Stone Ground Mustard

Stone ground mustard is a coarse prepared mustard made from partially crushed mustard seeds suspended in a thick, speckled paste. It tastes tangy and moderately hot, with nutty seed notes that pop with a gentle crunch; it holds up in vinaigrettes, pan sauces, glazes, and as a spread for sandwiches and sausages. Typically sold in jars as whole-grain or coarse styles, sometimes lightly sweetened.\n\nWhole-grain mustard traditions developed in France and Germany, where stone burrs or low-speed mills preserved the seeds’ texture; Bavarian-style versions are known for a sweeter profile. The style spread across Europe and North America with regional variations in seed type, vinegar, and sweetness.