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World's Best Mustard? Please stake your claim.

I am officially addicted, ADDICTED to mustard of all types. It changes with time in which I am enthralled with, but lately I have been putting Grey Poupon and Tabasco-infused mustard on literally everything I eat.

I also know there is always a time and place for horseradish mustard, honey mustard, grainy mustard, and the other great options. The best thing is really how good mustard is for you- Ive even tried making my own from scratch.

So lets hear it- what is your favorite mustard in all the land?

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  1. Too many to mention - I usually have anywhere from 10-20 mustards in my fridge/pantry. I know there have been several threads on CH which I can't find right now, but you might want to check out this link.


    4 Replies
    1. re: LindaWhit

      Wow, and I thought I was bad. :)

      Since I like it and it's so cheap, I frequently pick up something different just for the hell of it (eat some then toss the rest 2 years later!), but in terms of basics, I like smooth Dijon type for general purpose use - eating and cooking, coarse grain for some cooking uses, not so much for eating, American brown/gold for stuff like hotdogs and sausage, and "Chinese" hot mustard for serious kick when warranted. When available I generally for "extra hot" even among the European-type mustards..

      I don't much like "mustard plus" except for special purposes. It'd take me a years to finish jars of honey mustard or Bavarian sweet mustard for example because I use them for very specific purposes and I neither make a lot of ham sandwiches at home nor go through tons of those little German veal breakfast sausages..

      Flavored mustards are OK, but I never seem to finish them fast enough to bother buying them to eat at home so if I need something like that, I make up what I need myself or do without...

      1. re: MikeG

        LOL Yeah, it's an addiction. :-) My "standards" are usually Maille dijon; Gulden's brown, Inglehoffer's whole grain, and usually at least one flavored that are in my fridge in use at any one time (however, currently there's a grape must mustard, roasted garlic mustard, and one other I can't recall).

        However, the pantry is another thing. I've got pineapple mustard, I've got mango mustard, I've got several different maple mustards, I've got some from Stonewall Kitchen (love those little sampler jars!). I was just up in Quechee, VT last Friday, and picked up three more mustards - Spicy Hot and Sweet Hot mustards from Northeast Kingdom Mustards (http://northeastkingdommustard.com/ ) and Balsamic Vinegar and Fresh Garlic Mustard from Fox Hollow Mustard (http://www.sugarbushfarm.com/Products... ). Didn't need 'em. But figured I'd use them soon enough :-) and I expect to tonight.

        And I use the flavored mustards as part of a marinade for chicken/beef/pork. I plan to use the maple mustards for some pork chops tonight.

        1. re: LindaWhit

          Gulden's has always been one of my favorites. Love it on bratwurst and also salami sandwiches.

        2. re: MikeG

          Laurent du Clos Mustard - "made the old-fashioned way"

      2. I'm a fan of Maille brand Dijon mustard

        2 Replies
        1. re: ChefBoyAreMe

          Me too, but surprisingly it did not do well in a recent taste taste (think it was Cook's Illustrated, but could be wrong).

          Mustardfreaks, of which I am an avowed one, should not miss Philippe's The Original in Los Angeles. Supposedly the originator of the French Dip sandwich,
          their mustard is a wicked hot brew, with a flavor similar to Colmans. I always buy at least a couple of jars to take home.

          And any mustard at Trader Joe's is worth a try.

          1. re: GroovinGourmet

            I love Maille brand Dijon mustard. The Dijon with white wine at Trader Joe's (13 oz. glass jar) is quite similar -- and even better!

        2. Favorite? Colmans Mustard

          In a tin - just add water.

          6 Replies
          1. re: Gussie Finknottle

            I second Colmans.

            Hellmans used to make a mustard mayo mix in England. Then they discontinued it, good for some sandwiches.

            1. re: smartie

              Hellmans still has Dijonnaise. Is that the one you mean? saw it at Publix The other day

              1. re: mariekeac

                ooh that's exciting, it was discontinued in England, presumably it didnt take off. thank you

              2. re: smartie

                Old old post, I know, but Maille makes a Dijonnaise, too -- a little richer than Hellmann's, but about three times the price... so Hellmann's it is for me. ;)

              3. re: Gussie Finknottle

                i like to keep a tin of dry mustard to mix up with water for chinese food. but i was given a premixed bottle of colemans and it was great on corned beef with good heat that did not disapear after opening. that bottle was from england but i just saw it at supermarket.

              4. I'm with LindaWhit -- too monay to mention. The two already cited -- Colmans dry and Maille are both favorites. So, too, is the Pommery in the classic crock, and Plochman's from Chicago.

                1 Reply
                1. re: zin1953

                  I second Plochman's. Also, Mucky Duck from Michigan is a great honey mustard.

                2. El Paso Chile Company - Sweet texas fire Jalapeno Honey Mustard!

                  1 Reply
                  1. re: The frug

                    That sounds really good. I've never seen it in a store, though.

                  2. Boar's Head delicatessen mustard. So spicy and good!

                    1 Reply
                    1. re: AmyH

                      Agreed--that's one of my favorites too!

                    2. Singing Pig Garlic White Wine mustard. Ordered, of course, from my number one food museum in the LAND: The Mustard Museum of Mt. Horeb, Wisconsin, metioned above by LindaWhit. If you love mustard, you must go. I've been, oh, six times.

                      1. Once again I will share my source with a YankeeFan, just kidding buddy. Here is the best site for some of the nicest mustards and hot sauces, relishes I have ever found. If you like extremely hot, " Scotch Bonnet Stew" is for you, mind you that they are not for the weak at heart. Very reasonable prices from a locally homemade brand. Most jars are $5 and a few $10, the more expensive ones you won't use that often, trust me !!!
                        The company is out of Worcester, MA, there are all of the products listed on the homepage from this product.

                        The homepage is


                        Here is the XX Mustard Paster XX Yank !!!!

                        If you purchase please use me as a reference with my email

                        I think we both get a discount that way. Check out his
                        2-Step Program for that info also.

                        2 Replies
                        1. re: Jimbosox04

                          Ive actually thought about joining one of those mustard of the month clubs where you get 4 different ones each month. bit pricey but it should take some of my indecisiveness out of choosing my newest trials.

                          I am eager to try that scotch bonnet one you mentioned. I always end up making my own hot mustard by adding all kinds of hot sauces and creating bizarre concoctions.

                          I will reference you, the other site I have been looking at is www.mustardmuseum.com

                          go yanks.

                          1. re: Jimbosox04

                            All of those Doctor Gonzo products are amazing! We're in the store all the time (thankfully it's only ten minutes away!). The owner is a friendly fellow who loves to talk and give out samples. I can't recommend this enough.

                          2. Lowensenf--German brand that is a bit hot and not at all sweet.

                            2 Replies
                            1. re: coney with everything

                              Löwensenf is one of my three favorites, and I think the best German one I've tried. If you have Trader Joe's in your area their own brand of Dijon beats GP and the rest for both price and flavor, since they stock and sell it within two weeks of its manufacture. And of course good old Colman's, made JUST with water (and maybe a pinch of salt), for that sinus-clearing jolt a good ham sandwich requires. Mrs. O likes the coarse-grained Pommery, for which her dad used to be the West Coast importer, but it's never done much for me. Nor do I like the sweet ones.

                              1. re: Will Owen

                                Lowensenf is my favorite German mustard. Philippe's (although as noted elsewhere seems more horseradish than true mustard) is my go to for scrambled eggs. Coleman's, of course, but I was crushed when they changed the top from the pry-off to the plastic. There's a place on Ventura Blvd. in Woodland Hills, CA called Le Bon Bread that has the most amazing Dijon; you can buy it by the pint or quart. IMO much better than Grey Poupon or Maille.

                            2. Woebers Whole Grain Dijon

                              1. Admiration Deli Mustard for beef hot dogs. Sabrett's is also good as is Stadium mustard from Cleveland. For pork and beef dogs I like a quality yellow mustard. Raye's is my favorite.

                                3 Replies
                                1. re: hotdoglover

                                  I like Bertmans (stadium mustard), but I also like Inglehoffer hot German mustard. Maille is very good.

                                  I discovered ground brown and yellow mustard powder very cheap at a Greek market, and I am wondering if anyone has ever tried to make mustard? I'm considering of making a Dijon-style product.

                                  1. re: Kelli2006

                                    Bertman's makes Ball Park Mustard, which is the original mustard served at the Indians stadium and it is still being served there. It is a local, family owned business in Cleveland. Stadium Mustard, is owned by Davis Food Company, and is *not* available at the Indians games. Perhaps you can clear up which one it is you are referring to as one you like.

                                  2. re: hotdoglover

                                    I do I really do love my wiener......with mustard. brown, plain or the fabulous honey mustard. sounds good even though i just chowed down 3 -3 muskateers. WHERE IS MY FREEKIN' BURGER!!!

                                  3. Cherchie's champagne mustard has a nice, mildly sweet/hot kick to it. Great on a turkey and havarti sandwich.

                                    1. My favorite is a French brand of Dijon mustard with green peppercorns. Last fall when I was in London I meant to stock up with atleast 6 jars and all I could get was 3 ;-( . I'm going to have to figure out my own recipe for it. London is not going to be in the picture until the dollar and pound have more parity.

                                      1 Reply
                                      1. re: Candy

                                        I can get Edmund Fallot, I have it in the shop. The best dijon with green pepper corns was from Fortnum & Mason. Maybe when we go back in the spring I can stock up on F&M.

                                      2. Incredible Edibles sweet hot mustard....1/2 cup vinegar, 1/2 cup brown sugar, 1/2 cup dry mustard, 1/2 cup sour cream, 1 egg, whisk together and cook over medium heat, whisking until thick.....mmmmmmm....so simple, but try it....delish (my word before you know who before oprah made her famous....)

                                        1. Maille all the way.

                                          The Mustard Museum also sells Poupon U wear.
                                          I also love Laurent Du Clos Roquefort.

                                          2 Replies
                                          1. re: louweezy

                                            Maille has stores is Paris and Dijon with mustards and vinegars. I think they had 3 mustards on tap 2 years ago at the Dijon store. The mustard seed that Maille uses is grown in Canada. I've switched to Edmond Fallot from Beaune, France which I like a little bit better.

                                            1. re: louweezy

                                              I always wear my Poupon U shirt when I need to cheer myself up! I like Boetjes.

                                            2. Gotta love the mustard addiction! So many of the aforementioned are delicious, but I'd like to throw Turun Sinappi mustard from Finland into the ring. Definitely in my top five, possibly my favorites, depending on what day you ask. I haven't found them in my area of the US, but they can be ordered on line at

                                              (Site in in Finnish, but with an English option.)

                                              1. I was raised on mustard, not mayo or (shudder) miracle whip.
                                                Dijon style - Grey Poupon, Maille
                                                American brown style - Guldens, Morehouse, Plochmans*
                                                Chinese style - Philippe's http://www.philippes.com/giftshop/
                                                * Extremely hard to find in California
                                                Mustards I Just don't get - sweet (mainly European), added flavors (except horseradish), French's

                                                1. Kozlik’s Canadian Mustard

                                                  and Pommery Mustard from Meaux

                                                  though, there's a time and place for French's too

                                                  4 Replies
                                                  1. re: orangewasabi

                                                    I've been trying to get some of this in the USA with no luck. Tried to contact them directly and they just won't answer me. Oh well.

                                                    1. re: artlee

                                                      Kozlik's is seriously good. Make the trip to Canada or make friends with a Canadian and have them send you some.


                                                    2. re: orangewasabi

                                                      Couple of years later, but I agree- Kolzik's is wonderful! I have to say, I have a jar of Pommery mustard with cognac, and I'm not terribly fond of the flavor.

                                                      1. re: orangewasabi

                                                        I am in Southern California and just purchased some Kozliks Canadian Mustard, Triple Crunch. It is really REALLY good, unlike any other mustard. The seeds are very crunchy and pop with flavor!

                                                        To artiee who posted here back in 2007 and is trying to find this mustard in the States, it is now easily available on Amazon...in 12 different Kozliks varieties:


                                                      2. Violet mustards from France with grape must in them, and the roquefort-sorrel mustard from Fauchon. I also love the Inglehoffer's (sp?) mustards with the whole mustard seeds, but the jars are just too tiny for the price. Thank you.

                                                        1. i have tried dozens and have only found one that i hated don't remember the brand but it was a whole grain one with full unground seeds (and lots of them ) in it. the seeds got stuck in a tooth and well...... you know the rest

                                                          1. Zatarain's Creole Mustard - it's a little different style than you might be used to, but I love it on sandwiches, or on pork or chicken.
                                                            In some circumstances I like Kosciusko Beer Mustard - it sounds kind of gimmicky, but it's actually really good. I use this more like an american-style mustard, on burgers and brats and stuff, also sometimes for cooking.
                                                            And Gery Poupon may be overhyped but it's a good dijon.

                                                            2 Replies
                                                            1. re: icejew

                                                              Do you really notice much of a difference between Zatarain's and French wholegrain mustards? I bought some once for a recipe, but after I tasted it, I didn't bother again - though maybe if they shold bigger bottles around here they might be a viable alternative. But those little ones are gone in a flash!

                                                              1. re: MikeG

                                                                Zatarain's has a hard-to-identify extra taste that I haven't gotten from any other mustard - I don't know really how to describe it because I can't isolate the ingredient, sort of a "deep kick" if that makes any sense.

                                                            2. One I haven't seen mentioned in this thread is Batampe deli mustard. It is wonderful. I grew up with Gulden's and always have Gulden's in my fridge for sandwiches and hot dogs, but that's only because Batampe is hard to find around here. It's thicker than Gulden's and much spicier, perhaps due to horseradish? The seeds are also coarser. It comes in a big jar, about the size of a peanut butter jar, and I have usually seen it for sale near supermarket delis (on the rare occasions I see it at all) rather than in the mustard aisle.

                                                              Call me a heathen, but I also love Ken's Steak House Honey Mustard Dressing. I've sampled several different storebought honey mustard salad dressings, and most of them are gross, even though I love honey mustard dressing on salads I order at restaurants. I'm convinced the same restaurants must use Ken's. It's sweeter than it is mustardy, but it's awesome on salads every now and then.

                                                              1. A friend brought me some German mustard from Europe that is absolutely a grade better than any American mustard I've ever had, and better than 99% of any French mustards, too. It's Hengstenberg Medium Hot Mustard (not really terribly hot at all), also available as a sweet mustard. It's about $5 for 250 grams and comes in a small ceramic crock. A true treat on anything you like with mustard.


                                                                1. grey mouse horseradish mustard. made on a small family farm in saugerties ny.

                                                                  1. no one has said french's yellow? on a deli turkey sammy or hot dog.........can't get any better than that!

                                                                    1 Reply
                                                                    1. re: jessi20

                                                                      Yeah it can - Gulden's brown & spicy. :-)

                                                                    2. as with many replies, it completely depends on the use. many of my favorites have been mentioned, but for me there is one glaring omission thusfar. my all-time favorite mustard to put on a GOOD corned beef sandwich (e.g. Katz's corned beef in NYC) is hebrew national deli mustard. sometimes it's also nice to blend it with a LITTLE honey.

                                                                      1. Pommery for whole grain.

                                                                        Sinus-clearing French Grey Poupon (not the wimpy stuff made in the US, which tastes like it's half ballpark mustard) for straight-up Dijon, though I'm almost as happy with Maille. We used to be able to get Edmond Fallot's Dijon mustards and they were the best and least expensive of all.

                                                                        A friend once brought back a small jar of Dijon mustard mixed with black olive paste that was incredibly good. Don't recall the brand but haven't run across anything similar since and adding olive paste to Grey Poupon or Maille isn't the same.

                                                                        1. Went to the Maille store in Paris and could've bought the entire stock of flavored mustards and vinegars... regret that I didn't. One of my faves there is the moutarde noixette -- or (wal-)nut mustard, if you will. The latter expression apparently has a second meaning in English that I wasn't aware of. Anywho. It is absolutely wonderful in a vinaigrette with walnut oil and sherry vinegar. Too bad they don't deliver outside of France.

                                                                          1. Pommery is divine.

                                                                            I also love Ingelhoffer honey mustard - delicious with a bag of pretzel rods.

                                                                            1. That's MISTER MUSTARD to you Buddy! Mr. Mustard Original Hot Brown Mustard. Not sure where it's made but can only seem to find it locally here in Chicago at some stores and even then not regularly. In fact not too many of my family have even heard of it. It's a FANTASTIC mustard with just the right amount of kick to it.

                                                                              Also you gotta try my other go to is Boetje's Stoneground Dutch Style Mustard from over here in Rock Island, IL. These two brands regularly top anything else I've ever tried and I love all the mustards on the planet! In fact my friends can't understand my passion for the stuff and just why I always seem to have so many bottles of different mustard in my refrigerator.

                                                                              2 Replies
                                                                              1. re: pennadaves

                                                                                I second Mr. Mustard! Love it.
                                                                                I was raised on it and love its sinus heat. Was hard to find for a while here in Az and used to bring it home from trips to OH. Then some markets started carrying it locally a few years ago so I always have some on hand. Definitely my go to mustard.


                                                                                1. re: pennadaves

                                                                                  +2 for Mister Mustard, made in midwest, Wisconsin maybe. Not the best probably, but one of my favorites.

                                                                                2. I used to collect mustard. Cupboards used to be full of them. Then they'd pass their "use by" date and get thrown out.

                                                                                  Now I manage very happily with Colmans' English (powder and made-up), Maille Dijon and a wholegrain (currently Maille's Moutarde a 'Ancienne) - both the latter brought back form our last trip to France. Oh, and a tube of that very yellow, fairly bland one, Americans put on hot dogs and so on (coz it was specified in a recipe I did once). And a jar of what, in Britain, is always called French mustard - a dark brown one, that I've never seen in France but I believe originates in style from Bordeaux - as Mrs H prefers that with her steak.

                                                                                  1. i used to like all sorts, then oneday something stopped me in my tracks. one is made with weissbier/wheat beer, and the other rotbier/red beer. i want no others since. not sure if one can get these mustards anywhere outside of beautiful medieval Nürnberg, [luckily, only a few hours from my food hell].

                                                                                    1. Anybody else like Beaver brand mustards? I only seem to be able to find them on the west coast. The Sweet-Hot is very tasty.

                                                                                      1 Reply
                                                                                      1. re: aynrandgirl

                                                                                        The sweet hot is great. The Coney Island gets eaten here very fast. I also like the safeway brand of southwestern mustard- it has a specific name I can't quite recall but it is very impressive relative to a many $12+ jars

                                                                                      2. I brought a baked ham to a potluck, along with a bowl of Hickory Farms sweet hot mustard mixed with mayo, and bread to put it all on. It was a hit, and several folks wanted to know about the mustard sauce.


                                                                                        1 Reply
                                                                                        1. re: Sharuf

                                                                                          Hmm, I wonder if this mustard is like the Trader Joe's "Hot & Sweet" mustard, which I love. Recently I went into TJ's buy another jar and, lo and behold, they discontinued that mustard. I was (and still am) so upset. I will have to see if there is a HF store near me. Seems kinda silly to order mustard on-line for $4.49 (or maybe not!).

                                                                                        2. I'm a German girl at heart. A good stone ground mustard on my bratwurst please. =)

                                                                                          1. Maille Tarragon Mustard. Plochmans. Almost any Dusseldorf style German Mustard.

                                                                                            1 Reply
                                                                                              1. Savora mustard by Amora

                                                                                                11 spices, not too hot, but much more flavorfull than basic yellow mustard!

                                                                                                a must have in my pantry

                                                                                                1. Ray's of Maine, still stone ground, several types. Yum.


                                                                                                  7 Replies
                                                                                                    1. re: DishDelish

                                                                                                      Ray's is the ONLY stone ground mustard in the US of A. Family owned and located in Eastport, Maine; the home of The Boarded Storefront Festival. It is so different from other mustards and sooo good. I have no connection, but love it. See it on Facebook for testemonials.

                                                                                                    2. re: Passadumkeg

                                                                                                      Right now, I'm enjoying their Brown Ginger mustard on a grilled chicken with havarti and green apple panino ...I mixed the mustard with a bit of honey too. Seriously good stuff.

                                                                                                      1. re: Passadumkeg

                                                                                                        My parents just brought me back the Raye's Hot and Spicy from their trip to Stockhom (Maine, not Sweden). It's not as spicy as I'd like, but what I like isn't what the average spice fan wants, but I think it's the absolute perfect burger/dog mustard.

                                                                                                        1. re: invinotheresverde

                                                                                                          Great! There are many different types of Rayes. Look at the Maine towns on my avatar.

                                                                                                          1. re: Passadumkeg

                                                                                                            I love the town names in Maine! My great aunt lives in New Sweden. Nothing is better than "Township" suchandsuch, though. :)

                                                                                                            1. re: invinotheresverde

                                                                                                              Our "camp" is in Unincorporated Township 9.
                                                                                                              We get a lot of mustard at Reny's and Marden's.

                                                                                                      2. Here are the 2009 World-Wide Mustard Competition Winners of the Napa Valley Mustard Festival. My hometown of Wisconsin was Grand champion with the Silver Spring Deli Style Mustard! =)


                                                                                                        4 Replies
                                                                                                          1. re: Passadumkeg

                                                                                                            I love to support the good ol US of A! My hubby's Mom is from Maine, I will have to ask her if she knows about this brand. =)

                                                                                                          2. re: DishDelish

                                                                                                            The link is now showing the 2010 award winners. The gold winner in the exotic category is Dulcet's Moroccan mustard. This is insanely delicious stuff!!

                                                                                                            1. re: Indy 67

                                                                                                              mmm, mustard. My insane craving this time around as I'm pregnant. Now I want some!

                                                                                                          3. Sierra Nevada mustard. As good as the beer.

                                                                                                            1. no doubt - Dr. Gonzo's Moose river Adirondack Black Fly Mustard - like Grey Poupon, but with more heat at the back end, See www.drgonzos.com or for some fun viral vidoes: http://www.youtube.com/user/DrGonzosC...

                                                                                                              1. I love Kozlik's, both their sweet & smoky and hot horseradish. The horseradish one is so hot, it can double as tear gas.

                                                                                                                  1. I'm partial to Sierra Nevada Breweries PALE ALE, HONEY & SPICE Mustard.
                                                                                                                    No corn syrup or filler ingredients, nice bite, has Tumeric in it.
                                                                                                                    I buy it from the Brewery online. They have a couple of other varieties too. Good stuff.

                                                                                                                    1. I have always wondered why French's and Heinz yellow mustards are so popular. And the Dijon's, like Maille, go limp after a few weeks oxidation.
                                                                                                                      Then I discovered a bright tasting yellow mustard, "Billy Bee", now a part of McCormick's.
                                                                                                                      Really nice on dogs and ham. Good in Carolina mustard sauce.
                                                                                                                      Wish I could get Gulden's, but this will do.

                                                                                                                      1. I love Bone Suckin' mustard!! It's hard to find, though. I've only had luck finding it at Balducci's.

                                                                                                                        1. I love all manner of fancy mustards, but my absolute favorite costs $4 at my local grocery store: Honeycup's Uniquely Sharp mustard. It's quite hot, slightly sweet, much stickier than most and literally makes my mouth water:


                                                                                                                          1. Bloody Hell...I dont belive your even debating this! COLMANS Obviously!!http://colmans.co.uk/media/10978/doub...

                                                                                                                              1. Hmm...I just bought, for the first time, a jar of real Maille original dijon mustard (not the product from Canada, the one from France, which I found at Cost Plus) and I have to say, it is truly perfect. What every Dijon should be like.

                                                                                                                                1. The mustards I prefer are NOT sweet. I tend to like mustards that pack some degree of heat, but that doesn't mean that they necessarily have to have horseradish or peppers as an ingredient. I have tried many different brands over the years, but my favorites remain these.

                                                                                                                                  Mister Mustard
                                                                                                                                  French's Spicy Brown (relatively new product, IIRC)
                                                                                                                                  Maille Dijon
                                                                                                                                  and ... Gold's Mustard (perfection achieved when added to pastrami).

                                                                                                                                  1. Beaver hot mustard, Mendocino Hot and Sweet, French's (!) for certain foods, and good old Poupon Dijon. Especially the grainy one.

                                                                                                                                    1. I would easily say Reine Dijon (France) Citron Vert. I am a mustard junkaholic, and my parents went to France back in the early 2000's. Knowing I was a total MJ, they bought me an 8-pack of different flavored mustards in a cute mini-wooden crate when as a gift.

                                                                                                                                      I nearly wept over the Citron Vert bottle's passing. They also had a killer Lime and Vin Blanc mustard in the batch. I wish 1) I could taste every mustard flavor they have (parents said they had at least 20 flavors) and also 2) I wish had a local supplier of Reine Dijon Citron Vert for life. It was by far and above supreme to the hundreds I've tasted.

                                                                                                                                      I think as great as the Vert, Lime, and Vin Blancs were they are most likely the greatest mustard Company on the planet. If I ever come back into free and easy spending days, I'm ordering a damn crate of it from France direct!!!


                                                                                                                                      1. Just finished the length of the post. Only have tried 1/3 of the ones mentioned, despite hundreds of hundreds sampled already. *sniff* Wish there was a MUSTARD SPECIALTY store somewhere in central Florida. So many different ones, so many great ones.

                                                                                                                                        If any of you all have thick capital, it might be a killer investment to start a mustard / ketchup / hot sauce specialty chain and stick one or two in big cities in the closest states or provinces near where you live. If I had the money I sure would.

                                                                                                                                        I remember going to the hot sauce store in Los Angeles' Farmer's Market and the place was just booming and brimming with customers. You combine tons of mustards, ketchups, and hot sauces you'd be rocking the planet in under 10 years I'd bet. Feel free to include me in the company in some faction, LOL :-D

                                                                                                                                        1. HONEYCUP MUSTARD. fell in love with this mustard when I tried it on a grilled pretzel roll sandwich with turkey and muenster cheese. a little bit sweet with a big zing!

                                                                                                                                          1. One thing that America's Test Kitchen taught me was that dijon mustards are very time sensitive in that the fresher the more tasty. In fact they reported that after 6 weeks in the fridge most had lost a lot of their flavor. So I just buy the smallest jar I can to keep the rotation up.

                                                                                                                                            1 Reply
                                                                                                                                            1. re: bruce9432

                                                                                                                                              Been making my own for a while.
                                                                                                                                              Recipe: 1/2 cup yellow seeds
                                                                                                                                              1/2 cup black seeds.
                                                                                                                                              Mix in a t of kosher salt.
                                                                                                                                              1/2 cup white wine vinegar
                                                                                                                                              1/2 cup plain old vinegar
                                                                                                                                              I heat the vinegars until almost boiling then into seeds in a jar.
                                                                                                                                              Let stand over night till all liquid is absorbed. Into herb grinder until about half is paste and half is whole seeds.
                                                                                                                                              Add one T honey. Mix well. Into fridge for at least a month. Then is ready to use.

                                                                                                                                            2. A. Bauer's has been my favorite for a long, long time. My excellent local German Deli is kind enough to sell me a pint at a time when I ask, otherwise I'd be going through quite a few of the little retail jars.


                                                                                                                                              1. My standards are Maille Dijon and Pommery. I recently rediscovered Mister Mustard, and I have to say it rocks on a hot dog with onion.

                                                                                                                                                1. Maille dijon
                                                                                                                                                  Sierra Nevada Pale Ale Honey Spice
                                                                                                                                                  Inglehoffer Whole Grain
                                                                                                                                                  Phillipes (tastes like is has horseradish in it but it doesn't)

                                                                                                                                                  2 Replies
                                                                                                                                                  1. re: MissBubbles

                                                                                                                                                    Sierra Nevada Pale Ale Honey Spice - oooh...

                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                      It just replace Inlehoffer's Sweet Hot Mustard in my book. Love it.

                                                                                                                                                  2. Keens Hot is my favorite but I picked up a tabasco-brown mustard in New Orleans recently that I'm loving! I HATE hotdog mustard.

                                                                                                                                                    1. Gary & Kit's Coarse Dijon….Might be too mellow for many, but I finish every jar long before the others in my collection.

                                                                                                                                                      1. Moutarde de Charroux for sheer flavor, unless I prefer a heavier English mustard, say, for a beef sandwich.

                                                                                                                                                        1. There will never be the 'best' anything.
                                                                                                                                                          Lao Tzu: "Since all experience is relative value judgements become irrelevant".
                                                                                                                                                          In other words 'your opinion' is only ever that. Mustard or best model Ferrari ever made...........which everyone knows is the 1963 250 GT Lusso.

                                                                                                                                                          1. Someone gave me a bottle of mustard from US about 10 years ago. I think it was purchased from a speciality shop and is only sold in one state (sorry I can't remember where). It had a gold label. I seem to remember it was called Granny something mustard. It was delicious in sandwiches. It wasn't spicy. Does anyone have any idea what that mustard was called and where I can buy it? Thank you.

                                                                                                                                                            1. Maille provençal is my current favorite.

                                                                                                                                                              1. The Poles make the best mustard on the planet. It has the perfect balance of heat, sweet and pungent flavors. Sorry I know everyone has an opinion on this controversial subject but in this case the only correct opinion is that Polish mustard is the best.

                                                                                                                                                                I like Kamis Rosyjska in the green bottle but just walk into the Polish grocery, pick a jar at random and it's hard to go wrong.

                                                                                                                                                                1. We started buying fresh mustard at a local farmers market. Jars of whole seeds delicately marinated in vinegar. Of course I set out toale some myself as small jars are $6.00. I found this recipe and am now being told that it almost identicle to the specialty item we were buying. Check here for more info.