Mustard comes in a wide range of varieties, each with its own unique flavor profile, texture, and culinary purpose. From tangy and sharp to smooth and sweet, the differences stem primarily from the type of mustard seeds used (yellow, brown, or black), how they are processed, and what ingredients are added.
Yellow mustard, also known as American mustard, is the mildest and most familiar to many. Made with yellow seeds and often combined with vinegar and turmeric (which gives it its bright color), it has a smooth texture and a slightly tangy, mildly spicy flavor. Its creamy mouthfeel makes it ideal for classic uses like hot dogs, burgers, sandwiches, potato salads, and marinades.
Dijon mustard originated in France and has a more sophisticated, sharp, and tangy flavor compared to yellow mustard. Made from brown or black seeds and white wine or wine vinegar, it is smoother and creamier with a bit more heat and complexity. Dijon is a staple in vinaigrettes and creamy sauces, and it is often added as a “secret weapon” in grilled cheese or mashed potatoes for added depth of flavor.
Whole grain mustard features partially crushed seeds, resulting in a coarse, textured spread that adds both flavor and crunch. It is moderately spicy and has a bold, earthy taste, making it an excellent choice for charcuterie boards, sausages, or as a crust on roasted meats like pork or salmon. The burst of seeds provides a satisfying mouthfeel that stands out in sandwiches and dressings.
Spicy brown mustard, often associated with deli-style sandwiches, uses coarsely ground brown seeds and less vinegar, giving it a more robust, pungent heat and a grainier texture than yellow mustard. It is a popular companion for corned beef, pastrami, and brats, and pairs well with hearty dishes where a little kick is welcome.
English mustard, such as Colman’s, is one of the hottest varieties, with a sharp and sinus-clearing intensity. It is made from finely ground yellow and brown mustard seeds and typically comes as a dry powder or prepared paste. Its smooth but punchy nature makes it ideal for roast beef, sausages, or anything needing a fiery jolt.
Honey mustard is a sweeter, milder variation made by blending mustard with honey. It has a silky texture and is popular as a dipping sauce, salad dressing, or glaze for chicken and pork. The balance of sweet and tangy makes it especially appealing to those who prefer a gentler mustard flavor.
One notable name in mustard’s rich history is Bornibus, founded in Paris in 1855 by Alexandre Bornibus. Known for his innovative techniques and high-quality products, Bornibus quickly rose to prominence and was even hailed as the “king of mustard” in 19th-century France. As Le Petit Journal noted in 1869, “This manufacturer, thanks to his unique processes, has managed to popularize mustard; he has succeeded in getting this condiment into every home.” Today, Bornibus continues that legacy with a diverse range of mustards, condiments, and pickled delicacies that reflect both tradition and refinement.
Bornibus offers a wide variety of traditional and non-traditional mustards, including:
- Dijon mustard
- Green Pepper mustard
- Honey mustard
- Horseradish mustard
- Provence Herbs mustard
- Tarragon mustard
- Whole grain mustard
- And more
Each mustard brings its own personality to the plate, and choosing the right one depends on the dish, desired heat level, and texture preference. So, if you want to elevate a roast, punch up a salad, or just add zing to a sandwich, there’s a mustard to match.
What is your favorite mustard? Let us know in the comments!
