Using whole grain mustard

 

 Let's talk about mustard, in fact, let's talk about whole grain mustard.

 

This is the mustard that will give you some extra texture and a nice crunch when biting into your food.

 

Why, Whole grain mustard. It's a refreshing change of pace in sauces, tasty on a sandwich, and classic in meals like German potato salad. While many other types of mustard are created by carefully crushing the seeds to create a smooth condiment, whole-grain mustards contain entire or coarsely powdered seeds. The seeds give not just visual interest but also a nice texture contrast. 

 

Whole mustard seeds have a bitter and nutty flavor. Only when they are crushed and mixed with liquid does a process occur that changes the bitter molecules to spicy ones. Because the seeds in the whole-grain mustards were either left whole or coarsely ground, they were naturally softer than, for instance, a traditional Dijon mustard, which is produced from finely powdered seeds and hence hotter.

 

Grey Poupon, Harvest Coarse Ground Mustard, and Maille Old Style Mustard are two of the best whole-grain mustards. The Grey Poupon has seeds that burst well and provided "a touch of textural contrast." This has a moderate, mustardy heat and fresh acidity. Maille Old Style Mustard has a lot of intact seeds and has a nice crunch and bitterness to it. Both offer a wonderful splash of color to salads or dressings.

 

It's all up to your preference.