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American Mustard
There are two main styles of American mustard, the yellow and the brown. Generally, an American recipe that calls for mustard will mean the yellow, such as that made by French's, unless otherwise specified. It is made from ground white mustard seeds, vinegar, spices and turmeric, which gives the livid yellow colour.
This yellow mustard is sometimes also called "ballpark mustard", from its use on hot-dogs sold at sporting events.
Cooking Tips
Some have described the taste as being very American, "loud and tart". For most cooking, you'll want a more subtle mustard: Dijon seems to be the default mustard.
History
This type of mustard was actually first made by French's -- George T. French, to be precise -- in 1904. It was introduced that year at the World's Fair in St Louis. From 1912 to 1973 it was made in Rochester, New York. Since then, it has been made in Springfield, Missouri. There is still a street in Rochester called Mustard Street where the French's plant was.
Also called:  Ballpark Mustard
Yellow Mustard Moutarde jaune (French) Gelber Senf (German) Mostaza amarilla (Spanish)
Other entries for American Mustard
American Mustard
Other entries for Mustard
Beaujolais Mustard, Bordeaux Mustard, Brown Mustard, Dijon Mustard, Dusseldorf Mustard, English Mustard, German Mustard, Grainy Mustards, Karashi, Mustard Seed, Wagarashi
Other entries for Spices
Ajowan Seed, Allspice, Anardana, Anise, Annatto, Asafoetida, Caraway, Cardamom, Chocolate, Cinnamon, Cloves, Cream of Tartar, Cumin, Dried Lily Buds, Garlic Powder, Ginger, Juniper Berries, Kokum, Nigella, Nutmeg, Paprika, Peppers, Pepper, Saffron, Salt, Sumac, Turmeric, Zedoary
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