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Grainy Mustards
Grainy Mustards are ones in which the seeds have been roughly ground, and not sieved of their hulls. All mustards used to be like this until the English pioneered smooth mustard powders.
Grainy mustards today may be entirely made from coarsely-ground seeds, but are more likely made from a combination of coarsely-ground seeds, and finely ground powder. These mustards tend to be milder and sweeter rather than hot.
If a recipe calls for "grainy mustard" without specifying any particular type, assume it means "Meaux Mustard". A grainy German mustard would do as well, such as a Bavarian mustard, depending on whether the sweetness would be appropriate.
Language Notes
The French call this style of mustard "Moutarde à l'ancienne", or "old-fashioned mustard"
Also called:  Coarse Mustard
Moutarde à l'ancienne
Whole-grain Mustard Moutarde à l'ancienne, Moutarde complète (French) Senf Ganzkorn (German)
See Also
Bavarian Mustard, Meaux Mustard
Other entries for Grainy Mustards
Bavarian Mustard, Meaux Mustard
Other entries for Mustard
American Mustard, Beaujolais Mustard, Bordeaux Mustard, Brown Mustard, Dijon Mustard, Dusseldorf Mustard, English Mustard, German Mustard, 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
Related Recipes
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