Need to restock, what are your favorite deli mustards? Haven't ever found a yellow that I'm very fond of, but love deli type mustards for brats, sandwiches, rubbing on belly, ya know, whatevs.

Usually get Inglehoffer or Beaver but would like to check out something new.

Thanks

For me, good old French's is the taste I look forward to on hotdogs and burgers. It's not gourmet, but it is the taste of spring, summer, baseball, and good times with family and friends, both here and gone, but not forgotten.

Good ol' French's yellow for every day use and Grey Poupon.

I recently bought a few pounds of mustard seed to try to make my own though. I'll report back on the results.

For everyday regular yellow mustard, French's.

For speciality, I like spicy mustard. A local Bavarian style tavern makes their own spicy mustard that is awesome, I can eat a whole jar in one sitting (with pretzels of course) if I'm not careful.

I just found Inglehoffer. I just happened to notice the word 'Sriracha' on the bottle and picked it up and it said Sriracha Mustard, bought it. It's awesome.

Koskiusko or Gulden's Spicy Brown.

Grey Poupon, both regular and Country Dijon

A local Maine product, Maine Maple Mustard. Sweet, but really good on pretzels. I need to find a source for soft pretzels up here in the tundra.

Beaver!

I'm with PHPaul and like the kosciusko.
A good brown mustard.

Mmmmm.....

Horseradish and mustard. You guys are killing me.

I've been growing my own horseradish for a couple years and the homemade kind in awesome. I'll have to mix some with my mustard.

Beaver on my pretzl out of the wood fired oven with cold beer...
mmm mmm mmm

Grey Poupon Deli, a Hebrew National over wood or charcoal, and finely chopped Vidalia onions.
Mucho delicioso.

My favorite store bought, too.

quote:

Originally posted by SIG4EVA:

This is from Estonia. Don't use it backwards.

Found this at disney world. We love it.

https://www.amazon.com/gp/aw/d...X4WPNQJAD0TM07F0FQGP

Publix Horseradish Deli mustard is pretty good.

I worked with someone a few years ago who brought in corned beef and cabbage for St. Patrick's Day annually. She never asked for anyone else to bring in anything. I finally found out she didn't have some condiments, so brought in several types of mustard - none of which was French's.

Stone ground, Chinese, Dijon, other types. I'd recommend going down the aisle of a supermarket and picking up a couple of small bottles of different kinds - there are a variety of tastes and consistency that will complement many different foods. One word of caution - if you get the Colman's dry mustard to mix up, be aware that it can rival Chinese mustard for spiciness!

That reminds me - I need to pick up some mustards tonight. I have a couple of corned beef cooking in my sous vide unit now to take into work tomorrow - St. Patrick's Day! I'm at a different place from what I described above, and offered to make it this year. 48 hours in 135 degree bath. I trimmed off the excess fat, separated the meat into 2 pound bags. Each bag has 2/3 of a cup of a mix of beef stock and salt-free beef broth, 2/3 of a cup of stout, and 1 tablespoon of pickling spice. I did a test of it a few weeks ago, and it was well-received.

Tabasco spicy brown mustard