sharp mustard
See also: mustard
A mustard with a pronounced, pungent bite (like a strong Dijon or English mustard), as opposed to milder yellow mustard.
Substitutions
- dijon mustard
Tips & common mistakes
Prepared mustard's sharpness comes from volatile compounds that fade with heat and time, unlike chile heat, which persists -- stir it in toward the end of cooking if its bite is meant to come through, since a long simmer will mellow it into little more than tang.
Storage
Prepared mustard is one of the more shelf-stable condiments once opened, thanks to its vinegar and natural mustard oils, and keeps well in the refrigerator for many months. A darker layer or slight separation at the surface over time is normal -- stir it back in rather than assuming it's spoiled.