yellow mustard
See also: mustard
A smooth, mild, bright yellow condiment mustard made from ground mustard seed, turmeric (for color), and vinegar; the classic American ballpark-style mustard, milder and less complex than Dijon or whole-grain mustard.
Buying guidance
Any standard bottle is consistent brand to brand; there's little reason to seek out a premium version, since the point of yellow mustard is its simple, mild tang rather than nuance. Check the label if the bright yellow color specifically matters to a dish -- turmeric is what gives it that color, and other mustards won't tint a sauce the same way.
Substitutions
- Dijon mustard -- sharper and more complex, and not bright yellow; use a bit less to start since it's more assertive.
- Spicy brown mustard -- coarser texture and more heat, closer to a deli mustard than a ballpark one.
- Omit -- fine in most savory dishes where mustard is a minor background note; a sauce relying on it for tang and emulsifying power will need another acid added.
Tips & common mistakes
The turmeric that gives it its color stains light-colored surfaces, fabric, and plastic containers persistently -- wipe drips promptly, and be aware that stirring it into a pale sauce will tint the whole dish yellow.
Storage
It keeps well in the fridge for a very long time once opened and rarely spoils outright -- instead it gradually loses its sharp tang and can darken slightly at the surface if a mostly empty bottle sits for a long time with a lot of air inside.