I use French’s, Plochmann’s, and Heinz pretty much interchangeably. I like Plochmann’s because it’s local, but I can’t stand their bottle, which always gunks up on me and, even if it doesn’t, becomes a bit difficult to squeeze and get the last 1/4 bottle of mustard out. It’s all yellow mustard–I couldn’t pick them out of a lineup unless I prepared beforehand (and I’m not sure even then.)
My favorite mustard fir sandwiches is Kosciusko. Nice zippy tang to it, whole, small grained seeds, no sweetness, medium mustard bite. I have no idea if it’s distributed beyond Chicagoland, but it’s fairly common here. It’s the mustard I grew up with.
When I get the craving for some pure mustard heat, I go for the Colman’s.
Ennui already beat me to the recommendation of Bertman’s Ballpark Mustard (there’s another Cleveland brand of stadium mustard that’s nearly as good, but Bertman’s is the best). That stuff is God’s gift to hot dogs and other sausages, and when I lived out of state, I had to bring back a couple of bottles every time I came home to visit.
Asympotically fat’s warning about British mustards is especially apt, given that they look almost identical to the plain boring yellow mustard that’s so common in the US. An unwary American could easily be misled by that visual similarity.
And while American dijon mustard isn’t mixed with mayo, there is an American product called “dijonnaise” that is a mixture of the two. That might be the root of the OP’s confusion.
Te best grainy mustard I’ve ever eaten has been Vieux de Pommery. I pretty much ate an entire large jar in 6 months. Amazing with a cheese board or charcuterie.
I’m big on Keen’s for hot mustard.
Lakeshore Whole Grain Mustard with Stout (or with Guiness) is just that, whole mustard seeds, deliciously crunchy on a sandwich. I really love, though, Mister Mustard , Hot and/or Sweet Hot. Heavenly!
Personally, I find English mustard much hotter than Chinese. Many Chinese mustards, I can barely even tell that they’re hot at all. I think, though, that they might just be getting their heat from a different spice, one which for whatever reason I happen to be less sensitive to.
As far as I know, they all just get their heat from mustard seeds. If you want to make your own, just combine equal parts mustard powder and water and wait 15 minutes. This’ll give you a pretty hefty kick, no matter what mustard powder you use.
All types of mustard. My choice would depend on the dish really. Basic French’s yellow mustard is just perfect on a hot dog with onions and relish on a white bread bun. I love the grainier mustards on other meats and sandwiches. Inglehoffer stone ground is a favorite. Honey mustard makes a nice salad dressing or dip on occasion, but I often find them too sweet. But hot mustard like the kind you get from Chinese restaurants on an eggroll is fantastic! I haven’t tried any fancy mustards, but I’m game.
You might just be eating at lousy Chinese places. As puly has mentioned, mustard powder + water + 15 minutes and you have sinus-clearing mustard. If the mustard you get doesn’t do that, it’s old.
Certainly possible, though the folks I was eating with found them plenty hot enough for their tastes. And I’m also highly tolerant of horseradish and wasabi, which I think are the same active ingredient as mustard. But I was still impressed by the heat of English mustard when I tried it (not overwhelmed, but impressed).
I loves me some mustard. Don’t know if that makes me a connossieur.
Grocery stores have greatly improved over the years and I disagree a good store would not have tasty mustard. I mean, it’s easy to make. Use Canadian seed, good vinegar, maybe some wine or wine vinegar, add tarragon or wasabi or horseradish.
I like the spicy German senf, the extra hot Colman’s, anything made by Maille – which any grocery store here would have. Extra hot Dijons and old fashioned (excellent glaze on salmon, lamb or pork) are appreciated. French’s is just okay. I didn’t find Plochmanns that distinctive, but only used a few times. Honey mustards don’t do it for me.
