Pronounce it: muss-tard
A condiment made by mixing the ground seeds of the mustard plant with a combination of ingredients usually including water, vinegar and flour. There are three varieties of mustard plant: black, brown and white or yellow - all of which release a hot, tangy flavour when mixed with liquid.
The most popular blends of mustards include English, American and French, which contrast widely in strength and flavour. You can make your own mustard by combining mustard powder with just enough liquid (water, vinegar, beer or wine, for example) to make a smooth paste. Set aside at room temperature for at least 10 minutes before serving, to allow the flavours to develop.
Wholegrain mustard is made with unground mustard seeds and is usually milder than smooth mustards. Try stirring a spoonful into mashed potato to serve alongside sausages.
Store in a glass jar in the fridge. Mustard that has been stored for a long time is prone to separation so should be shaken prior to opening.
Fantastic served with cold meats such as ham or with sizzling sausages or to add extra tang to a sandwich.
Dijon mustard is often combined with olive oil and vinegar to make a classic vinaigrette salad dressing.