The Mustards in My Fridge; Which Are in Yours?
Despite the fact that we are supposed to be in spring, the weather has been particularly winter-like in New York the last two days. I thought that a little spring cleaning might hasten in the season we have been waiting for so I cleaned out my fridge. I soon realized that I had no less than five varieties of mustard lurking in there.
As a condiment I don't think that there is one that is as diverse as mustard. Just in my fridge alone I have a Dijon variety from France that I use for vinaigrettes and coating roast lamb before cooking, a strong English mustard by Coleman that I serve with roast beef, and French's yellow for hamburgers. The latter works well for hot dogs as well, but I prefer to use Walter's Mustard (my favorite hot dog stand), which comes dotted with sweet relish.
Finally, I have a jar of the very strong mustard from Philippe's in Los Angeles, one of the places that claims to have invented the French dip sandwich. I seem to remember also having a jar of Gulden's brown mustard, but I guess that it I used it all and never missed it.
So tell me, serious eaters, what mustards do you use? Am I missing anything I should have in my fridge?
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67 Comments:
Cleveland's Stadium Mustard! It's so much better than yellow on hot dogs and hamburgers!!
NewtoNewYork at 7:09PM on 04/09/09
Funny, I couldn't resist the temptation to hit the mustard aisle last night and I came home with 3 new jars. I'm an addict. You need a spicy brown. And, not in your fridge, but you need some mustard powder. You can use it to make a variety of mustards in a pinch, (a good use for leftover champagne), or add it to sauces.
Mmm....mustard...
ProfessorChaos at 7:15PM on 04/09/09
I have Inglehoffer stone ground for when I make mashed potatoes. Also good with cheese and crackers.
gingercookiewithlime at 7:16PM on 04/09/09
Holy. crap. I. Love. Mustard.
Just last night over dinner I confessed to my SO how I often go into the aisle of the supermarket and stare at all the mustards and get all excited wanting to buy them all, but with 2 people in the house and 3 different mustards in the fridge already, find it hard to justify more (even in my mustard-addled brain). But you have five?!?! There's my justification right there!
The list . . . dijon (cant remember the name, maybe St. Something?), garlic mustard from napa valley, and a whole-grain champagne mustard that I picked up at a wine tasting in the Santa Cruz Mountains (but I just used that up today making cole slaw to eat with my matzah, so even a better reason to stock up!)
Oh, wait, serious confession here . . .I just realized I also have small packets of Gulden's and Grey Poupon in my purse that I stole from the luxury movie theater for when I'm out and there's no good mustard on hand. Yes, I am an addict.
Cebca at 7:17PM on 04/09/09
At the moment (in college), I just have the standard Dijon and wholegrain (I think the Dijon is Grey Poupon and the wholegrain is Maille). At my parent's house, on the other hand, I have about seven or eight additional varieties, including yellow and duplicates of several flavors of Stonewall Kitchen mustards that I got for Christmas from two different friends (both of whom clearly know me too well...).
I honestly eat Dijon mustard straight from the jar sometimes, and licking the knife when making a sandwich is an absolute necessity. Yum.
ChristineB at 7:18PM on 04/09/09
Sweet Hot Mustard-great with ham.
pamstar at 7:19PM on 04/09/09
Grey Poupon, Trader Joe's Dijon, Coleman's English Style, French's Yellow, Edmond Fallot Whole Grain Brown, A Tube of Spicy German, Fred's Horseradish Mustard. I am planning on making the Guiness Stout Mustard Recipe from Saveur tomorrow for the Easter Ham.....There is also an old jar of Tarragon Mustard lurking in there somewhere.
jdmcdonald at 7:24PM on 04/09/09
I have five different kinds in my fridge, one is the standard French's yellow and then four varieties of Maille's. You HAVE to try the wholegrain next time on your lamb, when it roasts it gets this indescribably nuttiness that's amazing!
GretchinF at 7:24PM on 04/09/09
Personally, I like a good horseradish mustard. I found one that actually has real wasabi in it (as well as some horseradish), and have been quite pleased by it.
I don't really understand the appeal of French's yellow, myself... but to each his own.
kitchenhacker at 7:24PM on 04/09/09
Did anyone mention honey mustard? I like to use it when making a dressing that I want to taste a bit sweeter... and it's great in glazes as well... I don't use mustard a lot, but you'd never know it from my fridge - all the usual suspects: dijon (a couple of types), honey, whole grain and the American standard: French's yellow. (hubby's fav)... So many mustards, so little time!
llincoln at 7:30PM on 04/09/09
i think i have about 10. i've started making them myself. i made a tarragon, a balsamic and a guinness one.
i love basic French's, dijon, and whole grains. YUM!
dmarina at 7:59PM on 04/09/09
I have 3 - French's yellow, Beaver sweet/hot, and Zatarain's Creole mustard. My mom buys it by the case (no joke) every time she goes to Louisiana because it's one of the things that I can't find in Oregon.
perfunctory at 8:20PM on 04/09/09
I have in the fridge:
whole-grain to add to various dishes
honey mustard for sandwiches
mango mustard
wasabi lime mustard that goes really well with seafood
mustard with peppadews, great in mac and cheese
I'd have Zatarain's too, but I haven't been able to find it lately. And there's a jar of horseradish dijon on the shelf ready to go.
patricium at 8:49PM on 04/09/09
these are the ones i always have in the fridge:
maille whole grain mustard
maille regular dijon
maille hot dijon
edmond fallot tarragon dijon
edmond fallot black currant dijon
bella cucina chesnut honey mustard
bella cucina balsamic mustard
billy bee honey mustard
inglehoffer??hot mustard
craziest thing about this list is that i have way more mustard in my fridge than actual food most of the time because i live by myself and order takeout alot
sustarz at 8:54PM on 04/09/09
I only have dijon, for my vinaigrettes. Don't eat hotdogs or hamburgers, and I don't really know how to incorporate it in my cooking
jo_wang at 9:01PM on 04/09/09
Okay, here we go:
Maille whole grain mustard
Grey Poupon Dijon
Horseradish mustard
French's yellow mustard
Honey mustard
Gulden's Spicy Brown mustard
Gulden's Spicy Brown Honey mustard
Peppadew mustard
Scorned Woman mustard (a jalapeno mustard--there's no wrath like a woman scorned!)
Dijon Dill mustard
Dijon Blue Cheese mustard
and finally Chinese Hot mustard.
I'm not counting the ones in the cupboard that my husband has forbidden me to open until I use up at least three in the fridge. Thankfully with warm weather, I'll be using them even more frequently!
dhorst at 9:10PM on 04/09/09
Mustard addict here. I'm glad to be among so many like-minded (palated?) people. I especially love Beaver brand varieties such as harissa and cranberry and the Benedictine Sisters garlic-dill. I also have a champagne-maple (I use it instead of honey-mustards) but I'm not sure of the brand. Of course I have the "regulars" Dijon, deli-style (with horseradish), and creole (whole-grained). No yellow here though. I just don't like it for some reason... Oh and there's an incredible pretzel place in Reading PA that makes amazing mustards too called "Unique Pretzels". Order some. Seriously. mmm
oregonpinot at 9:23PM on 04/09/09
Bunch of mustard lunatics here, obviously.
May I suggest a new item at Trader Joe's- their Aioli Garlic Mustard Sauce. Good stuff.
Eight or ten years ago, we visited the Mount Horeb (MI) Mustard Museum - which most of you posters here should avoid - which is run by a former lawyer named Barry Levinson. The guy has a great sense of humor, as well as a HE!L of a lot of mustards from around the world. I wandered around in there for a half hour and spent $75 before my wife grabbed my credit card and dragged me out of the place.
One of Barry's funniest riffs is his account of breaking the news to his mother - an entirely proper Jewish Mother who was very proud of her son, the laywer - that he was bagging the practice of law to open... a Mustard Museum.
He seems to be making a go of it, last I checked.
MikeLM at 9:50PM on 04/09/09
Mustard roll call.....
Weber's horseradish
Weber's honey horseradish
- Weber's is a local Buffalo brand...there horseradish mustard is legendary!
Inglehoffer Creamy dill w/capers - one of my favorites...absolutely wonderful w/just about any kind of meat or sausage.
French's yellow
Grey Poupon dijon
Briargate spicy brown - off brand I got at Big Lots I think...
Coleman's mustard powder
Whole mustard seed - one of these days I'm going to make my own!
I love my mustard too!
mepolo at 10:00PM on 04/09/09
Plochman's.... any type!!!
autopsyroom at 10:07PM on 04/09/09
Oh my gosh! I have so many.
Pommery Mustard
Pommery Mustard w/green peppercorns (my personal fave - I will often just stick a spoon in the jar and lick it slowly - it's amazing)
Pommery Fireman's mustard
Savara - there are those who would question its mustardness, but to me it's mustard
French's
Goulden's
Amora
Pommery Cognac
Mustard is my very favorite condiment. I love mayo, but if I had to pick? Mustard, all the way.
chisai at 10:16PM on 04/09/09
I second Cleveland's Stadium Mustard, excited to have some tomorrow at opening day!!
cares951 at 10:22PM on 04/09/09
Ok, so here's a funny mustard story for you mustard freaks: Many years ago my parents bought some sort of strange mustard and had it in the fridge. I came home drunk one night (I was a teenager) and must have had the munchies or something and decided I wanted to eat a sandwich with this mustard. However, it had not been opened yet and it had this weird sort of wax lid. I do not remember what brand it was! I could not open this sucker but was determined to! I wound up taking a serrated knife to the damn thing. Anyone recall a brand with a red wax lid??
arm1970 at 10:23PM on 04/09/09
Some store brand spicy brown horseradish mustard in the only mustard I currently have used on anything.
However, I do have 3 jars of Maille Pamplemousse mustard, and one jar of Coconut Mustard from Maille as well. None of them are opened. My brother lives in Paris and every year for Christmas gets me a jar of Maille that I actually want (like tarragon or garlic) and then also gets me a jar of the grapefruit (pamplemousse). He does this because the first French phrase I ever learned was "je suise en pamplemouse" which means "I am a grapefruit". He thought it was so funny that I get pamplemouse mustard every year.
Never have even opened it. Has anyone tried it? Is it actually good?
cheftastic at 10:23PM on 04/09/09
Why is your mustard in the fridge in the first place?
Here are some pointers about what you need to keep in the fridge and what will survive and thrive in the cupboard, pantry, or on the countertop.
For me, the mustard shelf has Beaver Sweet Hot, Beaver Hot Dijon, Grey Poupon (because I forgot I had the Beaver Hot Dijon), some cheap brown "bold" something (probably Gulden's), French's yellow, and a grainy German wine mustard that makes (vegan) bratwurst one of the happiest things you can put in your mouth.
JustAnotherDave at 10:46PM on 04/09/09
As an unabashed condiment slut [I, too, have blocked many a pickle aisle, in a giddy daze], I've got a number of those listed above. In addition, I've got a squad of Beaver mustards: cranberry [hello, turkey!], Maui onion, sweet/hot and my fave, Coney Island hot dog. It's this crazy mix of onions, relish, mustard and ketchup, kicked with a little horseradish - and it's perfect on a sausage or anything piggy.
And as a true resident of the great NW, I've got my go-to jar of Nalley's horseradish mustard. Not quite a stone-ground, so thick the knife stands at attention, it's got just enough horseradish to remind you it's there, but not overwhelming. This was the first mustard I remember tasting, and remains my benchmark for all of my other mustard explorations.
sallyforth at 10:47PM on 04/09/09
Ok, so lets DISCUSS this subject. I'm going to post a thread to start the topic per JustAnotherDave's point....What Condiments Should Be Refrigerated?
arm1970 at 11:08PM on 04/09/09
I am OBSESSED with the organic yellow mustard from whole foods. We're talking serious obseesion here, like I have to buy a bottle every time I see it for fear there might be an earthquake, or more horrifying: an organic whole foods mustard shortage.
dmartinxoxo at 11:09PM on 04/09/09
This is going to sound really lame, but a friend of mine served me a sandwich with fantastic mustard, and when I asked him what it was, he told me it was the King Soopers store brand spicy mustard! (I guess that would make it Kroeger's?) So I guess sometimes store brand can be cheap AND good.
I also like honey mustard...haven't found a favorite brand though. And not strictly a mustard, but mustard-related...dijonaise over seafood!
cycorider at 11:52PM on 04/09/09
french's classic yellow
gulden's spicy brown
grey poupon classic dijon
fox meadow farm raspberry honey
trader joe's sweet & hot
trader joe's aioli garlic
wicked natural caramel
wicked good dill
kdroste at 12:27AM on 04/10/09
OK, my fridge is almost exactly the same, but I have few others:
Inglehoffer German mustard for bratwurst (love it, love it)
Whole grain mustard for vinaigrettes & other delights
Honey mustard for pretzel dipping - not the creamy stuff, the tangy good stuff.
appoggiatura at 12:35AM on 04/10/09
Oh, and let's take it a bit further, too:
Mustard seeds - great for tasty rice and curries
Dry mustard for spice rubs
appoggiatura at 12:36AM on 04/10/09
you need a whole grain mustard in the fridge, the kind with the seeds not mashed up, for sure
justcook at 12:58AM on 04/10/09
quite a few commenters mentioned trader joe's mustard. while i love trader joe's, i'm gonna have to pass on their mustard. the label's lovely and it's cheap, but it doesn't pack any flavor. i stand by grey poupon, french's, and robert rothschild farm mustards.
banina at 1:30AM on 04/10/09
Ooh, Inglehoffer sweet/hot is just about the most delicious thing ever. I served it with big soft pretzels... fabulous.
BangieB at 1:44AM on 04/10/09
Why should mustard be refrigerated? Wasnt the idea of the travels of Columbus (pre refrigeration) to get spices to cover the bad taste of rancid meat?
Just curious. I dont refrigerate the french (not frenches) mustard at home
krekdayam at 4:14AM on 04/10/09
I have the following kinds of mustard at any given time:
Colman's
Dijon (usually, more than one kind)
2-3 varieties of wholegrain mustard (must have: w/g with Irish Whiskey and w/g with Beer & Black peppercorn)
raspberry wasabi mustard
cranberry mustard
honey
spicy brown (OH insists that we have it)
dill champagne
sweet Kuhne German
Inglehoffer stone ground
spicy Southwestern
hot Chinese
a couple of "strays"
And of course, 2 kinds of dry mustard (Colman's and Chinese) and mustard seed.
By the way, I have at least the same amount of various vinegars (and a slightly smaller arsenal of oils).
brooke29 at 4:48AM on 04/10/09
French's Yellow is a no-brainer staple, but I also keep their Dijon and Horseradish versions too - my frugality kicks in and I get them free on triple coupon days! I also keep Silver Spring Habanero mustard, and - when I can get it - Spicy Garlic Mustard from the Gilroy Garlic Festival The last two are great with cheese!
dharmon at 7:09AM on 04/10/09
Wow, I feel much more normal now, knowing there are people with more mustards in the fridge than I have. We always have French's yellow, Gulden's brown, Zatarain's creole, and Grey Poupon Dijon. Other mustards currently in residence include a wasabi mustard, a horseradish mustard, a raspberry mustard, and some sort of weird onion mustard.
Knitter at 9:46AM on 04/10/09
Every true Clevelander has a bottle of Stadium Mustard in the fridge. It's our heritage and we love it.
Our new mustard discovery is Koop's "Arizona Heat" mustard. It's incredible! Nice spice, a little sweetness. Excellent.
painaxl at 10:05AM on 04/10/09
I always have Boetjes! from rock island, Il. Had it once while visiting Illinois and now bring it back every time I go.
plus grey poupon and guldens.
jigga at 10:55AM on 04/10/09
Just learned that my fave is made by Plochman's:
www.plochmans.elsstore.com/view/category/497-kosciusko-mustards/
You really need a big, grainy mustard for wursts/choucroute.
Kerosena at 11:23AM on 04/10/09
I usually have three or four mustards on hand at any given time.... in recent years, it's become my favorite condiment.
The best is Honeycup mustard. It's thick and grainy and almost molasses-like in consistency. Honestly, I could eat it by the spoofun!
lizaj at 11:33AM on 04/10/09
Mustard! On hamburgers, hot dogs, in salad dressing, on sandwiches, in dips, on saltine crackers (yep) ... Love it!
I have some generic yellow mustard, Plochman's yellow mustard, Wegman's own brand of Dijon, some stone ground Irish mustard with Whiskey, German brown mustard, and a can of dry Coleman's mustard in the cabinet.
You can have the ketchup! But, don't take my mustard!!
I even made my own ground mustard once with garlic ... yum!!!
TwoBarkingDogs at 11:50AM on 04/10/09
Oh Oh .. and you can't leave out ... the large jar of Zatarain's Creole Mustard in there too!!
TwoBarkingDogs at 11:51AM on 04/10/09
I recently bought a bottle of Nathan's Original Coney Island Mustard to try on hot dogs and it's pretty good.
Nunda Mustard ( http://www.nundamustard.com ) is a local company that has some really good mustards. My favorites are
Horseradish Caraway
Cracked Peppercorn
Cajun Onion
randyzip at 11:56AM on 04/10/09
I am always after my condiment freak of a fiance to use some of the mustards in our fridge. That being said, there is a local Chinese place that has the best hot spicy Chinese mustard and we always ask for like quadruple the amount they usually give out so we always have some in the fridge. Among our many other mustards.
lo82070 at 12:07PM on 04/10/09
Hurray for mustard freaks! I feel so much better now.
dhorst at 1:05PM on 04/10/09
Haha, I second dhorst. I've found my tribe!
Cebca at 2:38PM on 04/10/09
I'm actually (the minority here) not a huge fan of mustard; I don't, say, like it on a sandwich or burger. But. I cannot cook without it. As an ingredient mustard is beyond necessary, be it salad dressing, egg salad, lots of marinades for beef...so while I don't share ya'll's passion, I understand it.
in my fridge is
Maille dijon, always.
Ingelhoffer honey mustard
French's yellow (for a friend who always wants some when he's here for dinner)
and I keep dried mustard powder on the spice rack (Penzey's)
AliceBlue at 3:35PM on 04/10/09
Currently in my fridge:
Kalamata olive mustard (Olivier, from Williams-Sonoma)
German Medium-Hot mustard
Bavarian Sweet mustard
Sesame Mustard (Napa Mustard Co.)
Sweet Garlic Mustard (Napa Mustard Co.)
Jack Daniel's Honey Dijon mustard
French's Yellow (for hot dogs)
cafire at 5:51PM on 04/10/09
I think you have a nice variety of mustard myself. The only thing I would add, I'm not too sure you'll be able to find that far north, and that's a mustard based South Carolina style BBQ sauce. Of course, you could make your own. It may sound strange, but I swear it's good eats. This is coming from a a BBQ fanatic who is more into the traditional Lexington style and Eastern Carolina vinegar style. That South Carolina style sauce is some good stuff.
I must ask...
I don't keep my mustard in the fridge. Am I nuts for doing this? I don't keep my ketchup in it either.
Raiders757 at 7:28PM on 04/10/09
@brooke29 - where do you get the raspberry champagne and dill mustards? I LOVE dill, and the raspberry is too different not to try!
dharmon at 8:23PM on 04/10/09
I didn't read all of the comments so not sure if this has been mentioned, but wanted to give a shout out for Kozlik's (from Toronto). They have a little stand in the St. Lawrence Market where you can try any of their about 40 different kinds of mustard, with pretzel sticks or fried peameal bacon, divided into sweet, savory, and hot...YUM! Right now I'm stocking Amazing Maple, Triple Crunch, Double C, and Balsamic Fig and Date.
svenesaes at 9:54PM on 04/10/09
Honeycup Mustard is the best, hands down, honey mustard around.
mrMatt at 10:03PM on 04/10/09
I usually have about a dozen on hand, and they vary. German, Bavarian and French all rock, as are many homemade and artisan varieties.
Frankly, I am surprised no one here has mentioned how awesome the Sierra Nevada mustards are. Their Pale Ale Honey is perfect with ham or anything you want a great honey mustard for, I love the Porter Spicy Brown with brats and cured meats, and the Stout Stoneground is perfect for recipes that call for a good grainy mustard.
I am not fond of French's or Coleman's, but I will use them on a hotdog if there is nothing else around.
Cheers,
~ Paula
Paula Maack at 4:22AM on 04/11/09
I have dijon, stone ground and Irish stout mustards in the fridge right now. I'm currently out of (and must buy more) a smoked flavor mustard that I like to keep on hand for meatloaf making. BF is keen on mustard instead of ketchup in his meatloaf. I like either Jack Daniels Hickory Smoke flavor or Hannaford's brand BBQ mustard for this purpose.
In my pantry I also keep mustard seeds and powder. Sometimes we crush the seeds and add them with some of the powder to bread dough. The resulting bread is fantastic!
Amandarama at 10:57AM on 04/11/09
@Paula Maack--you just had to make it easy and link me right to the site. Now that I've ordered that lovely trio of Sierra mustards, I have to make sure I get the pkg. before my husband sees it, and slide them into the fridge without him figuring out that there are three new jars of mustard in there.
dhorst at 11:11AM on 04/11/09
I haven't seen it mentioned, but Heinz sells a spicy brown mustard which is very good and also very inexpensive.
dmcavanagh at 11:38AM on 04/11/09
Um . . . we have about ten mustards . . . radioactive yellow in the French's squeeze bottle, Gulden's, supermarket brand dijon for cooking, Maille dijon for vinaigrettes, Nance's sharp and creamy for my sandwiches, Jack Daniel's of some sort to put on sandwiches for my father-in-law and other visitors, Koop's Arizona Heat (my husband's condiment of choice for many things), at least two kinds of honey mustard for sauces, some kind of fancy raspberry honey mustard dip (Rothschild's, I think) for pretzels and the like, and a few bits and pieces of other assorted flavors. Sometimes we have my mother's homemade mustard and it rocks in almost everything. We also keep Colman's dried mustard and whole mustard seeds on hand for rubs, sauces, picking and the like.
But if you think we have a lot of mustards, you should see our hot sauces and other chili condiments . . .
Mizbee at 5:22PM on 04/14/09
@Mizbee...you sound like me and my pantry! My store tends to close out weird and exotic sauces, so I scoop them up at $1 a bottle to experiment with! The latest - blueberry pomegranate vinaigrette!
dharmon at 9:42AM on 04/15/09
I personally really don't like mustard, but my 7 year old does. We have French's Classic Yellow, French's Spicy Brown, and French's Honey Dijon.
DonnaJEng at 4:01PM on 04/17/09
classic yellow, spicy brown, cranberry-honey(awesome) and
pkts of white castles' dusseldorf mustard. And my own mix of
2/3 cup ketchup + 1/3 cup mustard to make a hamburger or meatloaf
meat sauce.
rwcantrell at 11:20PM on 04/18/09
oh and I almost forgot O'Charley's honey mustard that I pick up at
Sams' Club.
rwcantrell at 11:23PM on 04/18/09
Löwensenf Extra hot German mustard
California Harvest chipoltle & lIme mustard with roasted garlic
Zatarain's Creole mustard
Ort Farms horseradish mustard
Maille Dijon mustard
salpico at 11:44PM on 04/18/09
Grey Poupon Harvest Coarse Ground, Guldens Spicy Brown, Hellman's Dijonnaise.
mcscajun at 10:21PM on 04/20/09
Guldens Spicy Brown is a beautiful thing. I use it on sandwiches and hot dogs. But for yellow mustard, I prefer Plochman's. I once tried Emeril's honey mustard, and I disliked it so much that I threw it away after two whole-hearted attempts at eating it with my favorite chicken strips. I'm still looking for the best honey mustard.
eslinger at 10:07AM on 04/28/09