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Best Mustard for Cooking With

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armagnac Jan 29, 2010 01:00 AM

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. coll RE: armagnac Jan 29, 2010 02:07 AM

    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. n
      NE_Elaine RE: armagnac Jan 29, 2010 03:15 AM

      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
        bushwickgirl RE: NE_Elaine Jan 29, 2010 04:04 AM

        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
          LindaWhit RE: NE_Elaine Jan 29, 2010 07:16 AM

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

        2. a
          armagnac RE: armagnac Jan 29, 2010 07:55 AM

          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
            LindaWhit RE: armagnac Jan 29, 2010 07:59 AM

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

            1. re: LindaWhit
              bushwickgirl RE: LindaWhit Jan 29, 2010 08:16 AM

              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
              c
              cheesemaestro RE: armagnac Jan 29, 2010 08:17 AM

              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
                coll RE: armagnac Jan 29, 2010 09:07 AM

                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
                  Berheenia RE: armagnac Jan 29, 2010 09:17 AM

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

                  1. re: Berheenia
                    monavano RE: Berheenia Jan 29, 2010 09:28 AM

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

                  2. re: armagnac
                    a
                    Alice Letseat RE: armagnac Jan 29, 2010 09:24 AM

                    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. h
                    Harters RE: armagnac Jan 29, 2010 08:03 AM

                    "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. monavano RE: armagnac Jan 29, 2010 08:20 AM

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

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