brown mustard

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Dijon mustard is traditionally made from brown mustard seeds and white wine, but in 1856 Burgundian Jean Naigeon made a batch using verjus (made from unripe grapes) instead of wine, and discovered that the less acidic flavor produced a smoother, more versatile flavor.
Today, Kraft Foods offers several retail varieties including: Grey Poupon Dijon, Honey, Deli, Country Dijon and Spicy Brown Mustard.
Rather, they're biofumigating pests with stands of white mustard, brown mustard, and rapeseed--members of the Brassica plant family.
If you can't find them, you can use brown mustard seeds, which are slightly milder.
For example, oriental and brown mustard release a volatile compound, ally isothiocyanate (AIT), which produces a sharp taste sensation and pungent aroma similar to horseradish.
1/4 cup plain nonfat yogurt 1/4 cup light sour cream 2 teaspoons honey 2 teaspoons spicy brown mustard
8-ounce package of low-fat, pasteurized, processed cream-cheese product 6 ounces reduced-fat, low-sodium Swiss cheese, shredded (approximately 1 1/4 cups) 1/2 cup non-fat yogurt 1 tablespoon low-sodium prepared spicy brown mustard 1/3 cup finely chopped red bell pepper 1 tablespoon Onion & Herb Seasoning Blend
Guldens, the top-selling brown mustard and the number two mustard behind R.
At Bat Brat - Grilled bratwurst smothered with sweet onions and spicy brown mustard, served with fries and a pickle
SMOKED CATFISH CAKES 5 pounds smoked catfish filets 1 green bell pepper, finely diced 1 red bell pepper, finely diced 1 bunch green onions, finely diced 2 tablespoons old bay seasoning 1/2 teaspoon salt 1/4 cup capers, drained 1 1/2 cups Panko breadcrumbs 1/2 cup golden spicy brown mustard 1/4 cup mayonnaise In a large bowl, crumble smoked catfish filets and add all other ingredients, mixing well.
Martha Stewart's Turkey Brine: For a 20-pound bird, bring 1 quart water, 1 1/2 cups coarse salt, six bay leaves, 2 tablespoons whole coriander seeds, 1 tablespoon dried juniper berries, 2 tablespoons whole black peppercorns, 1 tablespoon fennel seeds, and 1 teaspoon black or brown mustard seeds to a simmer.
2kg 6-rib pork loin rack, Frenchtrimmed 50g unsalted butter 100g brioche, roughly torn 1tsp English mustard powder 1tbsp brown mustard seeds, soaked in water overnight Sea salt and freshly ground black pepper For the gratin: 700g chard, (chop into 2cm pieces) 2 large potatoes, peeled and cut into 1-1.