ellow Mustard is mostly used in the production of Yellow Mustard Paste.

• Mustard isusually made of crushed or ground mustard seeds, vinegar (to stabilize thepungency) and wine (the selection of which is crucial to the mustards taste).
• Frequently sugar or honey, fresh herbs and dried spices are added to modify thetaste; most common is addition of tarragon. Some brands of mustard contain turmeric, which gives abright yellow colour. 
• Mustard paste is a common condiment forboiled or broiled meat in Central and Northern Europe (and in the US); it also isoften used for sauces.
• As mustard seeds contain emulgators, mustard does notonly improve flavour, but also stability of emulgated sauces (e.g., saucehollandaise). See borage for another example, Frankfurt Green Sauce. 
• Even today, the mustards produced in Britain, Franceand Germanyhave a distinct style. British mustard is mostly produced by the Colman method,which is there the dominant mustard technique since about 200 years. It uses blackmustard, which isfinely ground and sieved, together with small amounts of white mustard andwheat flour, which improves the texture.
• The mixture is traditionally sold dry,and mixed with water shortly before usage; the flavour develops within 10minutes.
• Obviously, this mustard contains no further ingredients besides waterand mustard powder; it tastes pungent and hot, but very clear. Today, Colmanmustard can also be bought already mixed.