vinegar and may contain horseradish or peppers. Sweeteners such as honey or sugar are often added to create a sweet & tangy taste. Tumeric is added to create the yellow color associated with regular mustard.
Mustard is an ingredient in many sauces and dressings, as it is an emulsifier and slows down the separation of a mixture of oil & water. The Romans were the first to experiment with mustard seed & vinegar, bringing mustard to Gaul. The French and Germans began to create their own varieties as their distinctive cuisines evolved.
That looks delicious! Mmm. And I didn't know all that about mustards, now I'm going to seem so smart the next time I have a mustard stain on my shirt!