Smorgasbord Blog Magazine – Carol Taylor’s Food and Cookery Column – Mustard

I hope you all had a fantastic Easter and if you went away then had a lovely break and have come back nice and refreshed.

Mustard is one of my favourite condiments and it has many uses… Mustard seeds have been found to have been mentioned in the ancient Sanskrit writings which go back 5,000years. They have been mentioned at least 5 times in the Bible and in the New Testament, The Kingdom of Heaven is compared to a grain of mustard seed.

There are about 40 varieties of Mustard seed but generally, they are divided into 3 principal categories of black, white and brown.

Black is the most pungent and is found growing in the Middle East.

White mustard seeds are actually yellow in colour and come from the Mediterranean region, the mildest in flavour and American yellow mustard is made from these.
Brown mustard seeds are actually dark yellow and grown in the foothills of the Himalayas and are what Dijon mustard is made from.

There have and are currently many studies in the health benefits of mustard seeds and they are known to contain plentiful amounts of phytonutrients called Glucosinolates. They are also an excellent source of Selenium and Magnesium which is proven to help reduce inflammation in this case particularly beneficial in the gastrointestinal tract and colectoral cancers.

They have also been found to be an excellent source of Omega 3 fatty acids, manganese, phosphorus, copper and Vitamin B1.

The powder can be used as an effective muscle soak.

Also due to containing sulphur, mustard has excellent antifungal properties.

It can be used in your diet in many ways, it can be used to baste meat or fish, a dip for vegetables or add the seeds to cabbage at the end of cooking.

Personally I love two slices of nice bread, a lovely slice of home-cured ham spread with some nice mustard maybe a slice of lovely strong English cheddar cheese and some sliced tomatoes….FoodieHeaven!

A few ways to use mustard in your cooking.

Yellow Mustard for Deviled Eggs.

• Mashed yolks of 6 hard-cooked eggs
• 1/4 cup light sour cream
• 1 tbsp. yellow mustard
• 1 tbsp. chopped chives
• 1/4 tsp. salt; spoon into cooked whites.
Makes 12.

Dijon Mustard for Fish Topping

• 1 tbsp. Dijon mustard
• 2 tbsp. mayonnaise
• 1 tbsp. chopped dill
Spread on 6 flounder or cod fillets. Grill for 3 minutes.
Serves 4.

Grainy Mustard for Salad Dressing

• 3 tbsp. olive oil
• 1 1/2tbsp white balsamic vinegar
• 1 tbsp. grainy mustard
• 1/2 tsp. grated orange peel
Toss with some salad mix and orange segments.
Serves 4.

Honey Mustard for Coleslaw

• 3 tbsp. honey mustard
• 2 tbsp. rice vinegar
• 1/4 tsp. salt
Toss with 12-oz slaw mix and 1 chopped mango.
Serves 4.

Brown Mustard for Basting Grilled Pork Chops

• 2 tbsp. brown mustard
• 2 tbsp. brown sugar
• 1 tbsp. bourbon.


My own foray into making my own mustard was a tad mixed…Well, the recipe didn’t go quite as planned however the result is a very nice whole grain mustard… but I now know why my Indian friends dry roast their spices it is not only to release their lovely flavours but to dry them out and then you should get a nice powder.

It took a while and a few tweaks but thank you for the recipe, Rex.


• 1/4 cup cold quality vinegar (wine vinegar, rice vinegar etc.)
• 1/2 a cup of cold water
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• 1/4 of a cup of mustard seeds

Let’s Cook!

Mix together the water, vinegar, salt, and turmeric, then chill this in the refrigerator for a half hour to an hour.

Grind the mustard, then pour the cold liquid over the ground mustard immediately. Set it in the refrigerator overnight before using, for the best flavour.

If you don’t want yellow mustard, simply omit the turmeric.

The reason for the emphasis on cold vinegar and water is because this retains the flavour of the mustard, otherwise, it loses its pungency quickly. Let it stand overnight as this reduces the bitterness although I found 2/3 days was much better.

Also, as it chills, it should thicken up. This is the reason that store-bought mustard can be difficult to get out of the container if it comes directly from the refrigerator and isn’t at room temperature.

This mustard will keep in the refrigerator for about a year due to its vinegar content.

My second batch as you can see from the photo is smoother but I think I need to either dry my seeds in the oven or in the sun as dry frying it is so easy to burn them..which I did with the first batch so had to start again. However on doing a little research of my own I have found another recipe which recommends soaking the mustard seeds for 24/48hrs and then putting them in a small food processor and you will have a smooth paste after then passing the paste through a fine metal sieve however if you want a grainier mustard then pass on the final step.

My quest for a smooth mustard like the famous Colman’s mustard is not yet over but a work in progress……I will keep you updated…

In the meantime, my son taste tested …we had a little Colman’s mustard left so he used both on his dinner and said he really couldn’t taste any difference so it got the thumbs up from him and as he is a very good chef that was praise indeed!

What do you use mustard for and do you make your own?

Until next week when I will have some more lovely recipes for you.

My thanks as always to Carol Taylor for the amount of work that goes into the preparation of here weekly post, let alone making the mustard.

The other posts in the series can be found in this directory:

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:

Connect to Carol

New additional Blog:


If you have missed previous posts in the Cook from Scratch series you can find them here:

My thanks as always to Carol Taylor for the amount of work that goes into the preparation of here weekly post, let alone making the mustard.

Looking forward to your comments and it would be great if you could hit a few share buttons..thanks Sally


37 thoughts on “Smorgasbord Blog Magazine – Carol Taylor’s Food and Cookery Column – Mustard

  1. Pingback: Carol Taylor’s Food Column: Mustard. – The Militant Negro™

  2. A great post. I love mustard. I mix honey with Dijon for a nice dip. My dad sliced onions very thin, put salt on them and let them sit for a bit. Then he buttered two pieces of homemade bread, slathered on mustard and layered the onions to make an onion and mustard sandwich. It was unbelievably good!

    Liked by 2 people

  3. Pingback: Orienthailiving and Retired No One Told Me! weekly roundup…Coconuts, Mustard seeds and Walking | Retired? No one told me!

  4. Pingback: Smorgasbord Weekly Round Up- William Price King sings, Paul Andruss and Hellebores and Carol Taylor and Mustard. | Smorgasbord – Variety is the spice of life

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