Serious Eats - seriouseats.com

Edmond Fallot Dijon is the best and I'm not just saying that because it's Thomas Keller's favorite. Grey P. tastes vile when tested beside Edmond Fallot.

Koeze Creme Nut fron Grand Rapids, MI is the best peanut butter in the US. Buy through Zingermans.

i LOVE the taste test posts. Keep em coming!

Thomy hot mustard is the best. It's sinus clearing goodness. Now i have to try the Trader Joe's brand, as i've been looking for something that is easier to find here in the US than Thomy.

I'm kind of sad Zatarain's didn't make the list.

Well, I guess I fall in that "not to be trusted" category. Not sure what it is, but I've NEVER been able to eat mustard. And it's not just an "ew, no thanks" reaction - even the smell makes me ill. Hubby loves it, though, so we have several options in the fridge. I just ignore them.

I do admit that it was still enjoyable to read the taste test, especially from afar, where I don't run the risk of actually smelling it. :D

I'm offended...sort of...Mustard makes me vomit almost every time I try it. I want to like it. People tell me all the time about how good it is. But everytime I come in contact with it, my eyes water and I dry heave. And people try to sneak it into things!!! I understand people's love of mustard, but I'm campaigning for full mustard disclosure. Who's with me?

Is is weirder that I'm pleased that SE acknowledged my favorite mustard (Kosciusko) or that I'm "proud" of a condiment?

Interesting post. Just wondering, how did you guys taste test all those mustards? One after another, a category at a time? Did you guys taste it by itself? Or with a pretzel or something?

Admiration Deli Mustard from New Jersey is my favorite and better than any brown or deli mustard that I've had.

Colemans' dry (powdered) mixed with Wild Turkey instead of water= head explosion. My Grandpa's trick I learned in 1967.

@jo_wang: I made everyone complete the tasting in three minutes! No, kidding. We stretched it out over the course of a few days and divided it by category: yellow, dijon, honey, spicy brown, etc. Pretzel sticks and leftover bagels (from our other tasting) were always accessible.

As long as we're on deli foods, you should do a pickles taste-test.

Sabrett mustard is one of my favorites. Didn't have it for ages and found it at a small market. Brought back the memories of the hot dog vendors when growing up in the Bronx.

I have mayo phobia and mustard hate, both. French fries are mere delivery vehicles for ketchup, yum! And I heart pickles!

The mayo/mustard combo made eating sandwiches difficult as a child. Dry bread with dry filling isn't very pleasant. I will always cherish the little restaurant in Yellow Springs, OH where I discovered that Italian dressing was my key to edible sandwiches.

Mayo taste test?
PB taste test?

@tinytim - that sounds awesome!

So glad you mentioned the Trader Joe's Dijon. It is good, but I agree it should come with a warning label. I actually considered returning it the store and telling them they put the wrong mustard in the jar. It is soooo hot! Can't be used like reguular Dijon. But it is good.

What does #2 mustard seed taste like? # 1 mustard seed. The ratings grades 1-4 work out to uniformity of the seeds. #1 are in a very narrow size range and allow no off color color seeds, as you go down to 2-4 the size of the seeds can vary more, and greater amounts of off colored seeds are allowed. The importance of this is when the seeds are ground, the color of the seed is more uniform in the number 1 grade.grading is similar for yellow, brown and black seeds, the size and color variances set the grades. #1 grade is always the most uniform in color and size.

Also as you mix the size of the seeds, when you grind them you have a greater increase in heat in the seed grinder mostly because the larger seeds are forced through grinders which are designed to give a fine ground product and are set to accomodate the small seeds so they do not pass through without being ground.if the seed range is too large, it can decrease the flavor and pungency of the finished ground mustard.

I'll stick to french's,.....sowwy :-(

As for the Zatarain's Creole that some have mentioned above, I have it in my fridge, and I really really wanted to like "Creole mustard"--I just like the idea of it. But it just didn't taste right on anything I've tried it on. It's quite spicy, but since I have a dozen bottles of hot sauce in my fridge and eat chiles like candy, I should like that, right? But no, I just can't seem to find something that Zatarain's complements, and I end up using one of the Gulden's, Plochman's, Grey Poupon or Maille in my fridge.

The Maille that is available in France is so much stronger than its American counterpart! It's like eating a spoonful of wasabi, it's so strong.

@kerosena- thank you for making my day hilarious.

I'm with the non-mustard lovers. I just can't help it! Its no my fault! But I understand the distrust. I don't trust people who don't like cheese. I understand not being able to EAT cheese, but not LIKING it? Just because??? how can one live?

Thanks so much for this, especially the doodles at the end. My 6 year old daughter eats mustard on absolutely everything, including bagels, rice, and pasta (for breakfast!). Oddly enough, when I was pregnant with her I craved mustard and ate it every day (also for breakfast.)

A few of the brands you mention above are new to me. I'll have to bring them home so the Mustard Princess and I can taste test ourselves.

I agree with many of your mustard picks, but must dispute your reference to Whole Foods 365 olive oil being a winner. I tasted it on a spoon - not with bread, just the extra-virgin olive oil itself. It was all fat up front, a big blast of pepper in the throat, and absolutely no nuances. For an excellent, inexpensive extra-virgin olive oil try Costco's Kirkland brand.

My unforgettable mustard experience was at the elegant Maille store in Paris. I tasted (and bought a jar) of Dijon with lime. Really extraordinary.

I was seriously missing some German mustards. Salpico's fridge
at least got some:
Löwensenf Extra Hot Mustard
Hengstenberg Sweet Mustard

If you haven't tasted Löwensenf Extra Hot - you haven't
had mustard, yet. ;)

Being European - I simply don't get along with the typical American mustard - I do miss the punch and balanced taste of most European brands - may those be Dijons or the german varieties.

Canada grows over 90% of the world's mustard. I'm a fan of Kozliks but I don't know if you can get it outside of Canada. Every time I'm at a market where their samples are out I can't resist. I FINALLY bought my first jar recently, their "Double C". It's a course Dijon. I don't know why I wasn't buying it before even though I knew that I liked it.

Spicy brown - Boar's Head with Horseradish (used to love Kosiuscko, but switched). Great on hot dogs.

Dijon - Grey Poupon & Trader Joe's.

One thing I remember from either Cook's Illustrated or another review, the heat in Dijon mustard dissipates rapidly as it sits on the shelf - opened or unopened. Perhaps, because the volumes are so high, the TJ is especially fresh and thus hotter?

Cooks Illustrated (Cook's Country?) recently did a Dijon mustard testing, and picked Grey Poupon first, and Maille second. A year or two back, Consumer Reports did a mustard review: they observed that the heat of Grey Poupon decreased with time. I observed the same thing, but an unopened refrigerated jar was still hot after the first jar (from a two-pack from Sam's) had gone tame.

Löwensenf is very good.

I'm surprised no one took powdered mustard (in the familiar yellow can), mixed it with enough vinegar (or you can use water) to bring it to the desired consistancy, and then let it marinate for a few minutes. That'll warm your tonsils.

I'm suprised that no has mentioned Bauer's mustard. It's made in Maspeth and can be purchased at Karl Ehmer stores.

Growing up the only mustard we had in the house was Red Pelican, which was a Belgian-style spicy brown made in Detroit. Unfortunately it's no longer in production. I've spent countless dollars and hours searching for a replacement, and Zatarain's Creole Mustard is the closest I've ever found. It definitely deserves a place of honor on this list.

1. Sorry, but Grey Poupon is really not very good. 2. Maille is OK, if fresh. 3. Hands down best Dijon mustard for the the price is Wegman's. OK, it's not available everywhere, but if you can get it, then get it. Only mustard that has a freshness warning on the label. 4. Lowensenf is also good, but pricey compared with Wegman's. 5. When Cook's Illustrated tested Dijon mustards several years ago, Roland came out on top. Still not as good as Wegman's but better than Maille.

Kosciusko Beer mustard is also wonderful.

After participating in this thread a few days ago, I came across this great website, and have already placed an order for some exotic mustards:

http://www.mustardmuseum.com/

Maille is what all the best Chefs in the world use. Dijon, stone ground, you name it - Maille wins.