What's your favorite dijon mustard and where do you buy it locally?

[Gabatta]

I have been using more dijon than ever in cooking etc. and am looking for a new source. I just finished a pint of the Bornier from Cardullos. It was good, but I wouldn't mind something with slightly more kick. I have enjoyed Roland in the past, but have not seen it around here lately. I find the hot Maille can be a bit strong for some cooking uses.

[Sloth]

Gabatta, it looks like you're in the Boston area but if you are ever in the vicinity of NYC we have a supermarket chain called Fairway that stocks several amazing dijon mustards and most of them are available for tasting before you buy. I forget the name of the one I sampled this week-end but it was in an eartnware jar with a cork and it was wonderful. I'll make notes next time I go, but here's a link to give you an idea.
http://www.fairwaymarket.com/pages.ph...

[bakerboyz]

Not that they are the authorities on the subject but I think that Consumer Reports did a "blind" taste test of supermarket dijon mustards and TJ's was the favorite of the tasters. Interesting, as TJ's doesn't make any of their own products, maybe it's being made by Grey Poupon???

[menton1]

To be a real Dijon mustard it must be grown around and prepared in Dijon, France. The others are all "Dijon style" imposters. Grey Poupon USA is owned by Heublein Co. There is a Grey Poupon made in France, but it is unavailable in the US. Something like the Godiva chocolate story.

[StriperGuy]

Not to be the perpetual DIY nerd/advocate, and I like many prepared mustards including Maille, the one in the crock, and even Grey Poupon, but mustard is insanely easy to make.

Grind mustard in spice mill (I mix spicey black and milder yellow) add vinegar, you're done. Mustard seeds can be bot super cheap at Indian Groceries.

Then you can spend a lifetime tuning the recipe with different recipes a little white wines, spices, etc.

[emannths]

Another possibility is to use Coleman's mustard powder and skip the grinding step. You won't get the benefit of Indian grocery prices though.

One benefit to the DIY route is the ability to dial in the amount of heat you want. If you want to clear your sinuses, it's not too hard to do.

[almansa]

My favorite home made mustard (although it has a shorter shelf life) is an emulsion of poached eggs, a wine and spice reduction and both mustard (Laxmi brand) and grapeseed oils.

[threedogs]

Not very exciting, but Maille has always been my favorite throughout the (many!) years. (Usually pick it up at any local grocery store, such as Stop & Shop - although I haven't set foot in one in ages). Love a spoon added to salad dressing & although I haven't done this lately - used to use in w/tuna sandwiches. I like the kick that Maille has, although I tend to not use too much of it when I *do* use it.

Guess it's time for me to try some others!

[Velda Mae]

I buy my mustard at Marty's in Newton. They regularly stock Maille, Bornier, Pommery and some varieties of Faillot.

[menton1]

Grey Poupon is ":Dijon style" mustard, it is made in Connecticut. Maille Provencale is not quite as strong as the plain, it is tempered with red bell peppers. Available on line. Made in Dijon, France.

[MC Slim JB]

This is one condiment I never gave much thought to. Poupon has always been my easy-to-find standby. I suspect 90% of my usage goes into vinaigrettes. How do the various brands differ?

http://mcslimjb.blogspot.com/

[smtucker]

Different brands of Dijon mustard use different aromatics. The dijon mustards I like contain really high quality white wine, shallots, and of course really good mustard seeds. The reason I love the Fallot is that it hits more flavor notes. I find Maillot too bitter and Gray Poupon just seems flat.

I do notice the difference in a vinaigrette. My uses often include as a condiment for leftover, cold ribeye or NY strip steak, various mustard sauces for chicken, as part of a sandwich. For dishes where the mustard is just one of many ingredients, like Potato salad, I find that the Gray Poupon extra bite works best.

[Mike5966]

I thought all Dijons were the same after trying Grey Poupon and Maille, but after a few visits to France realized most non-mass-produced local Dijon mustards are usually much stronger, i.e., spicier. I don't know too much about the differences in aromatics, but for the ones available here I've had Fallot and this other brand called Beaufor (also available at SE Formaggio), both of which are significantly spicier than Grey Poupon and Maille. I've grown to like these spicier ones for most applications. The one time I prefer a milder Dijon is with pate when I don't want it to drown everything else out with heat.

[BostonZest]

IIRC Pace in the North End carries a lot of Roland products. You could give them all call to see if they have your mustard there or in one of the other Pace locations.

I think I've seen it in some of the places I shop. I'll report back if I spot it.

Penny
http://www.bostonzest.com/

[Aromatherapy]

I get Roland at Ocean State.

[cheesehead in recovery]

Yes TJ's Dijon is awesome... hot... great for salad dressings and sandwiches!

[smtucker]

I love Fallot Dijon... the last family mustard producer in the Dijon region. Sadly, I can no longer get it locally and now order it from www.FrenchSelections.com. If you order a case, 12 bottles of mustard, the shipping charges are very reasonable.

[jjbourgeois]

I had recently picked up two jars of Edmond Fallot mustard at Formaggio Kitchen. They usually have it in stock.

-----
Formaggio Kitchen
244 Huron Ave, Cambridge, MA 02138

[Gabatta]

Thanks for the link, I may try this one. Are you using the regular Fallot dijon, or the Burgandy dijon? From the description it seems that the burgandy is stronger in taste. I am looking for something with bite, but not overwhelmingly so as I use it a lot in cooking so I may go with the regular. I think I have seen this one at Cardullos which is close to me. I can try it from there and order from French Selections if it is what I am looking for.

I have tried TJs, but it is a bit stronger than what I am looking for.

Mustard Museum looks right up my alley. I will check it out.

[smtucker]

I have not cared for the burgundy mustard.... just not to my taste. [I have an unopened jar if you want it. Just send me a message to the email address in profile.]

I do like their country mustard however. Sounds like you can buy a jar at Formaggio according to jj, and see if it is to your tastes. [I suspect that mail order is a much better price if you know you like it.]

[Gabatta]

I appreciate the generous offer. I am going to buy their regular dijon and see if that does the trick. Thanks though.

[jcmods]

They have several varieties of Fallot at Fairway Supermarkets (all in the NY area and one in ParamusNJ and Stamford CT

[pasuga]

I'm a Grey Poupon fan and just recently discovered Trader Joe's has a good coarse grain Dijon - bigger bottle for less money. Have you checked out the Mt. Horeb Mustard Museum? I order online from them frequently - they have such great variety and have never been disappointed.

http://mustardmuseum.com/

[almansa]

Kudos to you. I'm a Grey Poupon fan, too!

[tysonmcneely]

Pardon me, but....