Whole-grain Mustard

Whole-grain mustard is a pungent condiment of partially crushed mustard seeds suspended in a tangy paste. Its nubby seeds pop with heat and gentle bitterness while vinegar adds brightness, and the coarse texture holds up in sauces and spreads. Cooks whisk it into vinaigrettes, emulsify pan sauces, glaze roasts, and serve with charcuterie; it commonly comes in jars labeled coarse or stone-ground.\n\nWhole-grain styles trace to European mustards, notably French moutarde a l'ancienne and German coarse mustards, which spread across Europe and North America. Producers soak brown or black mustard seeds in vinegar or wine before milling to a coarse grind, preserving intact seeds.