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Best Mustard for Cooking With

I've never liked the taste of mustard as a condiment, so I don't have any in the kitchen. But I'm sure I've eaten dishes with mustard as an ingredient and liked them. And quite a few interesting recipes call for a bit of mustard. So I need advice. When you use mustard in a recipe - not on a burger or hot dog - what style and brand do you prefer?

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  1. I use a lot of Colemanns dry mustard powder: but dijon would be traditional, and I've been buying Trader Joes lately due to the low price. Myself, I love mustard and will use any of the (strong) types I have in the fridge at the time. Not picky at all, as long as it's not yellow.

    1. It depends on the recipe. If it is a recipe with milder flavors, I would use a dijon-style french mustard. If it is a heartier recipe with strong assertive flavors, I would chose a whole-grain mustard.

      2 Replies
      1. re: NE_Elaine

        Ditto with the dijon and whole-grain. Except for hot dogs, for them it's gotta be spicy brown, won't mention the brand, though.

        I used to make a simple whole-grain mustard with apple cider concentrate (apple cider reduced to the consistency of honey,) Colman's mustard powder, whole yellow and brown seeds and kosher salt to taste. The seeds and powder can be blended in a food processor, adding the apple cider until you get the desired texture. Add some freshly grated horseradish, a few cloves of garlic or a teaspoon of allspice if you like. Let the mustard set out, uncovered, for at least a day or two, to let the gas escape and flavors develop. Stir frequently. If it becomes too thick, thin it with a little boiling water or apple cider. It will take time for the mustard to mellow. Good with chicken, sausages or anything porky.

        1. re: NE_Elaine

          Agreed. Or if not a whole-grain mustard, good ol' brown Gulden's. Never, ever French's yellow.

        2. Thanks for the responses so far. Anyone want to mention a brand of Dijon mustard that they use for cooking?

          7 Replies
          1. re: armagnac

            Maille. Williams-Sonoma sells (in-store only) humongous jars for a really good price.

            1. re: LindaWhit

              Ditto the Maille, I also like their whole-grain varieties. The company is a very old French mustard producer, from the 1740's.
              Beaufor is quite good, too, a little smoother than Maille and has a line of "flavors."

            2. re: armagnac

              I have no problem using Grey Poupon. I don't think that the differences between it and other dijons would be apparent in cooked dishes. I agree that Maille is good, as is Fallot. I particularly like the strong dijon from Cordon Bleu. Hard to find, but really wonderful. I've never used it for cooking though.

              1. re: armagnac

                I've been using Trader Joe's just because it costs around $1.50 and it's fine. It is imported from France.

                1. re: armagnac

                  Costco has a great deal on Grey Poupon. I don't like Maille personally.

                  1. re: Berheenia

                    I just bought a 2-pack of Grey Poupon at Costco and I'm going to town with sauces and flavors!

                  2. re: armagnac

                    Maille, especially L'Ancienne for general cooking. Maille also has seasonal flavors, some of which are especially lovely for sauces, braising. And there's a mustard with tarragon that's lovely in vinaigrette.

                  3. "When you use mustard in a recipe - not on a burger or hot dog - what style and brand do you prefer?"

                    Depends on what I'm cooking - but I keep English (both made & powder), Dijon, Bordeaux and a wholegrain. I'm usually happy to use supermarket own label rather than a branded product.

                    1. My favorites for cooking are Grey Poupon Dijon for it's piquant flavor and smoothness, and Pomerey for its texture.