More on Mustard
- Dijon is made in or around Dijon, France, or according to the traditions of Dijon—meaning brown (sharper tasting) seeds as opposed to yellow.
- American yellow is generally mild and creamy and gets its color from turmeric.
- Grainy, whole grain, and old-fashioned mustards are coarse and use the entire seed, either crushed or left whole.
- Tarragon has a Dijon base flavored with the fresh herb (French style) or a yellow base with honey or sugar and just a touch of tarragon (American style).
- Honey mustard refers to most sweet mustards (some containing little or no honey).
- Provençale is a rare Dijon mustard flavored with sweet red peppers, tomatoes, and herbs from Provence.
Where To Buy America's Second-Most-Popular Condiment
- Mustardmuseum.com: In addition to the more than 4,000 varieties on display, the Mount Horeb Mustard Museum sells about 500 jars, bottles, and tubes through its Web site and catalog.
- Chefshop.com: Features about 20 domestic and European specialty mustards.
- Stonewallkitchen.com: Stonewall's 12 mustards (try the wasabi or margarita) are made using seeds ground at the country's oldest mustard mill, in Eastport, Maine.
- Maille.com: Well known for its fiery Dijon, Maille has a new U.S. Web site. No online orders, unfortunately, but you can request a mail-order catalog.