My Favorite Mustard

I have six in my fridge but one tops them all!

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Of course I have a bottle of the great American classic. I have several recipes that call for nothing less than, next to Grey Poupon, perhaps the most recognized mustard in the world.

I love all things Schaller & Weber. I regularly shop there on my way to or from meetings on the upper east side of Manhattan. This horseradish mustard is mustard first, horseradish second, and includes sugar and spices just like many great German mustards do. It is great with kielbasa or any other type of sausage.

Bornier! What, no Grey Poupon? I love Bornier because it contributes to a "party" of ingredients rather than dominating them. It is rather mild, almost sweet, and is just the ticket for recipes that call for the added character of a French Dijon.

Holy __, er, mustard! This Long Island treat is horseradish first, mustard last and is terrific for dipping. Anything! I just go crazy eating it. It's the star of the show and everything else is a supporting player. Delicious, super spicy stuff.

This treasured brand could win in a tie for number one. Perfect with dill relish on hot dogs (the vinegars marry so perfectly), great in many recipes. It is very lively and unique, even though it has almost the same ingredients as French's! It really takes those ingredients to town and is through the roof tart and delicious.

Drumroll . . . here's number one, folks! This Louisiana brand has the trademark Creole-style brown mustard seeds that are just slightly crushed, so they are neither ground nor whole. Pungent, tangy, tart, and terrific. It puts all the others (almost) to shame. I love it in sauces, on sandwiches, you name it, it turns the world on with its taste!

Most of these should be available on Amazon and many at your neighborhood grocery. Happy mustard-ing!

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