Mustard is a fantastic condiment with a multitude of varieties that comes in all sorts of textures and flavors, and one unique mustard is stone ground mustard.
As the name suggests, stone ground mustard is ground by stone, but what else do we know about how stone ground mustard is produced? Here’s all you need to know!
What Is Stone Ground Mustard?
Stone ground mustard is a type of mustard that uses brown mustard seeds ground by a millstone to produce a coarse grind to the seeds. A quern is a tool used to break down these mustard seeds, and a quern is two stones on top of the other, and the quern has been used for much of the mustard’s history.
So, how do you produce stone ground mustard, and what makes it different from other varieties? Keep reading to learn more!
What Is The Origin Of Stone Ground Mustard?
Stone ground mustard was believed to be first made in China, and the Chinese were first credited with grinding mustard seeds with stone to make the spice.
China’s process of making mustard traveled to Europe, with French peasants using stones to ground mustard seeds to produce a smooth Dijon mustard that the rich preferred.
Commercial production of mustard then began with big names in mustard brands, such as Maille, using big millstones for their querns to create a large quantity of mustard.
How Do You Produce Stone Ground Mustard?
Stone ground mustard is produced by using a millstone to grind brown mustard seeds. Two millstones stacked on top of the other is typically what is used to ground the mustard seeds.
Querns have been used since Neolithic times to make flour, and querns have been used by the Chinese and French to make mustard.
Additionally, Frenchman and famous mustard maker Maille was known to use millstones to commercially produce his famous mustard, which is why Maille is called “old-style” mustard.
Stone ground is open to variety, and almost anything can be mixed with it. You can make this mustard with any liquid, like plain water or vinegar.
What Does Stone Ground Mustard Look Like?
Stone ground mustard looks very textured since it is made of broken mustard seeds, creating a coarse look and texture.
Generally, stone ground mustard is either dark yellow or almost brown because of the infusion of the brown mustard seeds.
What Does Stone Ground Mustard Taste Like?
Stone ground mustard has a tangy taste yet stone ground mustard is typically milder than Dijon and other ground mustards.
Stone ground mustard is milder because the seeds are just partially ground, so the seeds do not fully release the flavors compared to fully ground mustard seeds.
What Is Stone Ground Mustard Used For?
Like every other mustard variety, stone ground mustard is typically used as a condiment for meats, such as hot dogs, roast beef, and sausages.
Strong and rich meats are great to pair with stone ground mustard as it offers a balance to the flavor plus a different and enjoyable new texture to the mouth.
Stone ground mustard is also great as spreads on sandwiches because stone ground mustard offers a different texture to the sandwich.
Moreover, stone ground mustard’s texture is great to be used as a rub for meats to be grilled or roasted and offers a great taste to sauces like barbecue sauce, salad dressings, and vinaigrettes.
Like ready-made mustards, stone ground mustard can be paired with foods like cheese because stone ground mustard cuts through the richness of the cheese.
Depending on your preference, you can mix stone ground mustard with almost anything you like.
What Is A Substitute For Stone Ground Mustard?
If you can’t find stone ground mustard on hand, you can make your stone ground mustard.
You can ground whole brown mustard seeds using mortar and pestle and add the ground mustard seeds to ready-made mustard of your choice.
Plus, you can then opt to add vinegar, white wine vinegar, or water to your homemade mixture and let it sit until all the flavors infuse before you use your mustard.
Spicy brown mustard is also a great substitute for stone ground mustard because they have similar flavors and colors. Though spicy brown mustard is a bit hotter than stone ground mustard, you can always use less spicy brown mustard for a milder kick.
Yellow mustard and Dijon mustard are also acceptable substitutes, but you may need to adjust the amount you use due to the different heat levels.
Horseradish is also a great alternative just for the taste and kick. Physically though, horseradish does not offer the same look or color as stone ground mustard.
Stone ground mustard is considered to be the ancient form of the condiment or the old-style, as producing it sometimes takes the old traditional way.
Moreover, stone ground mustard is tasty and tangy while offering a different texture that people have enjoyed for centuries.