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Jun 15, 2009 06:24 AM

Will My Weapons-grade Mustard Mellow?

Dijon mustard is a staple in this house. Having had some good experience with Trader Joe's condiments, I tried a jar of the TJs Dijon to save a few cents. Holy Cow! I am a fan of the Vaporously Pungent Food Group and happily load on the horseradish and strong mustards, but THIS stuff is beyond strong - nearly inedibly so.

So: will mustard diminish in strength over time the way horseradish does? If I keep this jar around, am I going to find a more palatable condiment developing over time? IsTJs Dijon always like a trench warfare weapon, or did I just have the bad luck of an extra-noxious batch?


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  1. i haven't tried the trader joe's dijon yet, but have it in my pantry. i'll give it a try (although i have about 6 other mustards already open).
    i have not found mustard to mellow with age.

    1. I don' think mustard's mellow with age. I would use it by cutting it with a bit of mayo or sour cream...

      1 Reply
      1. re: KiltedCook

        Doh! Cutting it! Why didn't that even occur to me?! I am going to wait this puppy out and see what happens. Wouldn't be the first time something languished in the fridge for an extended time. Or maybe I'll see if I can develop a cast iron gut like Ed, below!

        I has been fine in vinaigrettes, just used more judiciously.


      2. Contrary to the above posters, I find that older mustard is much less pungent than fresh. I noticed this when I kept putting gobs of the stuff on a hot dog, and not feeling the heat. The next day, I bought a new jar, and thinking it would be mild, did the same thing. Nasty surprise! Now, I gauge how much to put on my sandwich based on how much is left in the jar.

        1 Reply
        1. re: phofiend

          In the last couple of years, I read something (in CI perhaps?) that even never-opened mustards will start to lose their heat over time.

        2. I've been chuckling over your post for the last couple of days. I love TJ's Dijon and think it is about the most mustardy tasting mustard out there.

          But recently, I've wondered if they had toned it down abit. From your post, I guess not - it's just that I am used to it.

          Don't give up on it. I love it on sandwiches and think it pairs well with dill pickles, liverwurst , etc.

          1. Interesting - I just heard an ad for TJ's own dijon mustard on the radio today and had thought to try it once I get through the humongo jar of Maille I have in my fridge from Williams-Sonoma (probably the only bargain item they sell! LOL). But I've never known Dijon to be super strong in mustard flavor - but I see from Ed's post that it is a mustardy-mustard. Hmmmmm....