MUSTARD
THE KEY: THE SEEDS
Mustard greens are the source of seeds for the condiment mustard. Mustard plants are from
the same family as broccoli, kale and collard greens. They are recognized by their bitter or
acrid leaves and seeds. Both the seeds and greens have achieved status in culinary circles,
but the former have surpassed the fresh greens in popularity since chefs first realized that the
strong flavor of the seeds could be used to enhance good flavors or hide unpleasant ones.
There are three types of mustard seed used in the production of mustard. Breaking of the
outer husk of the seed will release the hotness within.
 White - These seeds release their hotness on the tongue, while having limited effect
on the sinus, eyes and nose. This is the mustard seed used for American style yellow
mustard.
 Brown - This mustard has a sharp hotness that affects the tongue, sinus, eyes and
nose. Brown mustard is the key ingredient in Roland Dijon mustard.
 Black - Black mustard has a similar effect on the sinus as the brown mustard seeds.
Not as hot as the brown, black seeds have fallen out of favor due to the fact that they
are more difficult and expensive to grow and harvest.
PRODUCTION
The production of mustard begins when the mustard seeds are washed and the outer husks
are crushed. The amount of milling required depends on the variety of mustard being
produced. The seeds are crushed so that they can absorb the soaking or marinating liquid. In
ancient times, this liquid was usually raw grape must, or verjus, along with other spices or
perhaps the addition of vinegar. Every producer of mustard has their own secret recipe for
this liquid. These may include verjus, cider vinegar, lemon juice, wine, beer, water, salt and
other seasonings. The recipe of liquids added to the ground mustard will help determine the
mustard’s flavor.
The mixture is ground into a thick paste, which is then screened to remove the mustard seed
hulls. The mustard is mixed well and allowed to sit to develop the desired flavor. Some
mustards may be heated slightly to further develop their characteristics. The mustard is then
canned or bottled for shipping.
Page 1 of 5
Copyright  2003 American Roland Food Corp.
The “hotness” of mustard will vary according to the length of time since its preparation.
Most mustards will have an intense heat to them immediately after production. These
mustards must sit for several months to mellow the flavor to an acceptable level for table and
kitchen use. Once opened, exposure to air and warm will quickly reduce the pungency of the
mustard. All mustard should be refrigerated after opening to prolong the shelf life. Even
unopened, mustards will lose their heat after some period of time. It is best to try to consume
mustard within one year of purchasing.
DIJON MUSTARD
True Dijon mustard must be a product of Dijon, France. Roland is the leading importer of
Dijon mustard for foodservice use in the United States. Roland Dijon mustard is an
authentic mustard, which is thicker, stronger and more flavorful than other Dijon mustards.
Roland Dijon Mustard is manufactured and imported from Dijon, France. Many mustards
sold as “authentic” or “Dijon style” are not true Dijon mustards. They are manufactured in
the United States, and cannot be sold as Dijon mustard according to French law.
Roland Extra Strong Dijon Mustard
Roland uses only brown mustard seeds in the production of our Dijon mustard. Some
American manufacturers of “Dijon Style mustard” use a combination of brown and white
mustard seeds, resulting in less hot mustard that has been tamed down for the American
palate. Roland Dijon Mustard is extra strong mustard. The brown mustard seeds and
traditional French techniques for the manufacture of Roland mustard cost more. But
surprisingly, Roland imported Dijon Mustard is much less expensive than some leading
domestic brands consisting of less expensive ingredients.
Roland Dijon Mustard has a much longer shelf life than other Dijon or “Dijon style”
mustards. Most mustards will lose a significant amount of their heat and flavor within six
months, without opening. Roland Dijon mustard will keep its heat for at least nine months
unopened. This means less waste for the restaurant and fewer problems for the distributor
worried about keeping enough stock on hand versus having product go to waste.
Roland Grained Dijon Mustard with White Wine
Whole grain mustard seed and French white wine combine to form a milder, richer flavor.
The mustard seeds are crushed and then soaked, creating mustard with much more texture
and subtler flavor than the traditional Dijon mustard. Still, this mustard is a product of Dijon,
France.
Roland Dijon Mustard with Provencal Herbs
Authentic Dijon mustard infused with the traditional “Herbes de Provence”, including thyme,
oregano and lavender. Adds a special flavor to sandwiches, salad dressings, marinades and
sauces.
Page 2 of 5
Copyright  2003 American Roland Food Corp.
Roland Tarragon Flavored Dijon Mustard
Roland authentic Dijon mustard infused with tarragon leaves adds the classic French flavor
to any dish. This mustard is the perfect complement to chicken or fish.
Roland Dijon Mustard with Green Peppercorns
Whole green peppercorns are added to Roland Dijon mustard, creating a hot mustard with a
flavorful peppercorn taste. Ready to add to sauces or serve with pate and roast beef or
chicken.
Roland Honey Dijon Mustard
Roland takes French Dijon mustard produced under French government supervision, and
adds honey to make a mustard that has a hot bite tempered with the a good amount of
sweetness. This mustard is perfect for baked hams, salad dressings, sandwiches and
marinades.
OTHER ROLAND MUSTARDS
Roland Champagne Wine Mustard – Stone Crock
This traditional French mustard is a wonderful combination of grain mustard seeds and
French champagne wine. It is beautifully packaged in an authentic stone crock, which
protects and preserves this fine mustard as well as providing a stunning package for tabletop
use.
Roland Hot Mustard Powder
Roland hot mustard is made from the brown mustard seeds. This is a dry mustard powder,
and it must be reconstituted with water or rice vinegar before use. This mustard is extremely
hot, and just a touch provides the hottest of flavor to any dish or as a condiment.
Roland Chinese Mustard
Roland Chinese mustard is the standard mustard used in Asian, and in particular, Chinese
cuisine. It is a traditional condiment with Chinese meals, most notably Chinese barbecued
pork and spring rolls.
Page 3 of 5
Copyright  2003 American Roland Food Corp.
THE QUALITIES OF FINE MUSTARD
 Appearance - Although there may be some very small specks of mustard seed
visible, the overall appearance should look quite smooth and uniform. Occasionally,
there may be separation of the liquid from the mustard, but this should never be
excessive. The mustard needs only to be stirred to bring it to the normal consistency.
 Color - Dijon mustard should have an earthy yellow color, not a bright yellow color
that is found in the American style mustards. Grain mustard is darker, with more
variation in color due to the grain presence in the mixture.
 Texture - Mustard should be medium smooth, with a fairly thick consistency, and
should never be thin or runny. Thicker consistency means that there is less water in
the recipe, permitting the chef to use less mustard to obtain the same flavor. Also,
thicker mustard will not thin down sauces and dressings, and will help to hold an
emulsion better. The texture of the grain mustard will be slightly coarse, and fairly
thick.
 Aroma - Dijon mustard should have a strong aroma to it. It should be clean with
overtones of wine, never vinegary or musty. The hotness of the mustard should be
noticeable in the aroma.
 Flavor - Mustard should taste slightly of wine or vinegar. Some mustards are hot
only at the beginning of the taste, while others show their hotness at the finish. Salt is
used to preserve the mustard and highlight it’s flavor, but it should not dominate the
taste. The infused mustards should taste predominantly of mustard, with lesser
flavors of honey, herbs, tarragon or champagne, depending on the product.
USES/MENU APPLICATIONS
Cooking with Mustards
 When adding mustard to a recipe, be sure to add it near the end of the cooking process.
Heat will make the mustard flavor weak and bitter.
 Mustard is an essential ingredient in sauces, whether it is a hollandaise or a reduction
sauce.
 Mustard added to a salad dressing will not only add a dash of spiciness to the salad, it
will help to hold an emulsion in the dressing.
 Mustard is a great addition to a marinade for meat or seafood. Use either smooth or grain
mustard to achieve the result you are looking for in these sauces.
Page 4 of 5
Copyright  2003 American Roland Food Corp.
 Mustard mixed with herbs, salt and black pepper makes a great rub for roast meats.
 Mustard works very well in compound butters. Soften butter at room temperature. Then
add chopped garlic, parsley, black pepper, minced shallots and the mustard of choice.
Mix well. Spoon onto parchment paper, form into a roll and freeze. Cut ½ inch sections
off and place over grilled meat or fish.
 Make your own honey mustard dressing using Roland Honey Mustard. This recipe can
be for both oil and vinegar based or sour cream based dressings.
Mustard as a Condiment
 Serving a dish of Dijon and grain mustard side by side highlights the differences in taste
and allows one to experiment with various combinations of flavor. This is a traditional
condiment for Choucroute Garni.
 Use Roland Mustard with Tarragon or Provencal Herbs on sandwiches and hamburgers
for a unique taste on these standards.
 Serve Dijon or Grain Mustard with olives, crackers and bread.
 Grain mustard is the perfect mustard for Cajun style sandwiches of pork, fish or pan-fried
oyster.
 Offer several styles of mustards to customers, and let them choose how to garnish their
own sandwiches and dishes.
 Dijon Mustard with Green Peppercorn will spice up an otherwise bland sandwich. This
mustard, along with cornichons, is a great condiment for country style pate.
The information included within this document is for informational and descriptive purposes
only. This document is not intended to be a specification.
Page 5 of 5
Copyright  2003 American Roland Food Corp.