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11 Mustards In My Fridge and I'm Still Reaching for the Plochmans

I managed to find some 73/27 ground beef, which is getting scarce out here in Austin, to make some cast-iron skillet burgers.

Rummaging around in my frigerator door I took notice of the plenitude of mustards lurking on the racks. 11 to be precise.

Ignoring all the fancy, heritage this, stone ground that I reached for the tried and true: Plochman's, simply the finest mustard ever produced.

What's your favorite mustard for old timey burgers?

Do you keep a bottle of Plochman's on hand?


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  1. Always. My wife gets nervous if there's no back-up jar.

    1. French's, if it comes in a glass jar. I swear I can tell the difference, if it is bottled in plastic.

      2 Replies
      1. re: gfr1111

        I can't find it in glass anymore

        1. re: ChrisOC

          Safeway carries the old time glass jar, a little pricey at $2.75 but I get it for my mom, she hates squeeze bottles.

        1. re: junescook

          Kosciusco and just recently discovered, Ba-Tempte! Best on any kind of deli sandwich. Great stuff and so cheap!

          1. re: mwerkharder

            Agree on the Kosciusko which is made by Plochman's by the way.

            1. re: Eric in NJ

              4th for Kosciusko. The ony mustard I am tempted to eat straight. However, be careful not to get too obsessed, or you might end up like this guy.....


              1. re: Steve

                I like Kosciusko too, though I prefer it on a dog or polish. Hellmann's and jalapeno's on my burger, no mustard.

        2. Yes.
          Sometimes the old way is still the best way.

          1. Even though we're great fans of The Mustard Museum and buy a huge selection about once a year (currently have in the fridge: Wisconsin cranberry, French dijon with walnuts, wholegrain with Guinness, Italian pepper parmesan, Sierra Nevada pale ale and honey spice...and on the shelf, still waiting: brown ginger and madras curry mustards) we still ALWAYS stock the Plochman's. It's the best yellow mustard out there! I just wish it still came in those infinitely useful, squat glass jars with the reusable plastic lids, as many of my spices are stored in those, and I need more.

            3 Replies
              1. re: Beckyleach

                Forget the yellow Plochman's, stone ground all the way!

                1. re: saeyedoc

                  That one's good, too...but sometimes you just want Retro.

              2. Surprisingly, I never had it until I moved to Tokyo. Even more surprising, my local grocery store carries Plochman's. It's great!

                1. Plochman is definitely also my favorite. However, an interesting encounter last weekend. At my daughter's place, she happened to have some French's. Tried it (can't remember on what--true mustard fans don't care what it's on), had instant massive deja vu to bologna sandwiches on buttered white bread (it sticks to the roof of your mouth). Mercy. How's that for a 50-year-old memory? Apparently I haven't had French's since I was 11.

                  1. Plochman's is good, but I prefer the extra kick from a fresh jar of Maille Original Dijon.

                    1. I love mustards, I like Plochmans fine. But I love dijons so, I'll buy maille, I love several of the Inglehoffer mustards, I really love the sweet and hot mustard. It kicks on a little roll with salami or thinly shaved ham with baby swiss.
                      Beaver brand is good too, the one with horseradish is great with rare roast beef and cheddar. And for hamburgers, French's mustard. I can't say that there's a mustard I don't like, and if you looked in my fridge, I'd be embarrassed by how many jars I have.

                      1 Reply
                      1. re: chef chicklet

                        My favorites are any with honey in them such as Beaverbrand, Inglehoffer, Maille Honey dijon and a new favorite is Stonewall Kitchen Spicy Honey Mustard!

                      2. I'm going to grab some Kosciusco to compare it to Plochman's. I most often use Maille dijon for its high pitch heat. I have precious little space in the fridge for condiments so I mix Maille with brown sugar for "Honey dijon" and sometimes add some soaked/cracked red mustard seeds to get the grainy texture.

                        1. For most uses either Maille or (yes, I still buy it) Grey Poupon dijon mustards are what I use. I use a lot of mustard.

                          For sandwiches, if you can get Ba-Tampte you'll never go back to Plochman's again.

                          Of course, you can re-constitute Colman's dry with any kind of vinegar and any kind of seasonings you like...

                          1. At least you haven't reached the level of this guy yet: