Other Uses for Mustards

Appears in
On Food and Cooking

By Harold McGee

Published 2004

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In addition to their chemical defenses, mustard seeds are about a third protein, a third carbohydrate, and a third oil. When the seeds are ground, the small protein and carbohydrate particles and dissolved mucilage from the seed-coat can coat the surfaces of oil droplets and thus stabilize such sauce emulsions as mayonnaise and vinaigrette. The seedcoat of white mustard is especially rich in mucilage (up to 5% of the seed weight), and ground white mustard is used in sausages to help bind the meat particles together.