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Not a bad survey of American mustard, but still missing several entire classes of mustard: * French moutard a l'ancienne ("ancient" style), with mustard seeds

Not a bad survey of American mustard, but still missing several entire classes of mustard: * French moutard a l'ancienne ("ancient" style), with mustard seeds left in. Maille's version is my go-to. * Japanese karashi. Extremely spicy, so a little goes a long way, but a must for some Japanese dishes like oden. * German mustards! Sweet Bavarian senf is obligatory for white sausage (weisswurst).

Aromasin 5y ago
I'd also like to add English mustard to that list, most notably the Colmans's brand. I found it odd to not be there but I suppose it's not a thing found commonly abroad? It's ubiquitous in the UK - like French's is the the US. It comes in both a bottle and powdered form, with the later capable of blowing a mans head clean off. Closer to Wasabi from my experience. I gave a bottle of the stuff as a present to my host when on a rugby tour in Canada. Didn't mention that it's not the type you use on hotdogs (it's generally used as a condiment for a roast dinner with beef, used sparingly). I received a very funny video a week later of them as a dribbling mess.
- NextHendrix 5y ago
  I'm surprised the powder form of Colman's isn't a controlled substance. Not enough water and its essentially death paste. Sneeze near an open container of the powder and you'll probably need to move house and have facial reconstruction surgery. I pity your friend for slathering it on a hot dog, first bite must've been quite a shock. Marvellous stuff.
  - bserge 5y ago
    It puts the "mustard" in "mustard gas" :D
  - 01100011 5y ago
    I believe most mustard powder is roughly the same. The difference is in how much acid(usually vinegar) you mix in to slow the reaction which creates the spiciest compounds. Pure water usually gives you a very hot mustard with a short lifetime(i.e. 'Chinese mustard').
- AndrewOMartin 5y ago
  Colman's is mentioned. "A few weeks after my Mr. Wonton, and since all I could talk about was my mustard quest, I mentioned to a friend the Chinese food thing. He mentioned that he’s also a fan of spicy mustard on his eggroll, and wondered had I tried Colman’s (12). I had tried Colman’s in the past, and Beard had it at number 16 on his list, but I didn’t think to try the English mustard with an eggroll. I guess I was too focused on the idea that Chinese mustard is best for Chinese food, and that isn’t wrong, but the Colman’s was a killer choice. Not as hot, but enough kick to clear out your nostrils. Big fan."
  - asjdflakjsdf 5y ago
    he shared a link to buy colman's on amazon. It was in a plastic squeezy container!! The guy is not fit to write about mustard.
    - teekert 5y ago
      You can't have good mustard in plastic nor bad ones in glass? You must be extremely sensitive to marketing efforts ;) What about "Don't judge a book by its cover"?
      - Aromasin 5y ago
        He's right in this case. The regular glass jars do not have vinegar; the squeeze bottles do.
        teekert 5y ago
        Ok, I stand corrected, forgive me my ignorance.
        deleted 5y ago
        [deleted]
      - robocat 5y ago
        Colman’s English mustard in a jar is hot: it gets used in similar amounts to wasabi as a comparison (most people would use even a teaspoonful with a meal). There is no way you would put it in a squeezy bottle at the same strength, so the squeezy version can’t be the same. I would guess the squeezy bottle version is for the US market - it is unavailable in NZ for example: https://www.colmans.co.nz/products/ https://www.colmans.co.nz/products/
- samizdis 5y ago
  > (it's generally used as a condiment for a roast dinner with beef, used sparingly) I'd suggest that horseradish sauce is more commonly associated with a roast beef dinner, but English mustard is certainly acceptable. However, it reigns supreme with cold cuts of ham. Also, I consider English mustard to be essential in a bacon sandwich. Just good white bread, good butter, grilled (preferably smoked) bacon and a good spread of mustard. Simple but stunning.
  - gmac 5y ago
    100% agree. Ketchup in a bacon sandwich is pure evil, and I've never been sure why bacon is even sold unsmoked.
- bserge 5y ago
  English mustard is great. I'd say export it to Europe, but no one will like it because they consider French (and some, German) mustards superior. It's the cheese and sausage situation all over again :D
  - jkochis 5y ago
    This is why I'm glad to be an American. I think.
- beerandt 5y ago
  >>He mentioned that he’s also a fan of spicy mustard on his eggroll, and wondered had I tried Colman’s (12).
- djrogers 5y ago
  > I'd also like to add English mustard to that list, most notably the Colmans's brand. This is in the article
Fnoord 5y ago
American? You mean what's widely available in USA? Sweet/acidic 'mustard' just is not mustard. That is marketing BS, maube catered to youngsters who cannot yet handle spicy food? It is something else than mustard, containing a little bit of mustard, like mayonaisse does. A chararacteristic element of mustard is the fact it is spicy. Therefore, mustard is always spicy. If they specifically mention spicy, it is very spicy. As long as I get real mustard when it looks like it (mentions mustard), and its mentioned when its spicy (read: more than normal mustard), I am happy. When I get that acidic/sweet crap I am not happy. Its easy to recognize though. The color is lighter than the real deal, and the structure is very creamy. I just buy local mustard, Zaanse and Groninger. But the structure isn't creamy and you need to mix them before grabbing content else you end up with an acidic leftover in the bottle.
- utucuro 5y ago
  Careful there; you dismissed not only Dijon mustard but also Bavarian sweet mustard, both very traditional mustards. Considering that even the word mustard comes from old French, it is worth considering that mustards can be created to fit more than just one taste profile. One local mustard that is extremely popular in my country in certain eateries is yellow mustard seeds mixed with an equal amount of room temperature water, left to sit at room temperature and never refrigerated for example; try at your own risk though.
  - yoz-y 5y ago
    Dijon mustard is quite spicy though, but it's that "up to the nose" spiciness. Eastern European mustards are usually milder and what I had in north is more spicy in the traditional sense. One thing that I find surprising in France, is how little variety there is in mustard in most supermarkets. Basically you have a choice of dijon mustard from 20 different brands that all taste the same and then some "old fashioned" ones.
    - datameta 5y ago
      I would not lump all Eastern Europeans mustards into one bunch. Some Polish mustards remind me of the sweet Bavarian type which is constrasted by some Russian very spicy kinds.
mirsadm 5y ago
There are tons of different Polish mustard's that are really nice as well. They are very easy to find in the UK. I'm sure that would be the case in the US as well if you know where to look.
- ithinkso 5y ago
  If you ever find this one[0], buy it, it's the greatest. My local stores in the UK have this company's mustards in stock but not this particular (and superior) variant [0] https://smakpol-doncaster.co.uk/110-thickbox_default/kamis-musztarda-rosyjska-180g.jpg https://smakpol-doncaster.co.uk/110-thickbox_default/kamis-m...
- munk-a 5y ago
  I can definitely endorse Babci mustards as well for having a nice balance of flavour and kick.
willis936 5y ago
>mustard seeds left in. Maille's version is my go-to. My kin! I scoured the article for "whole grain" and "seed". Nothing. It's so good.
- GlennS 5y ago
  I really enjoy even the supermarket own brand whole grain mustards.
- fnord123 5y ago
  > Pommery moutarde de meaux: Truly excellent. You can put it on something as simple as a sandwich and elevate it, or you can put it on grilled meats like lamb or veal. This is the Rolls Royce of mustard. This is a whole grain mustard and imo far better than maille.
  - liotier 5y ago
    My parents graduated a while ago from Maille's "moutarde à l'ancienne" to Pommery - definitely the more sophisticated option. Maille's "moutarde à l'ancienne" isn't bad at all though and it is actually a slightly different variety so both can peacefully cohabitate in the same fridge. I still have a soft spot for Maille's "moutarde au poivre vert" I grew up with.
- navbaker 5y ago
  I go through 10-ish jars a year of various brands of coarse-ground, whole seed mustard. Personally, I feel there is no better topping on most meats and deli sandwiches.
- Cthulhu_ 5y ago
  There is 'grainy', but I'm not sure if that means whole seeds.
- bookofjoe 5y ago
  OT: Maille's gherkins with caramelized onions are to die for. https://thepicklestore.com/product/maille-pickles-cornichons-with-caramelized-onion-13-5-oz-pack-of-12/ https://thepicklestore.com/product/maille-pickles-cornichons...
tweetle_beetle 5y ago
Mustard snobs would point out that Maille doesn't deserve it's heritage mystique as they haven't used mustard seeds from their historical home of Burgundy for many years. They are all imported from Canada, probably coinciding with the purchase by Unilever(?).
- Spivak 5y ago
  Is there a better brand for an "everyday" mustard in that style?
- jacurtis 5y ago
  Ah, the American Dream. I can buy mustard for my burger and shampoo for my hair from the same company.
  - duskwuff 5y ago
    Just don't mix the two up.
- ekovarski 5y ago
  Wasn't there a class action lawsuit a year or two ago asserting that Maille was Made in Canada but the labels led 60% of the people to believe it is Made in France. I feel like whenever I see a previously foreign brand show up on the shelves of Costco, I know they sold out to some billon dollar conglomerate and taste and quality are never the same, e.g. Galbani Mascarpone - used to be difficult to find and was imported from Italy. Now you can find it at large retailers, says "No 1 in Italia," at times it is plastered with the Italian flag and is usually made by Lactalis, its parent company, in your regional production facilities. You can taste the difference.
saiya-jin 5y ago
German Senf mustards (have one running dangerously low in the fridge from Munich) changed my sausage and (some) grilled meat consumption experience. I still enjoy other types from time to time, east european, dijon with seeds etc. but Senf's mild taste allows me to appreciate meat flavors so much more and it pairs well with practically anything. Now I prefer it to any other mustard, apart from making sauces paired with white fish.
- account42 5y ago
  > Senf's mild taste Just want to clarify that "Senf" just means mustard and does not refer to a particular style.
Iwan-Zotow 5y ago
He should try Russian mustard, not sure if he could by it locally. That would clean his nose
psoundy 5y ago
If you like grainy mustard, I can’t recommend Kozliks’ Triple Crunch enough: https://www.kozliks.com/ https://www.kozliks.com/
- ekovarski 5y ago
  Kozliks' Triple Crunch is superb to make salad dressings as it adds a lot of texture and flavour. Their maple mustard is also very good for this purpose.
dayofthedaleks 5y ago
You answered my primary question about the article's contents - the lack of lumpy mustard coverage is unfortunate. I find I require my fancy mustards to be composed almost entirely of whole seeds, otherwise a regional ballpark mustard does the job. Also I will check out karashi, thanks. Is it like wasabi where the traditional preparation is rare but there's a passable industrial simulation universally available?
- dustintrex 5y ago
  Not that I know of, it's the same plant as Western mustard. The standard form factor is S&B's little squeezy tubes, identical in size to those used for wasabi. https://www.amazon.com/Japanese-Seasoning-Paste-Plastic-Karashi/dp/B00849RLZG https://www.amazon.com/Japanese-Seasoning-Paste-Plastic-Kara...
zwieback 5y ago
> * German mustards! Sweet Bavarian senf is obligatory for white sausage (weisswurst). What I would give for a real Weisswurst, even in Portland basically impossible to find. There are a few attempts but nothing that comes close to a real Bavarian one.
- aidenn0 5y ago
  Less than a 20 hour drive away from Portland there is Continental Gourmet Sausage[1] (in Glendale, CA) which does pretty solid impressions of German sausage. I'm actually not a Weisswurst fan, so I haven't tried theirs, but their Knackwurst and Bratwurst are good and they even have Kaesekrainer which is my Austrian guilty pleasure. 1: https://www.continentalgourmetsausage.com/ https://www.continentalgourmetsausage.com/
rockinghigh 5y ago
The Moutarde de Meaux mentioned in the article has mustard seeds in it.

Aromasin 5y ago

I'd also like to add English mustard to that list, most notably the Colmans's brand. I found it odd to not be there but I suppose it's not a thing found commonly abroad? It's ubiquitous in the UK - like French's is the the US. It comes in both a bottle and powdered form, with the later capable of blowing a mans head clean off. Closer to Wasabi from my experience. I gave a bottle of the stuff as a present to my host when on a rugby tour in Canada. Didn't mention that it's not the type you use on hotdogs (it's generally used as a condiment for a roast dinner with beef, used sparingly). I received a very funny video a week later of them as a dribbling mess.

NextHendrix 5y ago
I'm surprised the powder form of Colman's isn't a controlled substance. Not enough water and its essentially death paste. Sneeze near an open container of the powder and you'll probably need to move house and have facial reconstruction surgery. I pity your friend for slathering it on a hot dog, first bite must've been quite a shock. Marvellous stuff.
- bserge 5y ago
  It puts the "mustard" in "mustard gas" :D
- 01100011 5y ago
  I believe most mustard powder is roughly the same. The difference is in how much acid(usually vinegar) you mix in to slow the reaction which creates the spiciest compounds. Pure water usually gives you a very hot mustard with a short lifetime(i.e. 'Chinese mustard').
AndrewOMartin 5y ago
Colman's is mentioned. "A few weeks after my Mr. Wonton, and since all I could talk about was my mustard quest, I mentioned to a friend the Chinese food thing. He mentioned that he’s also a fan of spicy mustard on his eggroll, and wondered had I tried Colman’s (12). I had tried Colman’s in the past, and Beard had it at number 16 on his list, but I didn’t think to try the English mustard with an eggroll. I guess I was too focused on the idea that Chinese mustard is best for Chinese food, and that isn’t wrong, but the Colman’s was a killer choice. Not as hot, but enough kick to clear out your nostrils. Big fan."
- asjdflakjsdf 5y ago
  he shared a link to buy colman's on amazon. It was in a plastic squeezy container!! The guy is not fit to write about mustard.
  - teekert 5y ago
    You can't have good mustard in plastic nor bad ones in glass? You must be extremely sensitive to marketing efforts ;) What about "Don't judge a book by its cover"?
    - Aromasin 5y ago
      He's right in this case. The regular glass jars do not have vinegar; the squeeze bottles do.
      - teekert 5y ago
        Ok, I stand corrected, forgive me my ignorance.
      - deleted 5y ago
        [deleted]
    - robocat 5y ago
      Colman’s English mustard in a jar is hot: it gets used in similar amounts to wasabi as a comparison (most people would use even a teaspoonful with a meal). There is no way you would put it in a squeezy bottle at the same strength, so the squeezy version can’t be the same. I would guess the squeezy bottle version is for the US market - it is unavailable in NZ for example: https://www.colmans.co.nz/products/ https://www.colmans.co.nz/products/
samizdis 5y ago
> (it's generally used as a condiment for a roast dinner with beef, used sparingly) I'd suggest that horseradish sauce is more commonly associated with a roast beef dinner, but English mustard is certainly acceptable. However, it reigns supreme with cold cuts of ham. Also, I consider English mustard to be essential in a bacon sandwich. Just good white bread, good butter, grilled (preferably smoked) bacon and a good spread of mustard. Simple but stunning.
- gmac 5y ago
  100% agree. Ketchup in a bacon sandwich is pure evil, and I've never been sure why bacon is even sold unsmoked.
bserge 5y ago
English mustard is great. I'd say export it to Europe, but no one will like it because they consider French (and some, German) mustards superior. It's the cheese and sausage situation all over again :D
- jkochis 5y ago
  This is why I'm glad to be an American. I think.
beerandt 5y ago
>>He mentioned that he’s also a fan of spicy mustard on his eggroll, and wondered had I tried Colman’s (12).
djrogers 5y ago
> I'd also like to add English mustard to that list, most notably the Colmans's brand. This is in the article

Fnoord 5y ago

American? You mean what's widely available in USA? Sweet/acidic 'mustard' just is not mustard. That is marketing BS, maube catered to youngsters who cannot yet handle spicy food? It is something else than mustard, containing a little bit of mustard, like mayonaisse does. A chararacteristic element of mustard is the fact it is spicy. Therefore, mustard is always spicy. If they specifically mention spicy, it is very spicy. As long as I get real mustard when it looks like it (mentions mustard), and its mentioned when its spicy (read: more than normal mustard), I am happy. When I get that acidic/sweet crap I am not happy. Its easy to recognize though. The color is lighter than the real deal, and the structure is very creamy. I just buy local mustard, Zaanse and Groninger. But the structure isn't creamy and you need to mix them before grabbing content else you end up with an acidic leftover in the bottle.

utucuro 5y ago
Careful there; you dismissed not only Dijon mustard but also Bavarian sweet mustard, both very traditional mustards. Considering that even the word mustard comes from old French, it is worth considering that mustards can be created to fit more than just one taste profile. One local mustard that is extremely popular in my country in certain eateries is yellow mustard seeds mixed with an equal amount of room temperature water, left to sit at room temperature and never refrigerated for example; try at your own risk though.
- yoz-y 5y ago
  Dijon mustard is quite spicy though, but it's that "up to the nose" spiciness. Eastern European mustards are usually milder and what I had in north is more spicy in the traditional sense. One thing that I find surprising in France, is how little variety there is in mustard in most supermarkets. Basically you have a choice of dijon mustard from 20 different brands that all taste the same and then some "old fashioned" ones.
  - datameta 5y ago
    I would not lump all Eastern Europeans mustards into one bunch. Some Polish mustards remind me of the sweet Bavarian type which is constrasted by some Russian very spicy kinds.

mirsadm 5y ago

There are tons of different Polish mustard's that are really nice as well. They are very easy to find in the UK. I'm sure that would be the case in the US as well if you know where to look.

ithinkso 5y ago
If you ever find this one[0], buy it, it's the greatest. My local stores in the UK have this company's mustards in stock but not this particular (and superior) variant [0] https://smakpol-doncaster.co.uk/110-thickbox_default/kamis-musztarda-rosyjska-180g.jpg https://smakpol-doncaster.co.uk/110-thickbox_default/kamis-m...
munk-a 5y ago
I can definitely endorse Babci mustards as well for having a nice balance of flavour and kick.

willis936 5y ago

>mustard seeds left in. Maille's version is my go-to. My kin! I scoured the article for "whole grain" and "seed". Nothing. It's so good.

GlennS 5y ago
I really enjoy even the supermarket own brand whole grain mustards.
fnord123 5y ago
> Pommery moutarde de meaux: Truly excellent. You can put it on something as simple as a sandwich and elevate it, or you can put it on grilled meats like lamb or veal. This is the Rolls Royce of mustard. This is a whole grain mustard and imo far better than maille.
- liotier 5y ago
  My parents graduated a while ago from Maille's "moutarde à l'ancienne" to Pommery - definitely the more sophisticated option. Maille's "moutarde à l'ancienne" isn't bad at all though and it is actually a slightly different variety so both can peacefully cohabitate in the same fridge. I still have a soft spot for Maille's "moutarde au poivre vert" I grew up with.
navbaker 5y ago
I go through 10-ish jars a year of various brands of coarse-ground, whole seed mustard. Personally, I feel there is no better topping on most meats and deli sandwiches.
Cthulhu_ 5y ago
There is 'grainy', but I'm not sure if that means whole seeds.
bookofjoe 5y ago
OT: Maille's gherkins with caramelized onions are to die for. https://thepicklestore.com/product/maille-pickles-cornichons-with-caramelized-onion-13-5-oz-pack-of-12/ https://thepicklestore.com/product/maille-pickles-cornichons...

tweetle_beetle 5y ago

Mustard snobs would point out that Maille doesn't deserve it's heritage mystique as they haven't used mustard seeds from their historical home of Burgundy for many years. They are all imported from Canada, probably coinciding with the purchase by Unilever(?).

Spivak 5y ago
Is there a better brand for an "everyday" mustard in that style?
jacurtis 5y ago
Ah, the American Dream. I can buy mustard for my burger and shampoo for my hair from the same company.
- duskwuff 5y ago
  Just don't mix the two up.
ekovarski 5y ago
Wasn't there a class action lawsuit a year or two ago asserting that Maille was Made in Canada but the labels led 60% of the people to believe it is Made in France. I feel like whenever I see a previously foreign brand show up on the shelves of Costco, I know they sold out to some billon dollar conglomerate and taste and quality are never the same, e.g. Galbani Mascarpone - used to be difficult to find and was imported from Italy. Now you can find it at large retailers, says "No 1 in Italia," at times it is plastered with the Italian flag and is usually made by Lactalis, its parent company, in your regional production facilities. You can taste the difference.

saiya-jin 5y ago

German Senf mustards (have one running dangerously low in the fridge from Munich) changed my sausage and (some) grilled meat consumption experience. I still enjoy other types from time to time, east european, dijon with seeds etc. but Senf's mild taste allows me to appreciate meat flavors so much more and it pairs well with practically anything. Now I prefer it to any other mustard, apart from making sauces paired with white fish.

account42 5y ago
> Senf's mild taste Just want to clarify that "Senf" just means mustard and does not refer to a particular style.

Iwan-Zotow 5y ago

He should try Russian mustard, not sure if he could by it locally. That would clean his nose

psoundy 5y ago

If you like grainy mustard, I can’t recommend Kozliks’ Triple Crunch enough: https://www.kozliks.com/ https://www.kozliks.com/

ekovarski 5y ago
Kozliks' Triple Crunch is superb to make salad dressings as it adds a lot of texture and flavour. Their maple mustard is also very good for this purpose.

dayofthedaleks 5y ago

You answered my primary question about the article's contents - the lack of lumpy mustard coverage is unfortunate. I find I require my fancy mustards to be composed almost entirely of whole seeds, otherwise a regional ballpark mustard does the job. Also I will check out karashi, thanks. Is it like wasabi where the traditional preparation is rare but there's a passable industrial simulation universally available?

dustintrex 5y ago
Not that I know of, it's the same plant as Western mustard. The standard form factor is S&B's little squeezy tubes, identical in size to those used for wasabi. https://www.amazon.com/Japanese-Seasoning-Paste-Plastic-Karashi/dp/B00849RLZG https://www.amazon.com/Japanese-Seasoning-Paste-Plastic-Kara...

zwieback 5y ago

> * German mustards! Sweet Bavarian senf is obligatory for white sausage (weisswurst). What I would give for a real Weisswurst, even in Portland basically impossible to find. There are a few attempts but nothing that comes close to a real Bavarian one.

aidenn0 5y ago
Less than a 20 hour drive away from Portland there is Continental Gourmet Sausage[1] (in Glendale, CA) which does pretty solid impressions of German sausage. I'm actually not a Weisswurst fan, so I haven't tried theirs, but their Knackwurst and Bratwurst are good and they even have Kaesekrainer which is my Austrian guilty pleasure. 1: https://www.continentalgourmetsausage.com/ https://www.continentalgourmetsausage.com/

rockinghigh 5y ago

The Moutarde de Meaux mentioned in the article has mustard seeds in it.