ShareThisMonday, February 12, 2007
Q: What is whole grain mustard and where would you find it? _ Penny Eisenhut, Summerville, S.C.
A: Mustard seeds come from three varieties of plant: they're either black, brown or white. They're all small, round, and pungent _ and integral to many Asian cuisines.
To make mustard, all you do is steep those mustard seeds in a combination of alcohol and vinegar for a few days and then puree and season with salt, pepper and whatever herbs you choose.
Whole-grain mustard, sometimes called grainy mustard or coarse mustard, is simply mustard where the mustard seeds are left whole, as opposed to being pureed. They can be either entirely grainy or just partially so; they add great texture to sauces, marinades or even just served alongside meats.
Check specialty groceries if you can't find them in your regular store. They're also popular pairings to Central and Eastern European-style meats, so if you have a specialty butcher near you, they may carry them as well.
(For more information, visit www.foodnetwork.com or write Ask Food Network c/o Viewer Services Culinary Department, Scripps Networks, PO Box 50970, Knoxville, TN 37950.)
