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Feb 4, 2007 06:35 PM

Whats the best kind of mustard you've ever tried?

Whats the best kind of mustard you've ever tried?

What dish did you eat it with?

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  1. Amora from France. There is a version you can get in The US but it is not the same.Whenever somebody I know is travelling there I make them bring me some back. It is a very cheap brand but it is my favorite.

    7 Replies
      1. re: letoukouleur

        I just tried Maille. I even bought the Extra Hot version. The taste was fine but I did not get the nose burn that you get with Amora. I remember once in a restaurant here in NY they had a mustard that was very close. Upon asking what it was the waiter said Maille but what I recently purchased was not similar. I'll try a few other Maille options to find it..

        1. re: King of Northern Blvd

          King, have you tried Maille's Honey Dijon? It is not overly sweet, but imo, it packs a HUGE PUNCH!!!! i love it, but in very small doses with a pork chop.

          1. re: icey

            I haven't tried it but I usually don't like Honey mustard because of the sweetness. I may try it if it isn't overly sweet but I really don't need another jar of Mustard in the fridge..haha

            1. re: King of Northern Blvd

              I like Maille but it is not the same product that you can get in a Paris Maille boutique. The stuff we get here is made in Canada. In america test kitchen they favored Grey Poupon, better than Roland Extra Strong Dijon.

      2. re: King of Northern Blvd

        Is it the one that comes in a red and blue bottle? if so is IS the best! My Father used to bring it back in cases from France and I got hooked, and was so excited when I found it at Monseuir Marcels in the Farmers Market in LA. But alas, everytime I've gone back since that one time, they dont have it. Father also recently gave me some expensive one from france, no idea the name though. Similar to the $7 Amora...

        On the non-dijon front, I love Stonewall Kitchen's Maple Maine Champagne Mustard.

        1. I like Old Cape Cod cranberry mustard. I put it on meat sandwiches or lettuce rollups.

          1 Reply
          1. re: shaebones

            Old Cape Cod, honey is good also, On roast beef, or roast pork sandwiches.

          2. The French Dijon that Trader Joes sells.

            3 Replies
            1. re: paulj

              Is that the grainy crunchy one? Looks just like one I used to get at Trader Joes's in the early 80's- have not seen it there recently.

              1. re: torty

                I have in mind a smooth Dijon style, with quite a bit of bite, especially in a freshly opened jar.

                1. re: paulj

                  Have you tried Clovis Dijon mustard? It meets your specs: Smooth. Check. Quite a bit of bite. Check. The other great thing about Clovis is that all the jars are pull dated. I won't buy the mustard unless there is a lot of shelf life remaining based on the date. The mustard is much stronger -- and much better -- when young.

                  I buy the Clovis brand at my local Balducci's store, but I found it on the Mustard Museum web site. I definitely second their description: "A good nose tickler."

            2. Without a doubt it's Moutarde de Meaux. So good I sometimes have a spoonful straight.

              6 Replies
              1. re: Cpt Wafer

                Looks incredible. Where can I find it? Will they carry it at a local gourmet store? Or do I have to order it on line?

                1. re: Morton the Mousse

                  It is indeed incredible. I imagine your local gourmet store is a little different from mine seeing as you are in SF Bay area and I am in central SC. I'd wager someone in SF sells it. However it's available at several places online. Here's one:


                  1. re: Morton the Mousse

                    Oakville Grocery carries it. Cost Plus World Market used to, and may still.

                    1. re: Cpt Wafer

                      Amen, Meaux Pommery Moutard is my absolute favourite.

                      1. I'm partial to a horseradish-infused mustard called River Rat "Hot as Hell" Mustard from Gold Cup Farms in Clayton, New York. I eat it with hot dogs, of course, or with Croghan Bologna.