Mustard (condiment) Some "deli-style" mustard incorporates horseradish, which actually makes it a little spicier than spicy brown. A variety popular in Louisiana is called Creole mustard. Typically, Creole mustard is much coarser than spicy brown. Beer mustard, which uses beer instead of vinegar, allegedly originated in the 20th century somewhere in the United States Midwest and has remained a popular local condiment. In whole-grain mustard, also known as granary mustard, the seeds are mixed whole with other ingredients. Different flavors and strengths can be achieved through different blends of mustard seed species. Groningen mustard is an example of a mustard with partially
Cooking weights and measures world, which has a 15 mL metric tablespoon. In Europe, older recipes frequently refer to "pounds" (e.g. "Pfund" in German, "pond" in Dutch, "livre" in French). In each case, the unit refers to 500 g, about 10% more than an avoirdupois pound (454 g). Dutch recipes may also use the "ons", which is 100 g. With the advent of accurate electronic scales it has become more common to weigh liquids for use in recipes, avoiding the need for accurate volumetric utensils. The most common liquids used in cooking are water and milk, milk weighing approximately the same as water in