American, from Dijon…
American yellow, nicknamed hot dog mustard, it is made with yellow mustard, white vinegar, turmeric and sugar. It is very close to German mustard. Dijon mustard is more mixed, made from black mustard and yellow mustard, which is mixed with vinegar and verjuice. Otherwise there is sweet mustard and old-fashioned mustard whose small grains remind us that mustard was originally a plant.
– Credits: Stephanie Hoffmann / EyeEm Créatif – n°: 562395395
But what stings?
A very pretty plant by the way. All yellow in summer. What makes it pungent is the fact of crushing the grains, it produces “allyl isothiocyanate” which, in contact with the taste buds, generates the sensation.
Flavor side
There are obviously the great classics, but we are also seeing more and more flavored mustards, with basil, walnuts, violets, not to be confused with the violet mustard from Brive which is made with grape juice or even seaweed mustard! With sea lettuce.
In the kitchen
We all know the rabbit with mustard, the devil’s palette that is to say the pork loin slathered with mustard. In Burgundy you will be served the famous chicken Gaston Gérard, named after a former mayor of Dijon and which was born from a failed recipe by his wife Reine Geneviève Bourgogne “To marry a Burgundy for a mayor of Dijon is not bad! » The kitchen is done with a lot of ingredients but it is also done with the heart.