and their smokey bacon mayo
Somebody who makes surprisingly good mustard is Walmart. Their store brand Great Value mustard is really good.
That said, I prefer the stone ground to yellow.
I also don’t care what anybody thinks, but for me yellow mustard is only appropriate on hot dogs. Maybe it’s just an old habit, but it just so nicely complements the flavour of an all-beef frankfurter.
For everything else, I use Maille brand Dijon. Grey Poupon is not readily available in most stores for some reason, but I’ve tried the two brands side by side, and for most things I actually prefer Maille. Grey Poupon is slightly more subtle, but the stronger flavour of Maille is suggestive of horseradish, which makes it a better match for the things I usually put mustard on – roast beef sandwiches and Montreal smoked meat and assorted cold cut sandwiches. I’ve tried other kinds of mustards from time to time but they haven’t really stuck. Dijon is my versatile all-around fave.
I kinda think yellow mustard is the all-arounder mustard. There may be better choices but yellow mustard still gets the job done for so many things. E.G. I might prefer a dijon on my ham and cheese sandwich but yellow mustard gets the job done just fine too.
And yeah…yellow mustard for hot dogs is best.
Depends on the food and the setting.
At the ballpark or a backyard cookout? Hot dogs need yellow mustard.
A salami, ham, cheese, tomato, and onion sandwich, like you might get at a sub shop? A deli mustard, such as Gulden’s.
Roast ham? Keen’s or Coleman’s, used sparingly.
I’ll add some others.
Turkey sandwich? Sweet-hot
Chicken sandwich? Dijon (or sweet-hot if Dijon’s unavailable)
Roast beef sandwich? Course ground, spicy brown, or Dijon
Ham sandwich? Yellow or honey
Sliced Ham? Honey or sweet-hot
Potato or macaroni salad? Yellow or spicy brown
That, or Edmond Fallot Dijon mustard. I use it for both steak (and yeah, a good medium rare steak is fantastic with a good mustard) and as a base for a simple salad dressing.
Have any of you yellow mustard lovers considered moving to Rapaport, MI?
For me, roast beef gets Colman’s. I find Colman’s overall a bit one-dimensional, but that dimension works so well with roast beef.
I should have guessed the OP when i saw the thread title!
Different foods, different uses. Some things are better basic. Sometimes a little crunchy wholeseed, wine, heat, horseradish, shallot or tarragon is exactly what is needed.
Yeah, that’s my problem with Colman’s, too. I like a vinegary kick, not just HOT. I love vinegar.
I like Colman’s on egg rolls. In fact, Colman’s is more like Chinese mustard than anything other kind of mustard.
Yeah, the first time I had Colman’s, that’s exactly what I thought: tastes like the mustard from the Chinese takeout.
Depends on the Chinese mustard. I’ve had some where, so far as I could tell, they just changed the label on a bottle of French’s (my dining companions disagreed). But there’s this one place near me where the mustard is about five times hotter than I thought it was possible for mustard to be. I mean, I like hot mustard, but even I had to be careful with this stuff.
Yeah, at the places around here, I’ve never gotten any Chinese mustard with the vinegariness of French’s. It’s all been like Colman’s. I remember as a kid being confused, not by the heat, but the flavor. No other mustard I had up until then had that flat, hot mustard flavor.
That’s exactly how I’d describe Colman’s. I just checked my French’s in the fridge, and it contains not only vinegar, but also paprika and garlic powder (salt, of course, and tumeric for color the better to stain my clothes with).