Which Mustard?

With the mostly interesting and thoughtful posts on Celery Salt and the follow-up tasting thread I thought I’d ask about mustard preferences.

I actually enjoy almost all styles of mustard from the really mild Bavarian Senf we put on boiled White Bavarian Sausages to the hot harsh English mustard for cold beef sandwiches. We usually have both types in the pantry. The Bavarian one does go with cheese but not the hot English.

We also treat ourselves to ’artisan’ mustards every so often and have just bought a ’Balsamic Mustard’ for a lot more money than we should have done: hope the Balsamic is original (64% Balsamic, 26% Mustard Seed, 10% other stuff). This I am expecting to be fairly mild and a great compliment to cheeses.

You can pay a small fortune for ’craft mustard’ or cock all for supermarket options: please post your go to Mustard and any speciality ones you think others might like to hear about.

<*))))))><

Colmans or death.

Twice a year, I buy this stuff and it’s amazing on almost everything but at $10 a jar, I use it sparingly

Edmond Fallot Mustard Crock - Dijon - http://www.amazon.com/Edmond-Fallot-Mustard-Crock-Dijon/dp/B0000TU7AO

When i Belgium, I stock on this stuff once a year - https://farm8.staticflickr.com/7223/7403746416_b5de35cbdc_b.jpg

That’s pretty much it for my mustard consumption. I’ll eat French’s mustard (brand) on hamburgers at a BBQ if I have to.

http://lustymonk.com/

Originally posted by jjsint
Colmans or death.

I fucking love mustard. I recently ordered a few highly-rated mustards to try from Amazon: Pommery, Batampte, and Savora. After going through all 3, the Savora is the one I ended up ordering a 4pk of.

I’ll have to remember to get some Lusty Monk next time I’m in Asheville, and try some of the other mustards in this thread..

Edit: I really wish some of these fancy mustards came in a squeeze bottle. As it is now, I have to manually spoon them into a French’s bottle I’ve been reusing...

Originally posted by AdamChandler
When i Belgium, I stock on this stuff once a year - https://farm8.staticflickr.com/7223/7403746416_b5de35cbdc_b.jpg

I buy the stuff in Lidl that costs 45p a jar. It does me right.

Depends on the occasion, English for beef sandwiches and steak; I like Dijon with roast chicken and with Frankfurters. Have yet to try the more specialised offerings beyond grainy mustard which is a big hit with Winter/Christmas dishes.

Like there is a single mustard? I usually keep 4 or 5 mustards and I feel that they are all completely different condiments. I’ll have to look up some the ones mentioned.

I Like Dietz and Watson mustard’s and will generally have about four or five of them available in my fridge at any time.
http://shop.dietzandwatson.com/collections/condiments-toppings