If you have
issues wading through the thousands of barbeque sauce options, then you’re
going to have a lot more issues trying to pick your favorite mustards . . .
There seem to be millions of them.
But mustard is
also a more “divisive” condiment than barbeque sauce, and a lot of people just
don’t care for the spicy stuff. For a number of people, mustard simply boils
down to the bright yellow goodness we put on hot dogs every summer. We run into
the grocery store, grab a squeeze bottle of French’s yellow mustard (or
something equally grocery-store-shelf visible), a bottle of ketchup, jar of
sweet relish and we’re off to the cookout. And that’s it.
Let’s add a few
twists, and expand y com our mustard horizons just a touch.
First, yellow
mustard. This is what I reach for first when I’m having a couple of hot dogs.
My usual pick is French’s, if for no other reason than it’s the one I usually
see first on the shelf, but Heinz is readily available and just as good. These
are all pretty simple, with just a touch of bite. Ya gotta love the electric
yellow color, though.
Sweet mustard
works with a number of foods. No, not hot dogs, but as a dip, or on a grilled
ham and cheese, with a cheese plate, on grilled chicken or pork, or on the side
with your Easter ham. Find one with a good balance between the sweet (usually
honey) and the mustard. A simple choice like French’s Honey Mustard doesn’t
offer a great deal of complexity or underlying spice, but it’s cheap and easy
to find. Gulden’s has good sweetness and a bit more spice.
Some of my new
favorites are Little Thief Mustards, available through Lucero Olive Oil (www.lucerooliveoil.com). Try the Tequila Jalapeno Kiss, Beer Blaze or Sweet Roasted Garlic. All have
good depth and aren’t moderately spicy. Good as dips or ham and turkey
sandwiches.
(As an aside,
our favorite, Harrington’s Honey Mustard isn’t in the lineup because to order
two jars costs more to ship than purchase. For a $14.95 item, $14.99 is simply
a ridiculous shipping charge, so we didn’t order any. This is an issue most
companies have favorably addressed, but some, like Harrington’s, whose products
we love, charges for shipping based on purchase priced, not on weight or a flat
fee up to a certain dollar amount. Lucero, as a comparison, charges a flat rate
of $8.95 for an order up to $100, and free shipping after that.)
Want spice? The
whole world just opened up.
Start with
Gulden’s Spicy Brown Mustard, a pantry favorite, has good moderate spice, and a
smooth, creamy texture. Nathan’s regular Cooney Island mustard is a good choice
for hot dogs (go figure), but I found their Spicy Brown mustard OK on spice,
but a bit off-putting on texture with a slight mushy grainy feel. Kosciusko Spicy
Brown Mustard has mild spice and is smooth and creamy. Grey Poupon, another
household favorite, offers a wide variety of mustards (like Guldens), from the
standard dijon to a slightly seedy Country Dijon to a more robust and seedy
whole grain mustard. None are too spicy. I use Grey Poupon on sandwiches, with
pork and in vinaigrettes.
Want more kick?
. . . Start with the classic Coleman’s Mustard in the iconic small jar. They,
too, make a variety of mustards, but are best known for that English mustard
and a sharp mustard power. Try adding the powder to spice mixes and barbeque
rubs. The jarred mustard is great on pastrami, corned beef or roast beef
sandwiches or brats and other sausages. (Bangers and mash anyone?)
Horseradish
lovers owe themselves a jar of western New York regional favorite Weber’s
Horseradish Mustard, a sharp, nose-clearing yellow mustard loaded with
horseradish . . . perfect for sandwiches, a rub on pork or with brats.
Where to start?
Find a mustard you like and try other varieties within its family. Ask a few
mustard-loving friends what they like and add those choices to your pantry.
