As Paleo, Whole 30, and other clean-eating diets becoming increasingly popular, I find myself using mustard in my cooking more and more frequently. Why, you might ask? Well, unlike other condiments (yeah, I’m talking about you, store-bought barbecue sauce and ketchup), mustard is not full of sugar, high fructose corn syrup and other processed or chemical ingredients of the sort. Also, fun fact for my cavemen and women: mustard is one of world’s oldest condiments, and dates back to Roman times!

Using all this mustard got me thinking, what exactly is the difference between yellow mustard and Dijon mustard? And what about whole grain mustard? Well, I decided to mustard up (I know, bad joke, but I had to!) some knowledge and lay it out for you.

Yellow Mustard

Yellow mustard is a good old American staple at barbecue parties. Turmeric and finely ground yellow mustard seeds is what gives the mustard its bright yellow hue. It has a low heat index, which lends itself to be an “all purpose” product, and is delicious on hot dogs and hamburgers (tell me someone who didn’t already know that?), as well as marinades and dressings.

Dijon Mustard

Why is the “D” in Dijon always capitalized? Well, because this type of mustard was originally made in Dijon, France, of course. Mustard maker (yeah, that’s really a thing) Jean Naigeon created the Dijon mustard formula in 1865. It consists of brown mustard seeds and verjuice, an acidic juice from unripe grapes, instead of vinegar, which contributes to the heat index of this baby. Today, however, it is typically made with white wine. It has a sharp flavor and is great for making vinaigrettes, mayo, and sauces.

Whole Grain Mustard

Whole grain mustard is a form of mustard where the seeds have only been ground just enough to form a paste, but not enough to fully break down the seeds. It is a much thicker, coarser texture than other mustards, not to mention delicious! Most commonly, whole grain mustards are made using the same formula as Dijon mustard, and using brown or black seeds instead of yellow.

For more on these and other types of mustards (and recipes to make your own!) check out http://www.seriouseats.com/2014/05/mustard-manual-guide-different-types-mustard-varieties-dijon-brown-spicy-yellow-hot-whole-grain.html

There are so many ways to use mustard: I often use it in dishes instead of salt – yes, mustard does have some salt in it, but a little goes a long way! My recipe for oil-free roasted carrots uses Dijon mustard – check it out here:  Oil free Roasted Carrots Recipe. The best use I’ve heard, though, is from my friend Molly – she puts Dijon mustard on eggs, that’s the only way her young daughter will eat them! LOL

What’s your go-to condiment? Please share in the comments – I’d love to hear from you!