Mine too. French’s will do. Dijon has superfluous wine added, useless but too sweet when there’s enough to make a difference. Plain yellow too dull.
Plain yellow is acceptable in any circumstance that calls for mustard. All the other types have specific use cases; a given mustard may be better for certain dishes but none are as universal as the plain stuff.
I like Plochman’s but mostly for the little barrel. I really can’t tell it from French’s. And being near Cleveland we have to have Stadium mustard. It is best on sausages. And you don’t need much. Every time I get a BMT at Subway and ask for a little mustard the server paints a 1 inch wide stripe down the whole sandwich and looks for approval. And of course Chinese mustard for egg rolls.
I used to be more into mustards but it’s cheapie Dijon for almost eveything now. House brand or Aldi Burmans. The only exception I can think of is when I use yellow mustard from the dollar store for a slather to help BBQ rub stick to brisket or pork shoulder.
I’m pretty much the same. While I love many different mustards and each has its place I definitely use yellow mustard the most. Dijon second. Others here and there.
I won’t say you’re wrong, because de gustibus and all, but I will say that I disagree. I’ll eat yellow mustard if that’s all that’s available (and don’t much distinguish between the different brands of it), but I maintain that anything that yellow mustard is good for, brown is better, and the best brown mustard is Cleveland stadium mustard.
Which is not to say that stadium mustard is the best for every application. It’s the best for sausage onna bun, but dijon, for instance, is better on a hamburger, and you want something really strong and spicy on a pot roast or egg rolls.
Big fan of most mustards here, but my go-to yellow may be a little bit of a cheat, as it’s a horseradished yellow mustard, but Buffalo’s very own Weber’s. It looks just like a yellow mustard but has a little bit extra (but it’s not all that horseradish-y, to be perfectly honest). Love that stuff. Then, Plochman’s. And it all depends on what I’m eating. I probably go for a spicy brown mustard (Kosciusko, in my case, made by Plochman’s) more of the time, but it’s pretty close. I’m not a huge fan of Dijon mustard or wine flavor in my mustard.
Ooh, I like the sound of that horseradishy mustard.
(Mean Mr. Horseradish…nah)
mmm
I only had it in brown style mustards before, so this was different as a standard yellow-looking and textured mustard. Comes in a tub-like container to spread with a knife, not a squeeze bottle (at least the containers I’ve had have always been of this type.) Just a little bit of extra kick to make it different enough.
I’ve heard yellow mustard referred to as kids mustard. I really was surprised to learn that people actually prefer it, and assumed that was just the cheap stuff that was supplied and had a more generic taste. So not the best but passable enough for most people.
To me you can’t beat a spicy brown deli mustard.
It’s really almost a different condiment to me. Usually a bit more vinegary and with that taste of turmeric, which other mustards don’t have.
To me mustard is like hot sauces inasmuch as some are better for some uses than others. They can all be good, just in different ways that lend themselves better to different uses.
For example, a classic Chicago hot dog recipe calls for yellow mustard and is best that way (I think). I’m sure you could use a different mustard in a pinch but yellow is the way to go for that.
Yeah, I wouldn’t dream of a brown mustard on a Chicago dog. A Polish, though, can take either, though is typically served with yellow at places around the city. At home, I’d serve it with brown.
For most things I prefer Coleman’s. But for devilled eggs and corned beef, I’ll take a spicy brown. There are few if any situations where I’d prefer yellow to anything else.
Slightly off topic: back in the 90s when that Grey Poupon commercial was still part of popular culture, my son was in high school. He was out with some of his friends and they pulled up next to some fancy expensive car at a stop light. My son quickly scribbled a sign: “Pardon me, do you have any Grey Poupon?” and held it up to the window. The driver of the other car responded by holding up a bottle of Grey Poupon. The kids went absolutely nuts over that.
That’s pretty much me. I’m fine with yellow, but never prefer it. I usually will go spicy browns before Dijons and stone ground in about that order. Honey mustards for very specific things. I sometimes like using Duke’s brown sugar bourbon mustard for ham, particularly as a sweeter base for a glaze. For every day use like pulykamell I’m a little partial to Kosciusko (have some in the fridge right now) though I grew up with Gulden’s and nostalgia looms large with that one. Speaking of which…
I really think French’s yellow is what a majority of people (particularly of a certain age) grew up with in the US in homes, schools, fast food, you name it. It certainly was for me - it was and sorta still is the default mustard in the US. And while that doesn’t fix taste preferences in perpetuity, it can certainly help set them. I don’t eat a lot of ketchup, but when I do it is always Heinz. I do eat a lot of mayonnaise and when I do it is always Best Foods/Hellman’s. etc.
I am with you. I prefer plain old yellow mustard on many things. Hot dogs for example.
On some other things, I prefer brown or even horseradish mustard. I dislike honey mustard.
My second fave. It depends on what I am eating with it.
I’m a French’s fan. Good ol’ home vibes in that mustard.
Plochman’s will do, but as mentioned above, the barrel squeeze bottle is most of the charm. That, and Plochman’s was riiffed on at least twice on MST3K. Once during ‘The Giant Spider Invasion’, and I believe the other time was during one of the host segments of ‘Cave Dwellers’.
Coleman’s English mustard, something with real bite, and you only need a tiny amount.
I can’t stand the sour American mustard.
Woeber’s is a local company here in Ohio that makes some awesome mustards. My favorite is their Jalapeño Mustard. Yummy, spicy, zero calories, and only $2.10 for a 16 oz. bottle.
that’s White Castle mustard :-]