mustardy


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mus·tard

 (mŭs′tərd)
n.
1.
a. Any of various Eurasian plants of the mustard family, especially white mustard, Indian mustard, and black mustard, which are cultivated for their pungent seeds and edible leaves.
b. A condiment made from the powdered seeds of certain of these plants.
2. A member of the mustard family.
3. A dark yellow to light olive brown.
4. Any of a group of toxic organic compounds that include mustard gas and the nitrogen mustards.

[Middle English, from Old French mustarde, from Latin mustum, must, unfermented wine; see must3.]

mus′tard·y adj.

mustardy

(ˈmʌstədɪ)
adj
1. (Cookery) flavoured with mustard
2. (Cookery) resembling mustard in flavour or colour
References in periodicals archive ?
On the side, a small bowl of pickled veal tongue, and another of mustardy celeriac remoulade and strands of banana blossom.
claim This one, from Janneke's new book, comes with a mustardy mayo and is topped with onions.
The one in this recipe is my go-to - sharp and mustardy with a hint of sweetness - made with extra-virgin olive oil, sherry vinegar (for its mellow acidity and depth of flavor), Dijon mustard, chopped shallot and a touch of honey.
It came with two hefty dods of rye and a pile of mustardy dressing.
There is also homemade pumpkin soup or -- a bit more summery -- the smoked salmon in a mustardy sauce.
Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.
Aside from giving it a gorgeous yellowish hue, the luyang dilaw also provides a very distinct mustardy aftertaste like a mild vinaigrette dressing.
For instance, this past growing season, kids sampled tatsoi, a mustardy Asian salad green.
Eaten young, it resembles sprouting broccoli with a hint of spinach and a mustardy tang.
mustardy tofu/seitan salad, using 1 cup of vegan mayonnaise combined with V2 cup of prepared mustard (and a teaspoon of prepared horseradish, if desired) rather than the recipe's sauce 3.
She served it chopped and sauteed in sweet butter, or sliced and tossed raw in a mustardy vinaigrette, or -- my favorite -- baked in a white cream sauce with onions and cheese.
At Oxbow in Clarksdale, the Burger Stand Burger featuring certified angus beef, Gruyere cheese, balsamic shallot jam, house-made pickles, lettuce, and Mustardy Mayo is a Delta twist on the classic burger.