Q: What should you use when a recipe calls for prepared mustard?

A: When a recipe calls for prepared mustard, it usually refers to American yellow, or ballpark, mustard. Prepared mustards are made by adding liquid, flavor and sometimes color to mustard powder or ground mustard. In some parts of the world, prepared mustard is made fresh by home cooks, but in the U.S., there are more than 700 varieties made by various producers. Besides yellow mustard, other prepared mustards include Dijon, which is usually made with white wine; brown deli; and whole-grain and stone-ground, which also contain whole mustard seeds. You also may find specialty prepared mustards with herbs, spices, fruit and many other ingredients.

Mustard also comes in other forms:

Whole seeds Yellow mustard seeds (also called white) are the most common. Brown seeds are smaller and more pungent than yellow seeds; they're used in Indian cuisine. Most prepared mustard is made from these two seeds.

Dry mustard This is nothing more than the ground powder of yellow or brown mustard seeds. English and Chinese mustards often come in this dried form.