Qué mostaza conviene evitar al preparar una vinagreta
La mostaza es un ingrediente clave de muchas vinagretas porque emulsiona el aceite y el vinagre, pero no todas sirven para un aderezo fino.
A good dressing can make all the difference between a remarkable salad and a mediocre one. Mustard is a common ingredient in many vinaigrettes, and its popularity stems not only from its flavor but also from its ability to bring the ingredients together.
Besides its intense flavor, mustard acts as an emulsifier: it helps oil and vinegar, two liquids that are unstable on their own, to combine into a silky, homogeneous dressing that doesn't easily separate. Mayonnaise also emulsifies, but its flavor is much more subtle, which is why mustard is often the better choice.
Not all mustards are created equal. In its most basic form, mustard is a plant whose seeds, ranging from pale and mild to dark and quite pungent, are ground and mixed with a liquid, such as vinegar or water, and other seasonings. Mustard that works in a sandwich won't necessarily make for a subtle and elegant salad dressing.
The more acidic the liquid, the longer-lasting and more gradual the mustard flavor will be, compared to an intense and refreshing taste at first. That's why only a small amount is needed for a vinaigrette. Texture also matters: coarsely ground mustard, like wholegrain, doesn't work as well as finely ground mustard, because a large part of its function is to achieve a creamy and smooth mouthfeel.
For a classic vinaigrette, Dijon mustard is best, although honey mustard is a popular choice if you're looking for a sweeter touch. Wholegrain mustard is best reserved for charcuterie boards.
