The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, what is stone ground mustard, and often other flavourings and spices, to create a paste or sauce ranging in colour from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste.
The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, corn dogs, and hot dogs. The English word “mustard” derives from the Anglo-Norman mustarde and Old French mostarde. That civilization existed until about 1850 BCE.
The Romans were probably the first to experiment with the preparation of mustard as a condiment. The Romans likely exported mustard seed to Gaul, and by the 10th century, monks of Saint-Germain-des-Prés in Paris absorbed the mustard-making knowledge of Romans and began their own production. The early use of mustard as a condiment in England is attested from the year 1390 in the book The Forme of Cury which was written by King Richard II’s master cooks. The use of mustard as a hot dog condiment is said to have been first seen in the US at the 1904 St.