Stone ground mustard and whole grain mustard are essentially the same condiment. They both have a grainy texture and are made from whole mustard seeds. The terms “stone ground mustard” and “whole grain mustard” are often used interchangeably to describe this type of mustard.
The process of making stone ground mustard involves grinding whole mustard seeds using a stone mill or grinder. This results in a coarser texture compared to other types of mustard. The mustard seeds are not finely ground, but rather crushed into smaller pieces, which gives the mustard its distinct grainy texture.
I first discovered stone ground mustard when I was in France a few years ago. I had ordered a charcuterie board, and it came with a small jar of stone ground mustard. I was intrigued by its texture and decided to give it a try. The mustard had a robust flavor and a slightly spicy kick, which I really enjoyed. Since then, I have been a fan of stone ground mustard and have incorporated it into many of my recipes.
One of my favorite ways to use stone ground mustard is in potato salad. The grainy texture adds a delightful crunch to the creamy potatoes. I like to mix the mustard with mayonnaise, vinegar, and some chopped herbs to create a tangy and flavorful dressing for the salad. The stone ground mustard adds depth and complexity to the overall flavor profile of the dish.
In addition to potato salad, stone ground mustard can be used in a variety of other dishes. It is often used as a condiment for sandwiches, sausages, and pretzels. Its bold flavor and grainy texture make it a versatile ingredient that can enhance the taste of many dishes.
To summarize, stone ground mustard and whole grain mustard are the same condiment, both made from whole mustard seeds. The term “stone ground mustard” refers to the process of grinding the mustard seeds using a stone mill, resulting in a coarser texture. I personally enjoy using stone ground mustard in potato salad and find it adds a unique texture and flavor to the dish.