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Careful there; you dismissed not only Dijon mustard but also Bavarian sweet mustard, both very traditional mustards. Considering that even the word mustard com
by utucuro 5y ago
Careful there; you dismissed not only Dijon mustard but also Bavarian sweet mustard, both very traditional mustards.
Considering that even the word mustard comes from old French, it is worth considering that mustards can be created to fit more than just one taste profile.
One local mustard that is extremely popular in my country in certain eateries is yellow mustard seeds mixed with an equal amount of room temperature water, left to sit at room temperature and never refrigerated for example; try at your own risk though.
- yoz-y 5y agoDijon mustard is quite spicy though, but it's that "up to the nose" spiciness. Eastern European mustards are usually milder and what I had in north is more spicy in the traditional sense. One thing that I find surprising in France, is how little variety there is in mustard in most supermarkets. Basically you have a choice of dijon mustard from 20 different brands that all taste the same and then some "old fashioned" ones.
- datameta 5y agoI would not lump all Eastern Europeans mustards into one bunch. Some Polish mustards remind me of the sweet Bavarian type which is constrasted by some Russian very spicy kinds.