Pep up your taste buds with a dash of mustard. If mustard
seeds are not your cup of tea, have mustard sauce instead.
Spread it on your grilled meats, dip those crunchy French
fries in it or crown your hamburger with a liberal dose of
mustard sauce. Have it anyway you like. The tangy, pungent
flavored mustard will make a delicacy out of even the plain
old bread and butter sandwich.
mustard sauce is a hot sauce with a mild temperament. While
it is spicy enough to add a zing to your food, it does not
exactly cause your tongue to go up in flames. So you don't
need to be a fire-eater to savor its taste.
Big Bob Gibson's Backyard brand of barbecue mustard sauce
happily blends the best of both worlds. The sharpness of the
onions, garlic, and hot sauces are tempered to comfort by
the molasses, sugar and caramel.
It is actually hard to fathom that the staple fixture that
mustard sauces are in today's dinner tables, had a relatively
low-key debut in America. Though mustard in its raw form was
not much popular, the Americans gradually warmed up to the
mild mustard sauces that were prepared with white mustard
seeds. Now, "Pass the mustard" is probably the most uttered
phrase during any meal.
Once gaining a foothold, the mustard sauces have blossomed
with time, innovating while simultaneously adhering to the
taste appeals of the average American. Thus, you have Honey
Dijon, a delectable combination of honey and mustard, which
enjoys cult status among the foodies.
The mustard sauces lend themselves well to innovations and
customizations. Thus those who would love to heat up things
a bit more can add peppers to their mustard sauces. Ass Kickin
Mustard would suit them to a hilt. Containing the fiercely
hot Habanero peppers, ground mustard and also whole mustard
seeds, mustard sauces of this variety command considerable
The mustard sauce, as a food additive, dipper and accompaniment,
can any day give the ketchup a run for its money. Those tiny
mustard seeds do pack in quite a punch.
Mustard seeds were used both for flavoring and for medication
by the ancient Greeks and Romans. By 800 AD, France was already
using the stuff to enhance salted meats and plain meals. Mustard
was also one of the many spices brought during Spanish explorations
in the 1400s. It was originally considered as a medicinal
plant and only later took on a culinary character.
Actually, mustard seeds aren't hot at all. They only get "fired
up" when cracked and mixed with cold water. Mustard gets its
heat from the oils which are released from the seeds when
crushed. The mustard oils contain enzymes and chemicals that
when mixed with water, liberates compounds known as isothiocyanates,
that give mustard the heat.
varieties differ mainly in strength of flavor. The relative
heat packed by mustard depends on the proportion of brown
or black (strong) to yellow (mild) mustard seeds. The flavor
of black and brown mustard is more intense and lasts longer
than that of the white mustards.
McCarthy is the owner of InsaneChicken's
Sauce and a hot sauce enthusiast. InsaneChicken
sells hot sauces, bbq sauces, bbq rubs and salsa's from around