To learn everything that there is about the mustard sauce and its different types of it keep reading. What Exactly Is the Mustard? The seeds of the mustard plant, which is a species that belongs to the genera Brassica and Sinapis, are used to produce mustard, which is a popular condiment. Three basic varieties are used to manufacture a wide variety of mustards, and in order from least spicy to most spicy, they are as follows:
- White mustard seeds (Sinapis alba)
- The brown variety of mustard, sometimes referred to as Indian mustard (Brassica juncea)
- Black mustard (Brassica nigra)
The seeds of mustard can be purchased whole, crushed, or in a bruised form. It is common practice to sell powdered mustard which is a mixture of ground mustard powder, turmeric, and a little bit of wheat flour. Although evidence of mustard cultivation has been discovered in what is now known as the Indian subcontinent, it is generally accepted that the Romans were the first people to use mustard as an ingredient in culinary preparations. The Latin phrase "mustum ardens," which translates to "burning must," is where we get the word "mustard." This term referred to the mixture of powdered mustard seeds and must (the juice of unripe grapes), and it was used to describe the mixture. 
How does one make mustard? To produce mustard, mustard seeds are ground into a paste along with a variety of liquids and salt. The resulting mixture has the consistency of the sauce. The liquids themselves are available in a wide variety: depending on the kind of mustard, they could include the following:
- Water
- Vinegar
- Beer
- Lemon juice
- Verjus
You may thank the mustard oil for that sinus-clearing punch, which was the result of an enzyme reaction that was designed to serve as a protective measure. The addition of liquids helps to stabilize the oil, but the type of liquid you employ will decide the intensity of the heat: a higher acidity level results in a lower level of heat. Mustard with Whole Grains: Mixing powdered mustard with water or an acid such as vinegar, apple cider or white wine vinegar, or beer to the consistency you'd like and letting the whole thing mellow out for 20 minutes is an easy way to make homemade mustard, and it's a cool party trick if you're serving something like pretzels: mix the powdered mustard with water or an acid such as wine, apple cider or white wine vinegar, or beer. To achieve a grainy mustard consistency, you can even use a food processor and add mustard seeds in their complete form. 
11 different types of mustard sauce
- DIJON. Dijon mustard, which was the very first type of mustard to ever be regulated, takes its name from the city of Dijon, which is located in France. White wine and brown mustard seeds, which are on the hotter end of the spectrum, are used to make this condiment.
- GREY-POUPON. Since the 19th century, Grey Poupon has maintained its reputation as killer mustard, earning it the status of being the mustard of choice for all serious rap artists. In Dijon, Maurice Grey was known as something of a mustard genius. He won prizes left and right for inventiveness (the public demanded it!), and in 1866, he joined forces with Auguste Poupon, another mustard maker from Dijon. Since that time, Grey-Poupon has established itself as the preeminent brand of Dijon mustard across the globe. It is now commonly associated with rappers in addition to those who have excellent taste.
- SPICY BROWN. Similar to Dijon, but earthier and, yes, spicier, spicy brown mustard is made using brown mustard seeds that have been partially ground, a few heated spices, and reduced acidity to amplify the straight mustard flavor and heat. Because of its propensity to bring out the flavor of cold meats, spicy brown mustard is also known as deli mustard.
- YELLOW. The distinctive streak of mustard that runs down the middle of a hot dog is about as emblematic as it gets for American mustard. Yellow mustard, which has a mellow heat and a lively acidity, is an excellent option for use in dishes that require a little lift, such as barbecue sauces and marinades.
- FRENCH. Do not be deceived: the dark brown, mild, and tangy form of mustard known as French mustard was developed by Colman's in England, not in France.
- HONEY. Honey mustard is a one-to-one blend of honey and mustard (typically yellow), which reduces the heat and bitterness of traditional yellow mustard with a silky smooth sweetness, making it infinitely more complex and palatable as a dip or side sauce. Honey mustard can be made by combining equal parts of honey and mustard.
- WHOLE GRAIN. The seeds used in whole grain mustard are crushed just enough to produce a thick paste, but not to the point where the seed completely disintegrates in the process. The finished product is mustard that has a robust flavor, an aromatic bite, and a crackly consistency.
- HOT. Because the oil-driven heat of mustard can be mitigated by either hot water or acid, or some mixture of the two, the outcome of skipping both of these steps and instead using only cold water is not for the faint of heart. Chinese mustard may be the most well-known member of the family of hot mustards, although English mustard is also a well-known candidate. Hot English mustard is a balanced combination of yellow and brown mustard seeds, and its heat is comparable to that of the Chinese type but not nearly as intense.
- GERMAN. The name "German mustard" is more of an umbrella term that encompasses the several types that may be found throughout the rolling hills and Bratz-loving regions that make up Germany. Mustards from Bavaria seem to have a more pleasant disposition, whilst those from Düsseldorf like to crank up the spice. The mix known as Mittelscharf features a heat level that falls somewhere in the middle between mild and medium.
- BEER. It's only natural that the United States would combine a favorite condiment with another beloved beverage: beer. Because beer is the primary component of the base liquid, the final mustard has a higher level of spiciness. Not only that, but the sort of beer that is utilized, such as a herbaceous and bright IPA or a deep porter or dark, can enhance or change the flavor profile in fascinating ways.
- CREOLE. Creole mustard is an indispensable ingredient in the cooking of New Orleans and may be found in a wide variety of dishes, from po'boys to remoulade. Because of the high proportion of mustard seeds to vinegar in it, it has a gritty texture and a spicy flavor. Garlic and celery seed are also occasionally included in it.
Ideas for three different sauces based on mustard:
- Salad dressing. Mix up a teaspoon or two of Dijon mustard or whole grain mustard, along with two tablespoons of olive oil, the juice of half a lemon, and one garlic clove that has been finely diced. This will give the salad dressing a lively bite. Add some salt, pepper, and other seasonings, then whisk the mixture thoroughly to emulsify it.
- Glaze. Mix Dijon mustard and brown sugar together in the ratio of one part mustard to two parts sugar, then use the mixture to glaze roasted meats such as ham or chicken in the final half an hour of cooking.
- Comeback sauce. The return sauce is related to the remoulade and is made by mixing mayonnaise, yellow mustard, ketchup, Sriracha, lemon juice, Worcestershire sauce, garlic powder, and onion powder. Because it is difficult to make a mistake, you should adjust the proportions to suit your tastes until the dish has the ideal balance of heat, spice, and creaminess.
Which mustard is the most widely consumed? According to Foods Guy, yellow mustard is famous for having a creamier consistency than French Dijon mustard, and it is the most popular type of mustard in the United States; after all, it is commonly referred to as "American yellow mustard." Its mild flavor (according to Spoon University, the mildest of all mustards) makes it an ideal condiment for sandwiches, and it is the traditional option for topping hot dogs. 
Which mustard has the boldest flavor? Yellow mustard seeds, which are also known as white mustard seeds, have the least amount of heat and pungentness compared to brown and black mustard seeds. Having said that, the liquid that is used to wet the seeds and bind the mustard also has a significant bearing on how pungent the mustard is. As you can see, mustard seeds that have been dried and ground into a powder do not contain any actual heat on their own.