Mustard

Mustard is a tangy, aromatic condiment made from ground mustard seeds mixed with vinegar, water, and salt. Depending on the seed type and preparation, its flavour can range from mild and slightly sweet to hot and sharp. It’s a classic ingredient that adds brightness and depth to sauces, dressings, marinades, and sandwiches. A small amount goes a long way in balancing and enhancing the overall taste of plant-based dishes.

Nutrition

Per teaspoon (5 g) prepared mustard provides around 3 calories, 0.2 g protein, 0.3 g fat, and 0.2 g carbohydrates.

✓ Low in calories yet full of flavour — ideal for lightening up sauces;
✓ Contains trace amounts of selenium, magnesium, and omega-3 fatty acids from the seeds;
✓ Naturally free of sugar and saturated fat;

Mustard boosts flavour without adding extra calories, making it a great choice for dressings, marinades, or dips in plant-based meals.

Health Benefits

Mustard seeds contain antioxidants and anti-inflammatory compounds like glucosinolates and selenium that support immune and metabolic health. Its mild heat may stimulate digestion and circulation. Mustard also helps enhance satiety and adds flavour without the need for excess salt or oil, supporting overall heart health when used in moderation. The vinegar base may further aid digestion and blood sugar balance.

How Mustard Is Made

Mustard is made by grinding mustard seeds (yellow, brown, or black) and mixing them with liquid — typically water, vinegar, or lemon juice — plus salt and sometimes other flavourings. The type of liquid determines how hot the mustard will be: water activates the natural compounds responsible for heat, while vinegar or heat from cooking can mellow it. The mixture is then left to rest and develop flavour before being bottled. The longer mustard ages, the smoother and more balanced its taste becomes.

Types of Mustard

There are several varieties of mustard, each with a unique character and culinary use:

✓ Yellow Mustard – Mild and smooth, made from white or yellow seeds and turmeric for colour. Common in sauces, marinades, and everyday use.
✓ Dijon Mustard – Creamy and tangy, traditionally made with brown seeds and white wine or vinegar. Excellent for dressings and creamy sauces.
✓ Wholegrain Mustard – Made from partially ground seeds, giving it a coarse texture and robust, nutty flavour. Great in marinades and on roasted vegetables.
✓ Spicy Brown Mustard – Hotter and more aromatic, made from brown or black seeds. Often used for hearty dishes or sandwiches that need extra kick.

Each type adds a different layer of flavour, making mustard one of the most versatile condiments in plant-based cooking.

How to Prepare

1. Stir mustard before use to recombine any separation.
2. Use directly in dressings, marinades, or sauces — it doesn’t require cooking.
3. For milder flavour, mix with yogurt or maple syrup to balance acidity and heat.

Storage

Store mustard in the refrigerator after opening. It stays fresh for up to a year, though its sharpness fades over time. Keep the lid tightly sealed to prevent drying. Unopened jars can be kept in a cool, dark cupboard for up to two years.

Can You Freeze It?

No. Freezing changes the texture and causes separation. Mustard keeps well refrigerated, so there’s no need to freeze it.

What Do We Use?

At DAREBEETS, we use smooth Dijon mustard because it’s versatile, blends easily into sauces and dressings, and provides just the right balance of tang and spice for recipe testing.