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Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown mustard, Brassica juncea; or black mustard, Brassica nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice , wine, or other liquids, salt, and often other flavorings and spices , to create a ...
China and Japan: A similar salad dressing is made with sesame oil/sesame paste and rice vinegar. In north China, sometimes mustard is added to enhance the flavor and texture of the sauce. Northern France: It may be made with walnut oil and cider vinegar and used for Belgian endive salad. Southeast Asia: Rice bran oil and white vinegar are used ...
Its pungent flavor is due to allyl isothiocyanate, a phytochemical of plants in the mustard family, Brassicaceae (for example, cabbage, horseradish or wasabi).. Mustard oil has about 60% monounsaturated fatty acids (42% erucic acid and 12% oleic acid); it has about 21% polyunsaturated fats (6% the omega-3 alpha-linolenic acid and 15% the omega-6 linoleic acid), and it has about 12% saturated fats.
Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. Mostarda is an Italian condiment made of candied fruit and a mustard-flavored syrup. Olive oil and olives. Aioli – West Mediterranean sauce of garlic and oil; Ajvar – Balkan condiment; Amba – Mango pickle condiment
Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. Many vegetables are cultivated varieties of mustard plants; domestication may have ...
In both cases, the base was oil, vinegar, salt, herbs, often other ingredients such as capers or anchovies, and then mustard; in short, it was an enriched vinaigrette. [ citation needed ] In the early 18th century, Vincent La Chapelle had the idea of incorporating "velouté", based on roux , a mixture of flour and fat, to bind it.
Vinegar is commonly used in food preparation, [3] in particular as pickling liquids, vinaigrettes, and other salad dressings. It is an ingredient in sauces, such as hot sauce, mustard, ketchup, and mayonnaise. Vinegar is sometimes used in chutneys. It is often used as a condiment on its own, or as a part of other condiments.
Maille is a brand of condiments, which originated as a vinegar manufactury in Marseille, France, in 1723.Today it is a subsidiary of multinational consumer goods company Unilever, which produces the brand's mustard at plants globally and markets cornichons, stoneware, salad dressings, kitchen gifts, and cooking oil under the Maille name in company stores, through global retail distribution ...