Mustard is often used at the
table as a condiment on meat. It is also used as an ingredient in
mayonnaise, vinaigrette, marinades, and barbecue sauce. It can also
be used as a base for salad dressing when combined with vinegar
and/or olive oil. Mustard is a popular accompaniment to hot dogs,
pretzels, and bratwurst. Mustard as an emulsifier can stabilize a
mixture of two or more immiscible liquids, such as oil and water.
Added to Hollandaise sauce, mustard can reduce the possibility of
Dry mustard, typically sold in cans, is used in cooking and can be
mixed with water to become prepared mustard.
The amounts of various nutrients in mustard seed are to be found in
the USDA National Nutrient Database. As a condiment, mustard
averages approximately five calories per teaspoon. Some of the
many vitamins and nutrients that are found in mustard seeds are high
in are selenium and omega 3 fatty acid.
Mustard often has a sharp, pungent flavor, as mixing the ground seed
with cold liquid allows the enzyme myrosinase, to act on
glucosinolates also present to make the isothiocyanates responsible
for mustard's characteristic heat. In its powdered form Mustard
lacks potency; it is the soaking that causes gustatory heat to
emerge, due to production of allyl isothiocyanate from the reaction
of myrosinase and sinigrin.