Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Mustard along with all the trcipes employing Mustard presented on this site, with 744 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Mustard recipes added to this site.

These recipes, all contain Mustard as a major wild food ingredient.

Mustard is a classical condiment made from the seeds of the mustard plant where the crushed seeds are mixed with a liquid (which is usually a combination of water, wine, vinegar and must) before being mashed into a paste and having flavourings added. There are three main varieties: black mustard (spicy and piquant), brown mustard (less piquant), and white or yellow mustard (much less piquant but more pungent).

The pungent flavour of mustard makes and excellent accompaniment to cold meats, steak, roast beef, gammon or sizzling sausages. The uses of mustard are so various that it's worth keeping a few different types in the cupboard. French mustards such as the creamy, slightly hot Dijon; Meaux, which is made from mixed mustard seeds; and the thick, dark brown Bordeaux, best known as French mustard, together with English mustard, are widely used as condiments but can be used to add piquancy to sauces, dressings or marinades.

Mustard is documented from Roman times and as one of the few pungent spices from Europe it has probably been made even earlier in time.