mustard freaks, unite!! just like Coke is the world’s greatest soft drink, we all know mustard is the world’s greatest condiment! of course, this begs the question, Which one is best? I’ll start, but reserve the right to change my mind at a later point in time:
just this past weekend i picked up this one, but haven’t tried it yet:
I have 8 mustard’s in the cupboard, but I seem to always go to this one:
Anyone recall the thread on the other board with the French mustard? The discussion there alone made it one of their most viewed (purchased?) products.
French one for sure - Dijon Mustard, I prefer the regular one (can’t stand the “old style” with the grains), as strong as possible. Maille is a good brand, Amora Extra Forte is really good too for mass-produced stuff. Then move on to Fallot for my favorite.
Fallot is not very very strong, but it’s flavorful and that’s why I like it so much.
Tolerance levels are very personal. I’m very sensitive to peppers, for example, but I can probably heat quantities of Dijon mustard that would make grown men cry… of course I used it as a spread on my toast as a kid. It all depends.
Depending on its actual use, we use any of Maille smooth Dijon, Maille seeded Dijon, & Inglehoffer horseradish seeded mustard. I prefer the seeded ones in salad dressings, and either smooth or seeded on sandwiches.