Hence, the dollop of what I suspect is brown mustard.
A coat of melted butter is optional; a filigree of brown mustard is absolutely required.
The mustards that appealed to me are made with brown mustard seeds.
The pods of brown mustard contain up to 20 seeds each, those of white mustard contain up to 8 seeds.
Economically important members include broccoli, brown mustard, Brussels sprouts, cabbage, cauliflower, kale, kohlrabi, rape, rutabaga, and turnip.
One new commercial, for example, shows a tailgate party where spicy brown mustard is slathered on grilled sausages.
Both white and brown mustard are grown as spring-sown annual crops whose dry seeds are harvested in early autumn.
My mouth waters, recalling sour rye bread, sharp brown mustard and what may be the best pastrami in America.
I call it that because it has patches of burgundy, brown, mustard and teal Fair Isle knits with a long Mongolian lamb fringe around the edges.
In brown mustard this action yields the volatile oil of mustard, which has a pungent, irritating odour and an acrid taste.
The classic accompaniments are brown mustard, preferably coarsely ground; dill pickle slices, ketchup and raw onions, though some nonconformists opt for relish or sauerkraut.
