Dijon Mustard - What's Your Favorite? Ever have a mustard tasting?

Discussion in 'Food & Cooking' started by schmoozer, Apr 19, 2010.

  1. schmoozer

    schmoozer

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    Recently a new Dijon mustard turned up at the local Trader Joe's - Trader Joe's Whole Grain Dijon Mustard imported from France.  I like the strong flavor and the whole mustard seeds - it has a nice texture and goes very well with many of the dishes I cook and the sandwiches I make.  It's quite a bit more intense and flavorful than the earlier TJ's Dijon that I tried.  A couple of friends feel the same way.

    This new mustard got me thinking about trying a few other Dijon mustards, and maybe even having a mustard tasting.  So, what is your favorite Dijon mustard?  Does anyone have ideas about how to structure a mustard tasting?  Thanks!
     
    Last edited: Apr 19, 2010
  2. phatch

    phatch Moderator Staff Member

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    I'm a fan De Maille whole grain dijon.
     
  3. indianwells

    indianwells

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    My favourite is Grey Poupon smooth Dijon. I'm not really a fan of grain mustard except in mustard mashed potato.
     
  4. skatz85

    skatz85

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    whole grain for sure but like above poster said different kinds depending on what im eating or using it for. i used in a sauce once and eat it with some terrines but sometime the smooth kind is better like on a sandwhich.
     
  5. ishbel

    ishbel

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    I prefer smooth Dijon mustards - Grey pupon for choice or failing that, Maille.

    However, many years ago the parents of a family friend (Dijonaisse) used to make their own Dijon mustards for family and friends - a great tarragon flavour and an amazing dijon with horseradish.  Sadly, as they got older, they stopped making the stuff.
     
  6. kyheirloomer

    kyheirloomer

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    I have to say that the whole Dijon mustard thing is starting to bother me.

    Don't get me wrong, there's certainly nothing wrong with Dijon. But there is a whole range of really great mustards out there (not to mention homemade ones). But you'd hardly know that, given the almost exclusive attention paid to Dijon.

    That aside, I prefer the smooth Dijons. There are, IMO, better whole grain versions for when I need that texture.
     
  7. eastshores

    eastshores

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    The best mustard I've ever tasted, was at a company christmas party catered by a german deli. I took a whole container of it home, but it was not labeled, it was in a standard small clear container, so perhaps they actually made their own mustard. I've tried to find something as good in the supermarket, even shelling out money for "german" mustards but nothing has really met that bar.
     
  8. schmoozer

    schmoozer

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    Last edited: Apr 19, 2010
  9. mikelm

    mikelm

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    Well, I'm really a fan of TJ's new whole-grain, Dijon-style mustard.  Will be getting a backup bottle this afternoon./img/vbsmilies/smilies/thumb.gif

    Grey Pupon is a nice mustard, allright, but I think it's way overpriced for a Dijon mustard made in Hoboken. /img/vbsmilies/smilies/rolleyes.gif   TJ's smooth Dijon mustard is made in... wait for it (as BDL might say) ... Dijon - the one in France -  according to the label.

    TJ is a little less forthcoming about their whole-grain Dijon - only that it's imported from France. Well, he!l, that's close enough for me.  Closer to the real source than Hoboken, I'm pretty sure.  /img/vbsmilies/smilies/biggrin.gif

    Mike

    Well, OK, IIRC I believe GP is actually made in Elizabeth, NJ.  Not much closer to France than Hoboken, though. "Hoboken" just sounds sillier when applied to a "French" product.
     
  10. missyjean

    missyjean

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    I use the both the smooth and grain DiJon for cooking depending on the recipe. For sandwiches, I like Frenches or Goldens
     
  11. eastshores

    eastshores

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    No one has mentioned that the mustard greens are very tasty leading up to seeding for mustard! Has anyone here ever actually let the greens go to seed and attempted to make mustard from them? I might have to try that if so.. it would at a minimum be another check on my bucket list of food accomplishments.
     
  12. chefedb

    chefedb

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     We use Roland Brand I do not know if it is available retail  as it is packed in a 100 ounce can. But it is authentic
     
  13. french fries

    french fries

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    I'm a big fan of mustard. Dijon mustard has a specific taste that you won't find in other mustards. This isn't to say Dijon mustard is the best (best is in the eye of the beholder), but it has its own taste. 

    Personally, I grew up with Amora "Fine et Forte" (fine and strong) Dijon mustard: 

    [​IMG]



    So if you ask me, nothing comes close, and that's the real thing - probably just because that's the taste I was accustomed to in my youth. Nothing like that specific mustard, the first day you open the lid. It's super strong, and will make anyone not used to it choke. I had an Indonesian friend who could eat super strong chilis and crazy amounts of horseradish, but when I gave her one spoon of the Amora fine and forte, she became all red and sweaty, /img/vbsmilies/smilies/smile.gif  Different kinds of heat I guess. 

    In my house if you opened the lid to get some mustard and left it open, you would get yelled at: if you don't close the lid immediately after using the mustard, the heat of the mustard slowly disappears. 

    I haven't been able to find any mustard that come close to it in the US. Not the Maille, not the Grey Poupon, not the Trader Joes. They all taste good in their own right, they just don't have the strength, the heat of the Amora Fine and Forte. 

    To this day I still have my relatives bring me that mustard from France any chance they get. 

    Otherwise the closest I have found to the Amora in the US was the Trader Joe's unassuming mustard jar, it's got a white label.. I wish I could have found a photo. They don't always carry it, so when they have it I buy 4 or 5 jars. It's not the same, but it's the closest. 

    And not to say that that's the standard way to name things, but back in France, when we said "Moutard de Dijon", that would usually be, by default, a very strong smooth mustard, without the grains. The one with the grains we'd call "Moutarde a l'ancienne", and for that we'd usually buy the Maille - but really it's a different animal, that doesn't come anywhere close in heat. 

    If I were to hold a mustard tasting, I guess I would serve cold pork roast sliced kinda thick, or a good cooked ham, and good fresh "neutral" white bread, like a baguette, a white country bread, or maybe a focaccia or ciabatta.
     
  14. ishbel

    ishbel

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    Whilst I like Dijon mustards, I have to confess for grained mustards or to add  'kick' to a dish, you can't beat English mustards - particularly the powdered form of Colmans (whose advertising gimmick was coined as 'I make my money on the mustard left on plates - I'm paraphrasing here!)  There are various English companies, including one called Tracklements, who make wonderful English-styled mustards.

    Got to confess, I'm not that keen on stuff marketed as German or American mustards.