The 5 Must-Have Mustards

A single style simply won’t cut it. From sweet and spicy to bright and tangy, these are the five mustards we always have on hand.
Read our full review: bit.ly/3lm3Jez
Buy Three Little Pigs Dijon Mustard: bit.ly/3RXtzSv
Buy Grey Poupon Harvest Mustard: bit.ly/3IkGVou
Buy Woeber's Honey Mustard: bit.ly/3XmtF7i
Buy Gulden’s Spicy Brown Mustard: bit.ly/3xhlbDO
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[@tomstestkitchen]

I would have had to include Colman's mustard, it's a very strong flavored English mustard.

[@Dr.Nagyonfaj]

It's not a competition if Coleman's Hot English Mustard is missing.

[@BretFrohwein]

sometimes their taste testers have no taste! 😉

[@tectorgorch8698]

You are correct, sir! Coleman's is essential.

[@jmcsms]

Coleman's English mustard powder...not ready mixed as the powder produces a better nose tingling after 5 minutes

[@paulwinner2979]

Mix Coleman's Powder with Champagne and let it sit. Taste every 1/2 hour until to your taste. Then refrigerate until ready to serve with fish or mixed with cream to serve with porkchops.

[@corystansbury]

There are so many regional mustards that are amazing, too. It's not hard to find yourself with half the refrigerator door full of different mustards.

[@midnitemike]

I love the hot mustard in Chinese restaurants. Not the stuff in packets but the stuff in the little cups and clear your sinuses. The place we go to knows I like it and always gives me extra for carry out. It is great on a ham sandwich or on an egg roll!

[@michellejoy6752]

I add one packet of soy sauce to my container of hot mustard from the Chinese restaurant. Put the lid back on, and shake. I promise, it’s next level GOOD.

[@sbrunner69]

I love the Chinese mustard. Do you know what gives it its punch?

[@michellejoy6752]

@@sbrunner69 not sure, but if I had to guess… possibly wasabi (?).

[@dennisharrington3874]

@@sbrunner69 purity. It is easily made at home. Try some ground dry mustard with a little (emphasis on little) warm water. Some other additions could include rice vinegar and/or vegetable oil in very small amounts. Enjoy.

[@d.t.1470]

What you are looking for is S&B Oriental Hot Mustard Powder

[@ooopticnerveee]

I can't imagine tasting mustard by the spoonful, but she is making it seem like a tasty way to try them 😂

[@jeanvignes]

Please be warned that mustard is an emetic. In the old days, doctors would give someone spoonfuls of mustard to make them...ahem...upchuck. She was making me very worried with those big spoonfuls of mustard.

[@lexchan4]

I read that Dijon in America is mild compared to the original European version, maybe that's why.

[@danawilliams5987]

I agree. Don’t know how she is tolerating spoonful after spoonful

[@maggie2936-q1m]

She won’t be having nighttime leg cramps for awhile!

[@David_T]

She isn't taking that much. The only way to understand how a spice impacts a dish is to taste it by itself.

[@madworld1962]

I've never seen Julia happier😂

[@Mike-bp2hh]

She's delightful, and a cutie.

[@mikemprov1303]

I really like a mustard that contains horseradish. Maille comes to mind. I used to like Plochmann’s growing up in the Midwest. I know they still make mustard, but I don’t recall seeing their horseradish mustard anymore.

[@fordhouse8b]

Maybe you should try Coleman’s English mustard? It has no horseradish, but it is mixed with water rather than vinegar, so it retains that sinus clearing quality we all love about horseradish.

[@tom_something]

Everyone on this program is so nice! Probably because they get to eat good food all day.

[@AirrowRocket]

Missing one, Colman's for heat.

[@colingibson3921]

Have to agree. Colman's dry mix , or ready made. Have had it all my life . Favorite memories, sitting on a stone wall in a layby watching tanks exercise with my grandfather and father. Eating ham sandwiches. And drinking hot sweet tea from a thermos. I can still smell the torn up grass and engine fumes.

[@AutoAbsolute]

Came here to say that. Powder version is so good when you make it yourself

[@jonathanhomesley4895]

Was about to post the same.

[@arickmccance3972]

Blah BLah BLAh BLAH🥱 MUSTARD GOOD

[@thewesty101]

I vividly remember the first time I had Colmans. It and Grey Poupon are my go-to, especially on a perfect, pillowy, crispy steak fry (flat wide fry)

[@vmax4575]

Boetje's mustard, from Rock Island, Illinois is one of the best mustards around. Simple stone ground ingredients. It can be ordered on line. It has won many awards. It has a little heat to it but it’s just mustard seeds, no horseradish added. Delicious and very versatile.

[@joyjennings8786]

Inglehoffer sweet-hot mustard! It’s perfect with summer sausage and other fatty cured meats.

[@Jim-nq9el]

Beaver Brand Sweet Hot mustard is the same thing (same company, Beaverton Foods). I love the stuff and use it on everything. Great with cheese and crackers, on a brat, on a ham sandwich.

[@KurtisRader]

@@Jim-nq9el Also, the Beaver brand is typically cheaper than the "upscale" Inglehoffer and, AFAICT, the two brands are indistinguishable (at least when paired with food rather than eaten straight). FWIW, I grew up in Portland, OR (the big city adjacent to Beaverton, OR) so that brand tends to be my preferred brand when shopping.

[@Jim-nq9el]

@@KurtisRader Exactly. There was a period where our Walmart carried the Inglehoffer version and the container was a couple ounces smaller and it was more expensive.

[@hopsiepike]

@@Jim-nq9elgreat example of the pricier one getting rated higher if people know that. It’s why wine has to be tasted blind.

[@O2life]

We love Gulden's Spicy Brown at our house, but I like the old style type, too.

[@russrollins9978]

My favorite mustard for almost 60 years has been Nance's sharp brown mustard. My grandma always had a jar on hand. The only thing that ever came close was a mustard my mom made back in the 1980s with a packet of ingredients she picked up at the Tunbridge World's Fair. It contained various mustard seeds and spices that wold be mixed with some oil and vinegar, I think. It had a nice bite to it.

[@mikeh2520]

Maille is my favorite for just eating plain mustard. I never buy it for that purpose but I usually end up eating all of the Maille mustard before the sausages are even ready. I'm in the New York area and Gold's is also a favorite mustard. It's the Delicatessen Style coarse ground (Brooklyn Original established 1932). I like to prepare a plate of different kinds of sausages with several different mustards around it to dip into. It's great having the contrasts of mustards and sausages.

[@lindaf8416]

I absolutely love the test kitchen stuff, recipes and when you review food items! Keep it up!!! I will be buying some different mustards next time at food store!

[@CaptainFabulous84]

Why? Do you not like the ones you normally buy?

[@GrandmasGardenofHope]

You will love this story. Years ago I was babysitting a couple of youngsters and I heard them saying, "It's sour, Grandma. Grandma it's sour!!!". They were squirting mustard into each other's mouths. One of my favorite memories. :) I love your product comparisons....so helpful! The sherry vinegar from years ago is to die for!!!

[@Adrian-zw6sc]

🤵Pardon me, but would you have any Grey Poupon?

[@David_T]

The reason hot dog mustard is so yellow isn't from the mustard seed, but the turmeric they add. That is also why it stains everything.

[@ShiningEyeBrigade]

Plochman’s yellow is the first time I tasted a real difference between yellow mustards. Less harsh vinegar, and more complex.

[@SarahRenz59]

Plochman's is my preferred yellow mustard. So good!

[@Jim-nq9el]

I found the same thing with Heinz vs. French's yellow mustard. I like Heinz a lot more.

[@ShiningEyeBrigade]

@@Jim-nq9el i will try this comparison, thank you for commenting!

[@cliftonmcnalley8469]

I'm not a yellow mustard fan, but I could do Plochman's if I had to.

[@pmbrig]

What makes Dijon mustard different from others is that it uses wine instead of water, in addition to the vinegar. You can also make mustard with beer, cognac, or other distilled spirits - obviously this will slant the taste in different directions. Oh, and for a really easy and tasty chicken recipe, try slathering a roasting chicken all over with mustard and finish with lots of ground pepper, then bake. Fabulous! That came from a Frank Purdue recipe included in an oven stuffer we bought decades ago, and we've used it ever since.

[@KeithCooper-Albuquerque]

I'm definitely a Guilden's fan. All of these mustards, except the B-Flat yellow mustard, would be welcomed in my kitchen.

[@4312caviar]

Missing "Colmans" dry!

[@winstonelston5743]

I like Ingelhoffer's coarse grain.

[@joannedunne9096]

Nancy’s sharp and creamy mustard..my go to for everything!

[@jag1436]

I just did a sauce with pork chops but chicken would work well also,used the whole grain and Dijon deglaze with some wine first. So good 😊

[@BAAWAKnight]

Plochmans for yellow mustard.

[@A2nthop]

I feel mustards with horseradish were missed category.

[@toughbutsweet1]

I thought Dijon had horseradish?

[@A2nthop]

@@toughbutsweet1 Naw, traditionally, just brown mustard seeds. That's what makes it stronger than yellow mustard, but no horseradish.

[@SezinSancaktar]

What a lovely smile... Jack Bishop's...

[@paanne1013]

It is a lovely smile and you can't help but to get a big smile on your face seeing it.

[@SheilaR.08]

I love mustard! Even as a kid, I slathered it on everything. I always keep on hand Dijon, brown mustard like Gulden's, Maille coarse, and my absolute favorite, Pommery in the crock.

[@Adrian-zw6sc]

🤵Pardon me, but would you have any Grey Poupon?

[@SheilaR.08]

@@Adrian-zw6sc Always! 😂😂😂

[@paulwinner2979]

You should make your own. Seeds are very cheap. Recipes can be found everywhere. Only takes a Bell Jar to make. Huge variety possible.

[@lgolem09l]

You should try Düsseldorfer Löwensenf medium if you can find it. The hot version is REALLY spicy.

[@greensombrero3641]

i've had it and it's great. I used to live there.

[@zaphodbeeblebrox6627]

Interesting you didn’t have English Mustard in the lineup. Perhaps Colmans is not sold in the states. It’s probably the hottest of all mustards and is excellent in a ham sandwich.

[@paanne1013]

It is here, but hard to find.

[@thihal123]

I love yellow mustard. And it’s healthy!!

[@allevi5158]

Beaver from Oregon has a variety of amazing mustards

[@shaggydayshorseshow9567]

The same company also makes Inglehoffer, for those who are put off by a brand named for an aquatic rodent.

[@billh03903]

I know one yellow mustard that’s not mild - Colman’s. It’s way better than French’s or Heinz. Local Maine mustard company Rate’s is also really good.

[@spectremanLIVE1]

My FAVORITE condiment!!!

[@skc3917]

Since these are must-have, I highly recommend Amora Dijon style mustard. Of all such mustards I have tasted, it is the must-have one.

[@richardharepax123]

For me it depends on what you are cooking because I made some ribs in a slow-cooker and put Grey Poupon in and it seasoned the meat really good

[@galaxy_mosaic3587]

love the condiment reviews.

[@toughbutsweet1]

My neighbors were of German ancestry when I was a child and the wife made so many amazing dishes with mustards. Sadly, I was too young to ask her which ones she used and for what. They ate lots of krauts, brats, potatoes with mustard, potatoes salads, veggies and meats stewed with mustards. I love the smell, but have only smelled it again once at a client's house.

[@scottmcguire7956]

If you like Maille mustard, I highly recommend Inglehoffers. It has more flavor to it than Maille.

[@williammoses6460]

Trader Joe’s organic mustard is my workhorse mustard. Salad dressings, marinades, hotdogs and sandwiches. It’s a must try

[@CaptainFabulous84]

The only mustard(s) you must have is the one YOU like, not the ones other people say you must have.

[@Driven2Beers]

Love the Woeber's jalapeno mustard for that kickass spiciness!

[@viralnorn9173]

My favorite prepared mustard is a hot German mustard made in Duesseldorf called Lowensenf.

[@firedancer9421]

Koop's Mustard is great and comes in several varieties including "Arizona Heat"; I've liked every style I've tried.

[@jenntata7722]

Webbers horseradish mustard!

[@Bill_N_ATX]

I have to add a couple of German mustards for sausages. They just pair so well.

[@marybeyiard8271]

Do u kno where to get reg bavarian mustard? Like n holiday baskets not anything else n the name just bavarian mustard I can't find it

[@merriemisfit8406]

@@marybeyiard8271 If a grocery store where you shop has an aisle with "international foods", look around in the European imports. They may stock some exotic mustards there, rather than in the regular mustard section. If that doesn't work out, a dedicated international grocery store might have what you're looking for. Even Big Lots may have German mustard of some kind. If all else fails, see if you can get it through a German imports business online. I rely on a Dutch importer for some kitchen staples that I just cannot find elsewhere, such as dried chopped vegetables for making "stoemp", Indonesian "goreng" spice mixes, gently-orange-flavored black tea, and hard-core salmiak licorice.

[@joesantamaria5874]

Dijon Mustard is great, but there’s a variation made by Moutarderie Fallot in that style that is better. By law in France, Dijon mustard can be made from mustard seeds grown anywhere (most of it is from Canada). The real original Dijon mustard is called Moutarde de Bourgogne, which can be made only with seed grown in the area right around Dijon, it’s stronger and sharper than ordinary Dijon mustard. It costs more, but it’s worth getting.

[@vjohnson2400]

Informative as always, thanks Jack.

[@mahumike7531]

WEBER'S HORSERADISH MUSTARD MADE IN SMALL BATCHES HERE IN BUFFALO NY. THE BEST

[@DrWhite006]

I have at least 5 different mustards, usually 7, on hand at any time. Dijon, whole grain, spicy brown, hot Chinese, Sierra Nevada Stout (my favorite), Rustlin' Rob's German Stoneground and Whataburger yellow for my burger (I'm in Texas).

[@tjsullivan4793]

Could you describe the Sierra Nevada flavor? Sounds interesting.

[@DrWhite006]

@TJ Sullivan Like spicy brown, less spice. Made with Stout beer, so the flavor is there, but not overpowering.

[@tjsullivan4793]

@@DrWhite006 Thank you...Sounds really good. It is funny because although I like spicy brown mustard many times I wish the spice was more subtle or not so pronounced. Definitely going to buy some now.

[@rohanlg790]

Maille is the BEST. Used it for years, and it’s DELICIOUS

[@Paulxl]

I love mustard and I wouldn't have thought that there are that many styles

[@caraeuler2927]

Recommendation for my fellow mustard heads...Sutter Buttes Olive Oil Company's Jalapeno Whiskey Mustard. It's slightly sweet, spicy, not boozy, complex flavor, won the gold at a mustard competition. Small business out of NorCal and you can order online.

[@mikem1939]

Savora - france since 1899. ‘That dude can cook’recommends it and it is delicious

[@rik8809]

Most of my mustard is kept in the refrigerator. The exception is Colonel Mustard, who is currently in the Library.

[@readytogo3186]

🤪

[@llchapman1234]

😂😂😂

[@cassandra_j]

I adore these two!🥰

[@trappedindc8678]

Missing 2 of the best. Coleman’s English Hot mustards and all the Bornier Dijon mustard varieties. Both now widely available in supermarkets. Three Little Pigs sells the best sweet and hot cornichon’s. Never tried their mustards.

[@dj1211]

My Thoughts exactly...Colemans is very good!

[@csnide6702]

Gulden's and Plochman's are my go-to mustards.

[@rudyvel]

I love all types of mustard and keep regular, Dijon, and grain in my fridge at all times. I just made some schiracha mayo and was surprised that it called for Dijon mustard but it tasted wonderful on our mahi mahi.

[@adelaferreira4575]

I would take Gulden brown mustard for the rest of my life

[@corinataylor5297]

Love 'em both & the crew always provide gr8 tips and suggestions. Keep sharing gr8 info.

[@Oudeis000]

My favorite sweet mustard is Handlmaier’s Sweet Bavarian Mustard. Thank goodness World Market stocks it at a fair price. It has such a devoted following not only in Germany but also among German-Americans that there is a Handlmaier Mustard Club in Cincinnati, OH!

[@merriemisfit8406]

I trusted German mustard makers to know what would be good on a hot dog, so I bought some of that stuff. I was correct to trust them.

[@sina510]

I like that green spicy mustard they give you at Japanese restaurants. Never knew what they call it, I just call it spicy guacamole.

[@jasoncyclist]

It’s called wasabi.

[@zoebear1992]

I just bought the old style mustard and am going to use it to make balsamic vinaigrette. I no longer use store bought vinaigrettes.

[@51rwyatt]

I made mustard last year with a blend of powder and whole seeds, and after this will try 100% whole seeds seems like a good bet.

[@dianej1714]

I miss Nathan's Famous oiginal deli Coney Island spicy brown mustard. It disappeared during the covid shutdown and never came back. Makes my mouth water just thinking about it. 😢

[@tnthomas1954]

Desert island - Maille original Dejon, no question about it. .

[@tnthomas1954]

I’ll stand by you.

[@carlosuyat1839]

Tha for for this, God bless you!

[@cloudyview]

I like Maille Dijon, haven't tried the old style

[@bb55555555]

I'm a big fan of the coarse ground Dijon mustard on my sandwich

[@opwave79]

Course or stone mustard and crème fraîche make a great topping for baked flounder or striped bass.

[@kathlynterry8196]

Hats off to Julia for eating those spoonfuls of mustard plain.

[@candyland4021]

I'm with Jack!

[@scottbehl216]

Julia's choice has been mine for year's !! Good choice !!

[@Keith_KC8TCQ]

some mustards also have turmeric added, which I am allergic to.

[@winterstar4813]

horseradish mustard is soo good

[@poughquagpops3379]

Sad that Bauer's has disappeared. Was a favorite of mine.

[@joemaffei]

Their list is missing the GOAT: Edmond Fallot Original Dijon Mustard.

[@steveraglin7607]

This was eye-opening and so useful! The condiment shelf in my fridge is about to get very crowded. 🙂

[@kevinburd601]

Can't live without horseradish mustard....

[@figgymoonpowda]

Pommery "Moutarde Du Lion" would be my desert island jar.

[@alejandrocuello3605]

you forgot to add Sabora brand mustard. It tastes like no other

[@k1e2n3w4]

These people must think that I have unlimited space in my refrigerator. Lol.

[@skatingcanuck9837]

I recommend Kozlik's mustard from Toronto, Canada. Canada is the largest grower of mustard in the world.

[@theodore6548]

No tasting of mustards is in any way complete without Colman's.

[@zanegeesaman5293]

Missed another good one Duke’s spicy

[@shaimach]

The fact you don't have Colman's Mustard is a travesty.

[@Dr.Nagyonfaj]

100% correct!

[@johndavis5654]

What about Creole mustard

[@shaimach]

@@johndavis5654 Never heard of it. Sounds interesting.

[@markwilkes4318]

French's yellow mustard gets its yellow color from adding turmeric not yellow mustard seeds. It also contains paprika and garlic powder along with unnamed spices and flavors. You really missed that one Jack.

[@hopsiepike]

Yeah, it doesn’t really taste like mustard at all compared to all the rest.

[@Poeco]

I came here after finding Panera Breads new country mustard. I thought it was customer made but watching this video I’m going to be ordering country Dijon mustard since I liked the spicy from the Panera one! I hope it’s the same!! 🤞🏽

[@jewelbriard5444]

Agreed Dijon mustard

[@angelatruly]

Not a 'taste the mustard' fan, but it does kick up salad dressings and sauces.

[@kelvindonnel4921]

Hello Angel! How are you doing

[@merriemisfit8406]

Have you ever stirred some into macaroni and cheese?

[@zachazlett]

Win for my hometown Woeber’s Mustard!

[@ernestinewalker5006]

I am a mustard lover. I will try them all.

[@daphoneguy934]

peter christian's tavern mustard is my favorite

[@davidross1576]

My favorite: Inglehoffer Sweet Hot Mustard

[@barcham]

Proper Dijon mustard also has WINE in it.

[@barcham]

@AmericasTestKitchen001 GO AWAY SPAMMER. REPORTED.

[@scottchwaliszewski5043]

Weber's horseradish mustard from Buffalo, NY is the best.

[@goatsarefuntolookat]

Pommery Moutarde de Meaux by a country mile. Same recipe since 1632 - if it ain't broke...

[@ringaleavo]

You're leaving out the best mustard, "Coleman's Dry Mustard powder"

[@tomsparks6099]

Gouldens has been consistent in flavor since I was a kid. I keep that, yellow and Dijon handy. Grain mustard -- meh. I will buy it for a recipe.