Pantry Basic
Mustard
A practical guide to using mustard in dressings, marinades, sauces and everyday cooking.
Use for
Dressings, marinades, sauces, sandwiches, glazes
What it is
Mustard is a condiment made from mustard seeds, liquid and seasoning. It brings heat, acidity, savoury depth and emulsifying power. That makes it useful not only on sandwiches, but also in vinaigrettes, marinades, pan sauces and glazes.
Mustard helps oil and vinegar come together in dressings. It also adds sharpness to creamy sauces and cuts through rich meats, cheese and potatoes.
How to choose
Dijon mustard is the most useful all-purpose jar for cooking. It is smooth, sharp and balanced. Wholegrain mustard adds texture and a gentler pop. English mustard is hotter and should be used carefully. Mild yellow mustard is sweeter and better for casual sauces and sandwiches.
- Dijon mustard: vinaigrettes, sauces, marinades and mayonnaise.
- Wholegrain mustard: pork, sausages, potatoes, cream sauces and glazes.
- English mustard: roast beef, cheese sauces and strong dressings.
- Yellow mustard: burgers, hot dogs and sweeter sauces.
How to store
Store unopened mustard according to the jar. Once opened, keep it in the fridge for the best flavour. Always use a clean spoon to avoid contamination.
Mustard may darken or dry at the surface over time. Stir it if separated, but replace it if it smells stale, fermented in an unpleasant way or mouldy.
How to use
Use mustard in dressings, marinades, glazes, cheese sauces, pan sauces and sandwich spreads. It is especially useful when you need a quick flavour lift.
- Whisk Dijon with vinegar before adding oil for a stable vinaigrette.
- Brush wholegrain mustard over pork or chicken before roasting.
- Stir a small spoonful into cheese sauce for depth.
- Add to cream sauce for fish, chicken, leeks or potatoes.
Substitutions
For dressings, replace mustard with a little mayonnaise, tahini or honey if you need help emulsifying, though the flavour will change. For heat, use horseradish or wasabi very sparingly.
If using mustard powder instead of prepared mustard, mix it with a little water first and let it stand briefly to develop its flavour.
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