Mustard: Difference between revisions
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It is a yellow or yellow-brown paste, with a sharp taste. A strong mustard can cause the eyes to water, and produces a sensation of heat on the [[palate]] and in the nose. |
It is a yellow or yellow-brown paste, with a sharp taste. A strong mustard can cause the eyes to water, and produces a sensation of heat on the [[palate]] and in the nose. |
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Mustard is most often used as a condiment on meat, especially cold meats such as [[ham]]. It is also used as an ingredient in [[mayonnaise]] and [[vinaigrette]]. |
Mustard is most often used as a condiment on meat, especially cold meats such as [[ham]]. It is also used as an ingredient in [[mayonnaise]] and [[vinaigrette]]. There are many varieties of mustard, which vary in strength and flavour. Places known for their mustard include [[Dijon]] in [[France]], and [[Norwich]] in the [[UK]]. |
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There are many varieties of mustard, which vary in strength and flavour. Places known for their mustard include [[Dijon]] in France, and [[Norwich]] in the UK. |
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In the United States it is often eaten with [[ketchup]]. |
In the United States it is often eaten with [[ketchup]]. |
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Revision as of 10:34, 25 February 2003
Mustard is a type of condiment made from the mustard seed.
It is a yellow or yellow-brown paste, with a sharp taste. A strong mustard can cause the eyes to water, and produces a sensation of heat on the palate and in the nose.
Mustard is most often used as a condiment on meat, especially cold meats such as ham. It is also used as an ingredient in mayonnaise and vinaigrette. There are many varieties of mustard, which vary in strength and flavour. Places known for their mustard include Dijon in France, and Norwich in the UK.
In the United States it is often eaten with ketchup.
