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I'm looking to expand my mustard options . . .

In my fridge, right now, is a bottle of French's yellow and a jar of Dijon, and that's about it. What other mustards out there are worth trying? I'm not interested in super sugary concoctions, since I prefer my mustard on the savory side.

Thanks for your suggestions!

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  1. Have you looked at the selection in your local grocery store or deli? Anything look especially interesting?

    I have a tarragon mustard that I like (sorry, can't remember the name). I also like russian and German style mustards.

    1. I don't know where you are, but Philippe's in Los Angeles has really great hot mustard (see link below).

      http://philippes.stores.yahoo.net/hot...

      Also, if you are a DIY mustard 'hound, I'd suggest getting a jar of regular French's and adding some wasabi to it ... beats the pants off of anything Grey Poupon can put out ...

      1 Reply
      1. re: ipsedixit

        Oh my god, Phillipe's is the best mustard EVER! I'm a huge mustard lover and usually I'll user a couple teaspoons of mustard for each bite of food, but Phillipe's is so potent and spicy that only a small dab is needed. When I visited LA to eat at Phillipe, I almost didn't notice the mustard in the jar at the end of the table until my mom pointed it out and said "what's this?" From there I was hooked and promptly bought two jars of the stuff. It's so hot (for a non-flavored mustard) that I couldn't believe that horseradish wasn't listed among the ingredients. Gulden's pails in comparison.

      2. I love -- could eat it by the spoonful! -- Maille Dijon Originale. I don't care as much for the other "flavors" of Maille, but the Original is nothing special...just a really good taste. It also mixes well in salad dressings; it doesn't overpower the other ingredients.

        1. If you're in Toronto, there's a mustard vendor in the St. Lawrence Market that sells all manners of mustards - like 30+ types, if I remember the number correctly.

          But I agree with Darren72 on the yumminess factor of tarragon mustard!

          2 Replies
          1. re: Juniper

            the mustard vendor Juniper is referring to is named Kolzick's and they have a website where you can order them online.

            http://www.mustardmaker.com/

            I actually would highly suggest them as their potency is so great that only a small dab is necessary. the flavour is fantastic and considering that 90% of the mustard seeds come out of Canada (they even go off to France, this is off of the website and soemwhere else), we have superb mustard making conditions ;

            )

            the garlic mustard is among my faves... a good savoury flavour accentuated with a kick to clear your sinuses if you're not careful.

            1. re: pinstripeprincess

              this site looks fabulous - i'm very excited. thanks!

          2. I adore mustard... I have about four different types in the fridge now...

            Aside from Frenches Yellow (A MUST for ham sammiches), I also adore Maille's original and even better for cooking and texture, whole grain... I love when a grain pops in my mouth!

            For spicy, I love Beaver Sweet and Spicy mustard. It tastes so good and then it BURNS ya bad...

            For sweet, I adore the Champagne Honey Mustard I get from my local Ralphs/Kroger

            I've also tried and liked TJ's Cranberry Mustard (Awesome with turkey sammiches) and of course Grey Poupon for making Salad Dressings. There is no better elmusifier! :)

            --Dommy!

            1. I agree on the Maille original dijon and whole grain. I will add if you like spicy (and I mean spicy) mustard, definitely try ingelhoffer. They make a bunch of kinds, but the hot dijon mustard is one of my favorites.

              1 Reply
              1. re: john

                I love the Maille whole grain. I find their Dijon mustard _too_ winey, and will revert to grey poupon when I run out. But the whole grain is fantastic, and I throw spoonfuls of it on cabbage, brussels sprouts, salami, sausages, etc.

              2. The Amish make this habanero mustard that is so fruity, you forget how hot it is until your head is on fire! Just ordered 4 pints for myself!

                http://www.amishjam.com/mustard_and_m...

                1 Reply
                1. re: Pablo

                  Thanks for the link, Pablo. I just ordered too much stuff from this site.

                  I'd like to add another vote for Colman's hot English mustard. For those of you familiar only with the mustard powder, try the prepared mustard. Love not only its taste but it's thick consistency.

                2. Try some Zatarain's Creole Mustard and see if you like it. It's grainy, moderately strong, not extreme in any particular way but somehow quite distinctive. Ideal (of course) for po'boys and other cold cuts, for hot dogs and sausages, and for remoulade and other such sauces, but I use it for all sorts of other mustardy purposes.

                  1. Hebrew National, Nathan's or Sabrett's deli mustard, mandatory for pastrami.

                    3 Replies
                    1. re: byrd

                      I prefer Beaver Deli Mustard to these other deli mustards. It is spicier and fresher tasting -- the horseradish really comes through. And, by the way, the folks who make this mustard also make lots of other wonderful mustards. I also like their Russian Mustard, cranberry mustard, Coney Island hot dog mustard, and creole mustard.

                      Here's a link to their mail-order pdf form:

                      http://www.beavertonfoods.com/retail_...

                      1. re: Nancy Berry

                        My Beverages and More carries pretty much the whole line of Beaver mustards! :)

                        --Dommy!

                      2. re: byrd

                        I've always been partial to Boar's Head deli mustard. It's nice and spicy.

                      3. When I'm eating German-styles sausages, like weisswurst and Nurnberger brats, I love Susser Senf and Weisswurst Senf. These aren't brand names, just the type of mustard ("susser" means "sweet" in German, I think). They're not super sweet, just a bit sweeter than Dijon mustard and the like.

                        These types of mustard aren't easy to find, but if you have access to a Middle-European deli, you might be in luck. In Minneapolis, I've found them at Kramarczuk's.

                        Anne

                        2 Replies
                        1. re: AnneInMpls

                          I got some Löwensenf brand from Schreiner's German deli in Montrose, CA, that was truly outstanding with the various wursts. For regular use I prefer TJ's own label of Dijon - I think it's usually a bit fresher (hence stronger) than either GP or Maille. And certainly cheaper!

                          When we lived in Nashville I used to get Plochman's on a regular basis - liked it as well as Gulden's for a bit less loot.

                          1. re: Will Owen

                            Lowensenf! Best mustard on the planet. I brought back a number of tubes from Munich a couple years ago and I'm on my last one. Thankfully, I've got a trip scheduled there this winter so I'll be able to stock up again. Or maybe I'll try to find some locally (Boston) - it never occurred to me that someone might be importing it.

                        2. Japanese markets have karashi, Japanese hot mustard. It's pretty dark yellow, and on the spicy side. Mine comes in a tube, next to the same brand of wasabi that also comes in a tube. Great on tempura or vegetables cooked in a soup. The Japanese use it a lot for oden.

                          Specific brand: I just found dijon at Trader Joe's that is SPICY! It's just called Trader Joe's Dijon in White Wine, was produced in Dijon, France, and comes in a glass jar with red/white/blue label. It's hotter than a lot of insipid jarred horseradish I've tried, and even horseradish loving me had trouble eating much of it. I think it has great potential as part of a sauce, but I'm not exactly spreading it on sandwiches yet.

                          1. Amora (French, with a bite), Coleman's (English), Beaver (can't eat Honey Baked Ham without it), Maille regular dijon (because it's inexpensive at Costco and I use a lot in cooking), and Inglehoffer stone ground (German-style)---is what's in my refrigerator. And some kind of Russian mustard that is so spicy I haven't figured out what to do with it.

                            1. Has no one ever heard of Koops???? They make AWESOME mustards, the Arizona Heat being one of the best, and their Dijon is way better than any other kind I have tried (including Grey Poupon) and I have tried many. I also like Famous Dave's Georgia Mustard, maybe thats only available in MN?? Don't know.

                              1. Not much of a sweet mustard fan, here's what's in our fridge:

                                All purpose and smooth: Gulden's spicy brown (not very spicy tho)

                                Everyday smooth dijon: Maille

                                Hot English: Colman's

                                German Mild & smooth for wurst: Thomy delikatess or Hengstenberg

                                Zesty & whole seed for remoulade & salads: Zatarain's Creole

                                Very complex French whole seed with tarragon notes, but $$$:Moutarde De Meaux Pommery

                                1. While most any mustard is a good mustard in my book, I can't think of any use for French's plain yellow mustard that isn't dramatically better with even Gulden's spicy brown mustard. Maybe it's the Jewish deli lover in me, but a decent brown deli mustard makes even a lousy ballpark frank worth eating, and plain yellow mustard can ruin even a great frank.

                                  BK

                                  1 Reply
                                  1. re: BJK

                                    french's yellow mustard goes great in egg salad - better than gulden's spicy brown, the taste of which would be too overwhelming - imho.

                                  2. Plain yellow mustard is what I require on those batter dipped hot dogs. (What are they called?) Don't know why, just do!

                                    1 Reply
                                    1. re: Pat Hammond

                                      CORN DOGS... one of my great weaknesses... Yes! They taste amazing with Yellow Mustard, although I have eaten with Gulden's Brown and also tasty! :)

                                      --Dommy!

                                    2. One mustard that I adore and will bring back several jars of this fall from London is Maille Green Peppercorn Mustard. On my last trip I only bought 1 jar and mourned finishing it off. I don't know why it is not distributed in the US. It is wonderful stuff. At least a half dozen jars will be coming back with me in October.

                                      1 Reply
                                      1. re: Candy

                                        I know this is an old thread, but I'm hoping Candy is reading so I can get a reply (please!). I bought Maille Green Peppercorn mustard in Guadeloupe at the Carrefour when we were there in June and am crazy for more. Heading to London tomorrow - although my usual practice in London is to troll the aisles at M&S Food and Waitrose and Sainsburys and pack my duffel bag full of treats to bring back a couple times a year, if you have a reliable source I'd love to hear it. Hell, if you have a reliable source, I'll send you a couple of jars for the tip.

                                        Thanks in advance (sorry for bumping the old thread but I couldn't figure out how to send you an e-mail).

                                      2. not to mention any hot mustard from any good food store in paris! i also order from the mt horeb wisconsin mustard museum/store at www.mustardweb.com. they have quite an assortment plus they organize nationwide contests and sell the regional winners etc etc...... pretty interesting.

                                        1 Reply
                                        1. re: djk

                                          If you are in Wisconsin go to this museum! The retail space is divided by region with mustard from all over the globe. Any mustard you wish to try they'll oblige. Mt. Horeb is a nice little town and with the museum makes for a very enjoyable day trip.

                                          My vote for the Zatarains for a good everyday choice for cold-cuts.

                                        2. You have some good suggestions there - I'll add to the list Nance's sharp mustard. Love this stuff, though it actually has a very slight sweetness to it as opposed to being 'sharp'.

                                          1. I am looking to buy Gulden's spicy Brown Mustard in the glass jars. Can't stand the plastic containers. They are a mess, can't get the stuff out of the bottom easily and you need to buy at least 4 to make up for the 16 oz. Gulden's Jars we used to buy. Any suggestion in the WA area or on-line (without excessive shipping charges) as to where I can purchase them.
                                            Thanx a bundle
                                            Phyl

                                            1. Here's another Oregon maker of Mustards. Don't know how far outside
                                              the PNW they are distributed, but they are quite tasty.
                                              http://www.barhyte.com/lines/index.cfm