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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.
                paulj

                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:

                  http://www.thefrenchybee.com/pommery-...

                  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.

                        1. there's a small family farm in saugerties ny called grey mouse that makes its own horseradish mustard. it is superb.

                          1 Reply
                          1. re: ericalloyd

                            Thank you SO much for this lead - Saugerties was once a special place for us, so I went to check out Grey Mouse and ended up ordering a bunch of mustards and sauces and preseres, and I am prepared to be thrilled with them, so thanks very, very much! The place looks just wonderful!!

                          2. My home mixed mustard made with mustard flour, vinegar, and horseradish.

                            1. Blanche de Chambly mustard (made with Blanche de Chambly beer). Product of Quebec.

                              1. I like Vermont Volcano mustard. It has horseradish and maple syrup in it.

                                2 Replies
                                1. re: Gin and It

                                  That sounds tremendous.. where can I find it?

                                  1. re: yankeefan

                                    Singleton's store in Proctorsville VT if you're up for a road trip. Or order it online:
                                    http://www.cavendishfruitcake.com/mus...

                                2. My favorite is A.Bauers prepared mustard, it's a NY deli style product. Handmade in small batches in Ridgewood, I don't know how available it is outside NYC. Really sharp and a little runny, it's the only one I use right now. Label says since 1888, so I guess they know what they're doing!

                                  4 Replies
                                  1. re: coll

                                    I just realized they have a website, and you can order online.
                                    http://www.abauersmustard.com/

                                    1. re: coll

                                      Do you buy it in NYC or in Ridgewood? If NYC, where is it sold?

                                      1. re: Neuromancer

                                        I know it's available in small jars at delis in Queens, I can ask my friend where he saw it. The link above allows you to mail order too, and has an email and phone # so they can probably tell you more. I get it from a restaurant wholesaler, by the gallon, but not everyone carries it.

                                        1. re: coll

                                          Guess I'll update, I recently tried Boars Head mustard (with horseradish and white wine, not sure if there are other kinds) and fell in love with it. They were giving out free jars when you bought a lb of certain cold cuts. Well it's $2.99 for one of those tiny jars, but I talked to the deli manager and she sold me a gallon she had in the back for $10. I still like Bauers but this is so much richer in taste.

                                  2. Inglehoffer's hot & sweet goes great with cold cuts, chicken sausages, cold sliced turkey.

                                    1 Reply
                                    1. re: Striver

                                      I grew up eating Inglehoffer & Beaverton Hot Dijon Wine Mustard cold cuts and sausages of all sorts. The sharp bite of the wine and the heat of the mustard are a good contrast to the smoky flavor of those meats.

                                      Bertmans(Cleveland) stadium mustard is a natural for grilled hot dogs/brat's in the summer.

                                    2. I am a fan of Boetje's (pronounced boat-chee's) mustard. If you like stone ground, grainy, brown mustard, this is just about perfect. I have used it botha as a condiment and as an ingredient, always with excellent results.

                                      For more information on all things mustard, check this out:
                                      http://www.mustardweb.com/

                                      1. The walnut mustard that Zingermans sells. It is fantastic on a ham sandwich.

                                        1. I LOVE the Trader Joe's "Hot & Sweet" mustard.

                                          1 Reply
                                          1. re: valerie

                                            this is definitely the best sweet type mustard I've tried.

                                          2. The best, at least in my experience, was Pommery, a grainy mustard from Dijon, France. I used to use in on virtually everything, but unfortunately, I have not seen it on sale anywhere for quite a few years. Does anyone know where to buy Pommery?

                                            2 Replies
                                            1. re: Ted in Central NJ

                                              In my area, (SF Bay area) Oakville Grocery carries it. Cost Plus World Market used to, don't know if they still do. Since it's apparently still being made, I'm sure you can find it online if you canT find it in a store.

                                              What about that humongous international food market in NJ that Jim Leff raves about?

                                              1. I absolutely love mustard. I usually go with a French, German or Polish brand. Most of the imported mustards from France are quite expensive but worth every mouthful. I mostly use either Grey Poupon or Kosciusko, a hearty deli-style mustard ideal for pastrami on rye and other such classics. It's also a wonderful addition to any recipe, from baked ham to beans and potato salad.

                                                2 Replies
                                                1. re: CuzinVinny

                                                  FYI: Grey Poupon is made in New York by Kraft.

                                                  1. re: xanadude

                                                    cuzinvinny didn't say grey poupon is french. he just said he uses it and the kosciusko brand the most. he said french mustards are expensive but worth it. it is a little confusing, as he starts out saying he usually goes with a french, german, or polish brand. i think kosciusko is also domestic.

                                                    maybe this is why cuzinvinny never passed the bar! ;-D

                                                    favorite interrogation regarding food: http://malaysia.answers.yahoo.com/que...

                                                    one of my favorite movies -- even though i'm no longer a "yout".....
                                                    http://www.youtube.com/watch?v=J1V-4b...
                                                    http://www.youtube.com/watch?v=FIfMPe...

                                                2. I also like Moutarde de Meaux, Japanese Karashi mustard and the chinese mustard you get next to the chili sauce at dim sum places. I much prefer a good dijon to ketchup in any situation.

                                                  1. Another mustard I like a lot - especially on turkey, roast beef, and blander, sweeter pork coldcuts - is Silver Spring Chipotle Mustard. It's got a smoky spiciness and a strong mustard flavor that complements the meats very nicely.

                                                    1. A Bauers
                                                      Mallie Dijon with horseradish
                                                      Mallie Dijon

                                                      1. Ingelhoffer's Creamy Dill and Laurent du Clos Tarragon mustards, as well as Laurent du Clos' walnut...all are sensational in vinaigrettes...and in sauces.

                                                        1. A Polish mustard who's name translates to "Mother In-Law". Bright yellow, vinegary, and studded with minced fresh red chile. A broiled, garlicky debreceni in a bakery-fresh roll, slathered with "Mother In-Law", and topped with sauerkraut. Hmmm...gotta go...

                                                          1. Zatarain's Creole Mustard. It's creamy, tart and spicy.

                                                            1 Reply
                                                            1. re: bogie

                                                              Yes, indeed. I put some in my egg salad just this AM.

                                                            2. I'm still looking or awaiting return of my favorite mustard which has been MIA for years. A semi-coarse grain with a picture of a monk or friar on the glass jar. Ring any bells? Seen it around?

                                                              4 Replies
                                                              1. re: Sarah

                                                                Sarah, I believe the brand you are refering to is "Old Monk" -
                                                                a fantastic course grain variety, with white wine, if I recall -
                                                                Indeed, I too have once loved & lost - In Pittsburgh PA, the local
                                                                Giant Eagle supermarket used to carry it - Mmmmmmm -
                                                                Too oftem, I find something special & once I do, POOF!, it disappears -

                                                                Inglehoffer Stone Ground is not too dissimilar.
                                                                Must search web for Old Monk! NOW!

                                                                1. re: catfood48

                                                                  OMG - finally, someone even heard of it and loved it too. Thank you for validating my memory! Have searched through the Mustard Museum's offerings, without success. But I will try Inglehoffer, which I've seen around here somewhere... Thanks again!

                                                                  1. re: Sarah

                                                                    Inglehoffer comes in these adorable little ball-shaped jars. It's from Beaverton Foods in Oregon, and we can get it in our local supermarket here in the Middle of Nowhere, Iowa. Good stuff.

                                                                    Another kind we get here is Woeber's, which comes in a number of different varieties. Neither of these is fancy or highbrow mustard, but good for putting on brats and other varieties of sausages that I grill and serve with onions and sauerkraut.

                                                                  2. re: catfood48

                                                                    Has anyone found Old Monk anywhere??? I need some!!

                                                                2. Colemans English - nothing beats it......but I once had a beautiful jar of coursely ground mustard I bought in The Netherlands straight from the windmill that ground the mustard - that was the best I ever had if I am honst about it. It had a real kick to it, spicy but perfectly balanced and enjoyable.

                                                                  1. The German brand "Lowensenf" is really good for bratwurst and ham sandwiches.
                                                                    The Moutarde de Meaux is awesome, I agree.

                                                                    1 Reply
                                                                    1. re: mke2lax

                                                                      Löwensenf is the best German I've tried. When I was a kid we got a Düsseldorf in pottery jars, but I haven't seen that in years, and the last I tried (Inglehoffer) was disappointing. Trader Joe's is my favorite Dijon, Gulden's for brown deli mustard. For straight hot stuff I just mix Coleman's dry with water, since vinegar or wine actually reduce the sharpness (because it has an alkaline base, pun intended). Different sandwiches, sometimes even with the same meat, seem to call for different mustards - ham cut off the bone wants Dijon or Coleman's, deli ham likes Gulden's and Löwensenf. Sometimes I get in the mood for middle-American lunch meat, Oscar Mayer salami or the like, and then for some reason I want the old French's horseradish mustard we used to have - do they still even make that?

                                                                    2. Inglehofer Sweet-Hot
                                                                      Colman's English Mustard
                                                                      Beaver Sweet-Hot
                                                                      Zatarain's Creole
                                                                      Mister Mustard Sweet-Hot

                                                                      1. I absolutely love Garlic Festivals sweet and spicy garlic mustard. The first time I purchased it I was at a craft show in Boston. Unfortunately, I didn't hold onto to the flyers telling me where I could purchase it and I had to wait an entire year to go back to the craft fair and buy more. They now have a web site.

                                                                        1. I like chinese hot mustard and Dijon.

                                                                          1. My favorite is Fallot Dijon, especially with Keller's easy recipe for roasted chicken. Not a lot of love on here for plain yellow mustard, but a local supermarket in Austin - Central Market - has a great house brand

                                                                            1 Reply
                                                                            1. re: rollledspleen

                                                                              I like plain yellow from time to time I go into simple mode.

                                                                            2. I love all sorts of mustards but the most enjoyable (not "the best", but the most enjoyable) was the Gulden's Spicy Brown on a Fenway Frank on an August afternoon at Fenway Park.

                                                                              3 Replies
                                                                              1. re: Greg B

                                                                                With the Sox leading the Pin-Stripes by how many runs and in what inning?

                                                                                Colman's English, BTW

                                                                                1. re: Greg B

                                                                                  speaking of ballpark mustard, the Indians have GREAT mustard that you can buy all over Ohio in supermarkets! I believe you can even order it over the internet. It's a creamy brown mustard. great on sandwiches, as a french fry dip, and perfect with hot dogs. Of course Browns fans might say stadium mustard is the best but I, a Yankees fan, have to vote for the Indians.
                                                                                  http://www.scoreboardgourmet.com/2007...

                                                                                2. Its this hot German mustard in the tiny beer mug, labeled Dusseldorfer.

                                                                                  1. Maille dijon with tarragon. After that, with green peppercorns.

                                                                                    1. surprisingly, my overall favorite is boars head mustard on everything from sandwiches to sauces. i don't know why but i find it really delicious. even stranger (to me) i'm not a huge fan of the french mustards.

                                                                                      1. Queen's Gate - a British mustard with a unique tang. Perfect with sausage, ham and other cold cuts. They stopped making it, or at least importing it, and I've never been able to find a source.

                                                                                        Also Chalif Strong Dijon. It was my favorite, but they now make only flavored ones.

                                                                                        1. Philippe's mustard from Philippe's, Home of the French Dipped Sandwich in LA. The horseradish strikes at the back of the nose with every bite, a lot like wasabi. Makes my eyes water.

                                                                                          If you can't make to to Phillipe's they sell it online for only $4.00! http://www.philippes.com/

                                                                                          3 Replies
                                                                                            1. re: goldenroxy

                                                                                              I also love Phillipe's mustard, although I noticed that it loses it's potency fairly quickly (like in a month) after opening. When this happens, you're left with a rather runny, unremarkable sauce, so use it fast!

                                                                                              1. re: Humbucker

                                                                                                you're right! i've noticed that too.

                                                                                          1. Adore Stonewall Kitchen's horseradish mustard. Pretty much perfect.

                                                                                            1 Reply
                                                                                            1. re: neobite

                                                                                              Oh, seconded. I head straight for their mustard sample table every time I go there.

                                                                                            2. Zattarain's Creole Mustard is THE BEST!!!!

                                                                                              1 Reply
                                                                                              1. re: katp

                                                                                                I agree. Homemade is pretty good. It has a fresher flavor that mustard from a store can't match and it is really easy (and cheap) to make.

                                                                                              2. Who makes their own mustard???! I do :-) It's incredibly easy and incredibly good. Makes great holiday gifts.

                                                                                                1 Reply
                                                                                                1. re: HaagenDazs

                                                                                                  Good idea and its extra hot Chinese mustard for the inlaws!

                                                                                                2. Maille with green peppecoebns. Impossible to find in the US

                                                                                                  1 Reply
                                                                                                  1. re: Candy

                                                                                                    Hi Candy, don't know whether it's anywhere near comparable, but I see that Amazon.com lists an (Edmond) Fallot French Dijon green peppercorn.

                                                                                                  2. My absolute fave is Pulaski, a domestically made Polish style mustard.clean and horseradishy. Kosciusko is another good choice in this vein.
                                                                                                    Dont care for dijon, or the finely ground sweet germans, but like the whole grain french mustards.
                                                                                                    Also like the creole mustard - Zatarains.

                                                                                                    Freshness makes a big difference with mustard, which is why I think Pulaski comes off better than some of the imported brands, which may have sat on the shelf for longer.

                                                                                                    1. I'm surprised more people didn't mention Fallot, it is devine! Edmond Fallot Dijon mustard from France is good enough to eat straight from the jar. They also have good tarragon mustard.

                                                                                                      1. I like the Fallot Burgundy mustard.

                                                                                                        1. I love all kinds of mustards, but mostly I buy spicy brown "deli" mustard. My favorites are Bauer's (with or without horseradish, manufactured just up the street from my childhood home in Ridgewood, Queens) and Pulaski (Polish-style from New Jersey, with a very bold horseradish flavor). You can mail-order Bauer's from Karl Ehmer. I'm not sure about a mail-order source for Pulaski because I can find it in my local supermarket.

                                                                                                          Nathan's Famous (made by Gold's on Long Island) is also a very respectable deli mustard, and found in many supermarkets.

                                                                                                          I used to love this super-coarse (as in, the mustard seeds were nearly whole) brown mustard made by Plochman's, but I haven't seen it around in many years. It's not shown on their website so it may be discontinued.

                                                                                                          Kosciusko (which is now also made by Plochman's) is another old favorite of mine. I liked it best back when it came in the cool glass mug :)

                                                                                                          1. Zatarain's Creole Mustard is great. It is a whole grain mustard with a nice bite but not too overpowering. I am not sure how Creole mustard differes from whole grain Dijon but Zatarain's is widely available in Louisiana and online and you can get it in pretty big jars which is nice for those of use that use a lot of mustard.

                                                                                                            1. I haven't seen this in the posts yet, but check out the Mt. Horeb Mustard Museum in Wisconsin. They have a great catalog and can probably find just about any mustard you're looking for.
                                                                                                              http://www.mustardmuseum.com/

                                                                                                              1. curry mustard. not the best, but the most addictive

                                                                                                                1. I'm liking the $1-ish hot German mustard from Vons, I don't recall the brand. (Moreso than the Maille French.) Lots of horseradish.

                                                                                                                  1. moutarde de meaux is THE best !

                                                                                                                    bien sur !!!!

                                                                                                                    1. oh man. the best mustards in the world are:

                                                                                                                      1) fig or pear moutarde (from zingermans)-- amazing mustard flavor combined with huge chunks of real fruit. ethereal with a good sharp cheddar, a nice hard nutty piave, or slathered over camembert, eaten with a handful of almonds or cashews.

                                                                                                                      2) inglehoffer's sweet hot (good with meats) or lemon tarragon --> this one i havent seen sold in a supermarket, i always check every new supermarket i go. it was so light and tangy, fresh tasting. if you see it, buy it. very excellent on grilled chicken. or anything.

                                                                                                                      1. I like different ones for different applications...

                                                                                                                        Schaller & Weber mustards are fabulous- Bavarian sweet is great on hard/dry salami. Dusseldorf Horseradish is the bomb on Roast Beef.

                                                                                                                        A great general-purpose mustard is Miss Amy's Blue Point, made on Long Island with Blue Point Ale, powdered, and whole-grain mustard. www.missamy.com Great texture and bite.

                                                                                                                        1. We recently got tubes of Reine-Dijon mustard with vinegar while we were visiting Versailles. It is excellent! It has a sharpness to it that I like.

                                                                                                                          1 Reply
                                                                                                                          1. re: Neuromancer

                                                                                                                            My sister and I had Reine-Dijon in France also and now are unable to unearth a sourcefor it here in the U.S. Did you ever find it outside of France?

                                                                                                                          2. Boetje's dutch stone ground mustard Ate with grilled salmon - Also with smoked turkey sandwich

                                                                                                                            1. Cranberry or wasabi mustard. I dip pretzel sticks in the stuff. A bag disappears really fast.

                                                                                                                              1. Will ditto the Colemans. It's what makes the "white plate" at McSorley's the ridiculous oddity of goodness it is (well, that and about six darks...)

                                                                                                                                At home will mix some Coleman's into a squeeze bottle of French's or Guldens - guests usually enjoy the kick and ask if it's a new flavor.

                                                                                                                                Also keep some stone ground and Dijon around for cooking and for carved ham or kielbasa.

                                                                                                                                1 Reply
                                                                                                                                1. re: Panini Guy

                                                                                                                                  McSorleys mixes the powdered Colemans with beer.

                                                                                                                                2. Found a jar of "Anna Mae's Smoky Mustard" by Robert Rothschild Farm at the in laws, and got to take it home, it's really smoky and garlicky...yum! According to the label it's avail at the RobertRothschild.com site.
                                                                                                                                  Can't wait to make deviled eggs with this!

                                                                                                                                  1. I love mustard and I've tried many but my all time favorite is Reine Dijon. I first tried it in France and they even sell it in a three flavor gift pack at Charles de Gaulle airport. Far and away my favorite is the Moutarde aux Herbes de Provence. It has that wonderful French dijon taste with the great addition of herbes de provence. You can purchase this mustard online at:

                                                                                                                                    http://www.priceminister.com/offer/bu...

                                                                                                                                     
                                                                                                                                    1. Plain old yellow mustard

                                                                                                                                      1. Nance's Sharp and Creamy, found mostly in Western New York (Buffalo, Rochester, etc.)

                                                                                                                                        1 Reply
                                                                                                                                        1. re: newhound

                                                                                                                                          Nance's Sharp and Creamy, can be found in PA too. LOve it on sandwiches and as a dip for pretzels.

                                                                                                                                          Tim

                                                                                                                                        2. Two French ones usually eaten with cheese.
                                                                                                                                          Hegian Moutarde piment d'espelette
                                                                                                                                          Savora

                                                                                                                                          1. Whatever mustard you're using, make sure to check the expiration date. Huge difference between the fresh stuff and anything else.

                                                                                                                                            1. Honeycup Uniquely Sharp. It's a good match for ham.

                                                                                                                                              1. I've got to say that while it's probably got a much narrower range of applications than most mustards, I'm really partial to the Japanese type of mustard, karashi:

                                                                                                                                                http://en.wikipedia.org/wiki/Karashi

                                                                                                                                                When I go to a restaurant that serves it with tonkatsu, even though it's probably uncouth, I ask for extra and smear it on heavily. Delicious!

                                                                                                                                                1. Zaanse Mosterd, from Holland, is very good! unfortunately only available in Holland...
                                                                                                                                                  I also like the Jack Daniels Spicy Mustard. oh and Amore & Maille of course, haha

                                                                                                                                                  1. My goodness, over a hundred responses and no one has mentioned Moutarde du Violet, my absolute favorite...

                                                                                                                                                    Made with grape must, it is purple in color and the most amazing flavor on grilled sausages or duck confit sandwiches with grilled onions... Zingerman's sells a version that has seeds and there are smooth versions as well.

                                                                                                                                                    Highly recommended! Rarely seen in stores - I found it once at a Dean & Deluce (but not a second time) and since then, I have had to mail order it.

                                                                                                                                                    1. Best ever was Dragon's Breath from The Two Virgins in Berkeley, which I bought from a kiosk/cart in San Francisco some time in the mid-80's. After sampling it on a cracker, I bought 6 jars to take back to South Texas, intending to give some as gifts. Instead, we ended up eating it mostly straight from the jar, with a spoon if we were civilized enough to keep our fingers out of it. It was also good with homemade pate, ham and grilled cheese sandwiches.

                                                                                                                                                      It was a whole seed-in-brine concoction with at least three colors of mustard seed. The brine was like really good, sharp cornichon juice but there was a tiny touch of sweetness to it. The seeds were firm but tender, like caviar. I've never had anything like it! On my next trip to SFO about 8 months later the kiosk was no where to be found and I never found for The Two Virgins in Berkeley ;-)

                                                                                                                                                      Thanks for the memory! In my fridge, there are 8 different types of mustard, none of which will satisfy this craving.

                                                                                                                                                      1. I really liked a spicy deli-style mustard called Batampte, but I haven't seen it for sale in Florida supermarkets (Publix or Albertson's) in a few years. I usually just get Gulden's Spicy Brown nowadays. The Grey Poupon-style dijon mustards never did much for me, but I like the spicier ones.

                                                                                                                                                        1. French's yellow for hot dogs and hamburgers and Zatarain's creole for roast beef or turkey

                                                                                                                                                          1. Phillippe's in Los Angeles, on one of their French dip sandwiches. Sinus burning stuff. So good on beef.

                                                                                                                                                            1. Dijon - Salad dressings
                                                                                                                                                              Weber's Yellow for Hot dogs/Brats, Potato, Egg Salads
                                                                                                                                                              Hot Mister Mustard for Sandwiches

                                                                                                                                                              1. A little hot mustard in wonton soup.

                                                                                                                                                                Its just colemans powdered mixed with cold water, not the junk in the plastic envelopes.

                                                                                                                                                                1. In the 1980s while visiting the Ghirardelli area I had some honey mustard... Seven Sisters, Three Sisters - some name like that. It was fabulous on crackers, I was just thinking today.

                                                                                                                                                                  Otherwise I'd lean toward something more horseradish. But French's yellow remains my standard for anything soft pretzel related.

                                                                                                                                                                    1. Thomy Scharfer Senf in a metal tube. Had it in Germany, brought tubes home. As far as I know, it's only available by mail order, but it's spicy, flavorful, and smooth.

                                                                                                                                                                      A local family makes really beautiful grainy herb mustards that make the most incredible marinades and rubs for grilled meat.

                                                                                                                                                                      1. Cherchies Champagne mustard. Use it on sandwiches and really jazzes up potato salad and egg salad

                                                                                                                                                                        1. I love green peppercorn mustard. I bought Maille, mentioned in this thread, in the 90s but cannot find it anywhere anymore. At my local dean & deluca, bought a green peppercorn mustard made by Pommery in an earthenware jar a couple of years ago, but they don't carry it anymore. It was shockingly expensive anyway. Like $20 per jar, good lord.

                                                                                                                                                                          I have a vitamix, thinking about making my own. With a dijon, which is what these seem to be, and green peppercorns.