Prepared mustards usually consist of a combination of any variety of mustard seeds with vinegar or wine as an acidic fixative, plus salt and various spices, depending on the blend. Prepared mustard generally has about one-third to one-half the strength of dry mustard. There are hundreds of varieties of prepared mustards, including many specialty blends which include a fruit, herb, or spice base. Here are some of the most popular types.
Dijon Mustard: This variety was the first to be regulated. It originates in Dijon, France, and is made with brown and/or black seeds, seasonings, and verjuice (juice of unripened grapes), white wine, wine vinegar or a combination of all three. Pale tan to yellow in color and usually smooth in texture. If it is labeled Dijon-style, it is most likely made in the same manner but it is not from Dijon, France.
Bordeaux Mustard: Made with grape must (unfermented wine grape juice), usually pale yellow in color.
Beaujolais Mustard: Similar to Bordeaux, but made with different grapes lending a deep burgundy color.
Creole Mustard: Brown mustard seeds are marinated in vinegar, ground and mixed with a hint of horseradish into a hot, spicy mustard.
Meaux Mustard: Also called whole-grain mustard. Roughly crushed, multi-colored mustard seeds mixed with vinegar and spices.
German Mustard: Mild to hot, spicy and mildly sweet.
It can range from smooth to coarse-ground, pale yellow to brown in color.
English Mustard: Made from both white and brown or black seeds, flour, and turmeric. Usually bright yellow in color with an extremely hot spiciness to the tongue.
Chinese Mustard: Normally served as a dipping sauce with Chinese foods.
Made from mustard powder and water or wine mixed to a paste. There's nothing fancy about it, making it easy to prepare at home. Be sure to let homemade Chinese mustard rest about 15 minutes for flavor and heat level to develop fully, but no longer as it rapidly loses both within about an hour.
Sweet Mustard: Includes a variety of honey mustards. These are mustards sweetened with honey, syrup, or sugar, and can begin with a base of hot or mild mustard seeds depending on personal tastes.
American Mustard: Also called ballpark mustard or yellow mustard due to its bright color, this mildest-flavored mustard is popular at ballparks as a favored condiment for hot dogs. It is made with white mustard seeds mixed with salt, spices, and vinegar, usually with turmeric added to enhance the bright color. This style was first manufactured in 1904 by George T. French as "Cream Salad Mustard," and has become the standard for yellow mustard in America.
Flavored Mustard: The addition of various individual herbs, spices, vegetables, and fruits result in such mustards as horseradish, chili, lemon, raspberry and even blueberry flavored mustards. There are literally hundreds to choose from and make, limited only by your imagination.