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Mustard all around-What is your favorite type or do you make your own.

My husband is a mustard fanatic. Luckily we live in the city that is the top dry mustard producer in the world dating back to 1867. We even have a Mustardfest! You name it we got it. I picked up their mustard cookbook which is fantastic. Not only does it have recipes for using mustard it has recipes for making your own. My favorite is "Honeycup" which is very sharp but sweet at the same time. Great on sausages, burgers, and, steak sandwiches. Bonus is that it is only 5mg of sodium/tsp. My husband's favorite is "The Devils Mustard" which as the name implies is very HOT! He also loves traditional ball park yellow mustard with his bangers. Making mustard is very simple and quick so you can whip up a small batch to suit whatever recipe your making. Also, by making your own you are eliminating all or a lot of the sodium. What's your favorite?

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  1. Favorite is Coleman's dry mustard mixed with white wine. Next comes the spicy brown deli mustards. Yellow mustard is too vinegary and bland for my taste.

    2 Replies
    1. re: mucho gordo

      I like colemans dry as well....there arent too many options widely available.....i also like the colemans jarred stuff that also comes in spicy.......Hot dogs and mcdonals cheeseburgers are the only place that deserves yellow mustard for me. Yellow mustard is an inferior product thus deserving the commensurate respect by putting it on those two foods.

      1. re: FoodExpression

        only thing I put yellow mustard on is scrambled egg sandwiches (it's my grandma's fault) and Cuban sandwiches (because it's the law. You HAVE to put yellow mustard on Cubans)

        for everything else, it's a locally-produced grainy mustard or Edmund Fallot in any flavor (but especially the pain d'epice...gingerbread!)

    2. Kosciuszko Spicy Brown mustard. I also like the very spicy mustard you get in the little bowls at Chinese restaurants.

      1 Reply
      1. re: David11238

        +1 for Koszc....Kushus...Oh, you know what I mean.

      2. Zatarain's Creole Mustard is the favorite at our house.

        1. I buy this Provencal mustard from a specialty shop in Berkeley:

          au vinaigre
          30210 Saint Hilaire D' Ozilhan

          Once you've tasted it, you can never go back to any other mustard. In fact, it's so delicious, that most of it gets consumed by me eating some straight out of the jar.

          1. I make mustard (grainy) with cranberries for Thanksgiving. Makes a turkey sandwich better.

            1. For general sandwich use and some cooking (such as coatings for rack of lamb or pork steaks to be roasted) plain yellow (genuine) Dijon is my choice, and I prefer Trader Joe's to the French labels. When I want a good sinus-clearing blast it's Coleman's and water, as any acid diminishes the effect (it IS an alkaloid!). If I'm into a nostalgia trip I'll put French's Horseradish mustard on my hot dog or bologna sandwich. Oh, and the German Löwensenf is really good, too, but hell for expensive.

              1 Reply
              1. re: Will Owen

                Update: in a fit of Deli Righteousness I got a jar - okay, squeeze bottle - of Gulden's, when I was picking up stuff to make my favorite liverwurst sandwiches with. Salami, bologna, hot dogs or any meat product that comes in one of those clear plastic packages with a peel-off back*, all of those things (to my taste) beg for Gulden's. French's horseradish mustard was the favorite of my childhood, but the last time I tried it the magic was gone.

                * The sole exception is ham, which will marry happily with any old mustard. REAL ham sliced a bit thick, on homemade-style white bread with good butter and a smear of fresh-made Coleman's, is the pinnacle here, as far as I'm concerned.

              2. Kociuszku, WM spicy southwest, French's/Plochmans has it's place but the yellow I liked the best was French's sweet onion that they no longer make. Target's "Archer Farms" smoky sweet was excellent too but they discontinued that also.

                1. I have French's yellow for generic cooking purposes by my favorite condiment mustard is Stadium Mustard that was served at Cleveland area sporting events. It is a Düsseldorf mustard that doesn't have the heat of Dijon, but it will never be confused with American mustard.



                  Occasionally I will make Chinese style dipping mustard from yellow and brown seed, but they are a sinus clearing guilty pleasure on sandwiches.

                  1. Havnt realy got a single fave. Depends of what we're doing with it.

                    Colmans for a ham sandwich. Dijon for general use (currently Carrefour own label). A good grain one with sausages (currently Maille). Bordeaux with a steak.

                    1. don't forget about Moutarde de Meaux, too. Another regional favourite with several different varieties.

                      1. Make my own - several varieties. It is fun to make and I know precisely what goes into it. However, I do bring back good mustards from Europe each time we go. I still do use French's yellow mustard in some recipes as well but prefer homemade.

                        1. Saralee Cranberry Honey Mustard appears to be extinct, sad to say. It was runny and dark red, more cranberry than mustard but great on turkey or chicken sandwiches and on grilled swiss cheese sandwiches. Before Kitchen Etc. went out of business I used to get a vidalia onion honey mustard there that was in a hexagonal jar with a dark green label; the brand may have been Village Hill. They went out of business too. I used to think I was only a jinx for Trader Joe's foodstuffs! Currently I like Gulden's honey mustard, which has me worried. Mustard loses its zip over time, even if unopened, so there's no point in stocking up ;-P

                          2 Replies
                          1. re: greygarious

                            don't refrigerate it -- it kills the zip.

                            I refrigerate yellow mustard, because I use so very little of it -- but none of my other mustards live in the fridge. (the labels here in France even say to not refrigerate it)

                            1. re: greygarious

                              I know this is over a year later -- but if you're still following this thread, Grey -- a couple of the French producers make a Cassis (blackcurrent) mustard -- it's a weird pinkish color, but it's **delicious** -- and just might be the next great thing for your sandwiches.

                            2. I grew up with just Gulden's in the house. Mom grew up in NYC and that was the only mustard you needed it seems. I also like Beaver Mustard which is a honey mustard with a kick. Good with fried Camembert. I use Grey Poupon for any recipes calling for Dijon mustard. I only have yellow mustard around in the summer for cookouts for people that just don't care for anything spicy.

                              1. This is my late husband's mustard recipe. It makes a strong grainy mustard like Pommery but it costs pennies rather than $18. ED'S MUSTARD: Soak overnight 1/3 cup dark mustard seed, 1 cup water, 2 tablespoons wine vinegar, 2 tablespoons honey, and 1 1/2 teaspoons salt. Blend (must be in a blender---Cuisinart doesn't do this well) for a LONG time until it gets creamy-looking. Refrigerate. Will be very hot at first then, over time, gets milder. Keeps forever.

                                1. Hi,
                                  Mine is Colman's from England, either dry or prepared. Is that the same as the Coleman's I've seen on this site? Is it a spelling malfunction, or is there another called Coleman's?

                                  1 Reply
                                  1. re: hamboney

                                    We're all spelling it wrong, because "Colman's" LOOKS wrong. But you're right. I could just go downstairs and look at the damn can … it's like those guys selling an Alfa Romeo they've had for years, advertising it as an "Alpha Romero".

                                  2. Koops' Yellow and all their different varieties... A long-time family-owned company in Wisconsin which produces mustard for many different brand names you see on grocery-store shelves. Good stuff - good people!

                                    1 Reply
                                    1. re: ottodog

                                      I am a mustard fanatic, and I want to throw out a few:

                                      Pommery Moutarde de Meaux, is very good for its pure, simple flavor. It is expensive, and I doubt I could pick it out in a blind tasting against other French whole grain styles.

                                      The wine retailer Garagiste periodically sells, at very high prices, some unorthodox French mustards sold in metal tubes under the label "tubbisime." I bought a herbs de provence variety and it is outstanding.

                                      My greatest mustard find of late is a variety of Senegalese mustard "extra forte" that I found in a pastic squeeze at a local West African market. It was almost too intense at first, but it grew on me, and it has since become my go-to condiment (not cooking) mustard.

                                    2. Another food item that doesn't seem to be around anymore... Plochman's, brown/spicy, in a short/squat, wide-mouth jar.

                                      Some foods scream for mustard... soft pretzels, hotdogs, pork roll sandwiches.

                                      Would love to try mustard from seed... but no idea how to do it.

                                      2 Replies
                                      1. re: kseiverd

                                        You mean grow it or make it using the seeds?

                                        1. re: kseiverd

                                          Kseiverd, good news for y'all, your Plochman's still in production:


                                          Querencia's post above gives a straightforward delicious-sounding mustard-from-seed recipe you might try. Homemade mustard is easy and satisfying.

                                        2. American-Mr Mustard from the idwest
                                          International-Maille traditional whole grain-Unpasteurized

                                          1. Kremska Horcice, a Czech mustard is my current favourite (good thing as I'm living in the CZ). It's a creamy, slightly sweet, brownish yellow whole grain mustard with horseradish. It goes well on everything and helps make great salad dressings.

                                            But Querencia's recipe sounds very good, I'm going to try it out this weekend.