Mustard

Stir it with cold water to make a paste and leave it for about 10 minutes; cold liquid brings out its sharpness. Add vinegar or lemon juice after resting to keep the flavour from developing further.

Stir it into sauces, soups or pan juices near the end of cooking. Prolonged boiling dulls its sharp bite, while a spoonful whisked in off the heat keeps it noticeable.

Keep it tightly closed in the fridge and use a clean spoon or knife each time. Mustard seeds and dry mustard powder keep best in an airtight container in a cool, dark cupboard.

For a dressing or marinade, horseradish or wasabi can supply a similar sharp kick, though both taste different. If mustard is there to help oil and vinegar stay mixed, whisk the dressing well instead of adding a substitute.

Dijon is smooth and tangy, so it works well in vinaigrettes and creamy sauces. English mustard is usually hotter and is often served with roast beef or stirred into a cheese sauce.

Whisk one teaspoon of mustard with one tablespoon of vinegar, then gradually whisk in three tablespoons of olive oil. Season with salt and pepper; it works with green salads, lentils and warm potatoes.

Yes. Mustard is a recognised food allergen, and it can appear in prepared sauces, dressings and marinades as well as jars of mustard. If you have a mustard allergy, avoid it and check ingredient information for foods you buy.