What mustard where to use

There are so many types of mustard on supermarket shelves that you can get confused. And spicy, and sweet, and Dijon, and…. Of course, all of them are provided as a spicy addition to dishes, but what kind of dishes and what kind of mustard is suitable?

Hot mustard. This mustard is best suited for brutal meat dishes. Steaks, shashlik, boiled pork, baked pieces of meat – all this, in conjunction with hot mustard, is incredibly combined;

Sweet mustard. It is tender and moderately spicy, an excellent company for savory sauces and marinades;

Honey mustard. It is simply excellent in poultry marinades, adds a spicy touch to salad dressings, and is also indispensable for fish and meat sauces;

French mustard beans. Once you try adding it to a salad dressing, you’ll just fall in love with it. The explosion of taste from these tiny grains will not leave anyone indifferent to this type of mustard. And if you add these grains to the marinade, then the finished meat with a crust on which spicy grains crunch will simply drive gourmets crazy!