That is a great question!
Yes, American yellow mustard (the classic bright yellow one) is absolutely made from mustard seeds.
Here are the key details:
- The Seed: It is primarily made from the less-piquant yellow mustard seeds (also called white mustard seeds), which are finely ground. This type of seed is the mildest of the three main varieties (yellow, brown, and black).
- The Yellow Color: While the yellow seeds contribute to the color, the signature bright yellow hue of American mustard comes from the inclusion of the spice turmeric in the recipe.
- Other Ingredients: The ground mustard seeds are blended with other ingredients, typically including vinegar (a high proportion of it), water, and spices. The vinegar gives it the characteristic tang and helps preserve it.
So, while the vibrant color is thanks to turmeric, the base and flavor come directly from the mustard seeds.
Why does it taste so different from european mustard?
That’s an excellent follow-up question, as the difference in taste is quite stark!
The difference between American yellow mustard and most European mustards (like Dijon, English, or German styles) comes down to three main factors: the type of mustard seed, the liquid used to mix it, and the texture.
Here is a breakdown of the key differences:
1. Seed Variety (The Heat Factor)
The type of mustard seed determines the base flavor and spiciness:
| Mustard Type | Seed Used | Flavor Profile |
|---|---|---|
| American Yellow | Primarily Yellow (or White) mustard seeds. | These are the mildest variety. |
| European Mustards (e.g., Dijon, English, German) | Primarily Brown or Black mustard seeds. | These seeds are naturally much more pungent and spicy, giving them a sharper “bite.” |
2. Liquid and Acidity (The Tang Factor)
The liquid mixed with the ground seeds is crucial because it controls the heat reaction:
- American Yellow Mustard: Uses a high proportion of vinegar. Vinegar is a strong acid that effectively slows down the chemical reaction that creates the mustard’s pungent heat. This results in the classic tangy and mild flavor.
- European Mustards (e.g., Dijon): Traditionally use white wine or verjuice (an acidic juice from unripe grapes). These liquids are less acidic than strong vinegar, allowing the “heat” compounds to develop much more intensely, leading to a sharper, more complex spice that hits the back of your nose.
- English Mustard (e.g., Colman’s): Often mixed with water instead of vinegar, which allows the maximum heat and sharpness to develop, giving it a powerful, immediate kick.
3. Additives and Texture
- American Yellow Mustard:
- Turmeric is added for its bright yellow color (and a subtle earthy taste).
- The texture is typically very smooth and homogenous.
- It is often subtly sweeter than its European counterparts, as some brands include sugar.
- European Mustards:
- Dijon is usually very smooth and creamy, but its color is a duller, pale tan/brown.
- Many German and Whole Grain French mustards are coarser or grainy, providing a more complex texture and a more robust, earthy flavor.
In summary: American mustard is designed to be mild, tangy, and complementary (often to rich foods like hot dogs and burgers), while European mustards are generally designed to be sharp, spicy, and a feature of the dish (like with roast meats or vinaigrettes).
