Linked from

The 14 pages that link to Mustard, each with the reason it gives.

• MayonnaiseRelated: Mustard is often added for flavor and can contribute compounds that assist emulsification.

• Hot sauceCompared with: It provides a familiar source of condiment heat that comes from compounds other than capsaicin.

• MyrosinaseBroader topic: Crushing mustard seeds brings myrosinase into contact with glucosinolates and generates sharp flavors.

• Salad dressingRelated: Mustard adds pungency and can help stabilize oil-and-water mixtures.

• WasabiCompared with: Its sharpness also comes from glucosinolate breakdown, but its ingredients and flavor differ.

• CondimentBroader topic: Its heat and acidity make it a classic accompaniment and a useful sauce ingredient.

• Allyl isothiocyanateBroader topic: Mustard seeds release the compound when crushed and mixed with water.

• VinaigretteRelated: Its compounds help stabilize vinaigrette while adding pungency.

• KetchupCompared with: Mustard is another common savory condiment, but its pungency comes from mustard compounds.

• Chili sauceCompared with: It supplies pungency through mustard compounds rather than chili capsaicin.

• Potato saladRelated: It adds sharpness to dressings, especially mayonnaise-based ones.

• Barbecue sauceRelated: Yellow mustard forms the base of a distinctive regional barbecue sauce.

• BratwurstRelated: Mustard is a common condiment served with bratwurst.

• Chili sauce and pasteCompared with: Mustard provides a pungent condiment alternative whose characteristic heat comes from different compounds.