Whole Grain Mustard

Unlike the finely ground and sieved Dijon version, whole-grain mustard retains the seed coats (hulls) and whole mustard seeds (often a mix of mild yellow and brown seeds). Because the myrosinase enzyme is less fully released, the pungent attack is much milder. It is used in gastronomy for its mechanical textural contribution to the palate (almost evoking a vegetal caviar that pops under the teeth) and to bring a subtle rustic acidity at the end of cooking in cream sauces for white meats.