Pardon me—do you have any of these must-have mustards?
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Some people go to clubs when they travel. Others zipline, hike, or scuba dive. But whenever I go to a new place, I check out the local mustard scene.
Before you laugh, close your eyes and take a moment to consider just how delicious mustard is. Whether it’s paired with fine cheese, mixed into a salad dressing, or squeezed onto a hot dog, its spicy golden goodness makes almost everything taste better.
These are 14 of my favorite mustards. Unfortunately, most of them aren't sold in grocery stores, let alone the U.S.—but that doesn’t mean you have to buy a plane ticket to try them.
Thanks to the magic of Amazon, you can taste these 14 amazing mustards without ever leaving home.
I had Löwensenf mustard alongside my first ever meal in Germany. The next morning, I went straight to a grocery store to buy more to take home. The Extra Scharf (extra strong) variety is a delicious way to cut through heavy foods like sausage, but it isn’t hot enough to dull your taste buds. Bonus: It also comes in a tube, like some kind of delicious, spicy toothpaste.
French grocery stores stock Amora like American grocery stores stock, well… French’s. It’s a ubiquitous condiment made by food giant Unilever, but mass-production doesn’t take away from the taste. If you’ve ever had Maille dijon mustard, Amora is similar but adds a bit more vinegar for an amazingly complex heat.
In the past, Americans stocked their suitcases with $2 bottles of Amora when they visited Paris (or Canada)—but now, as long as you're willing to pay a markup, it’s also available online.
In Bavaria, sweet mustard is a staple in every biergarten. Händlmaier's has been made in Regensburg, Germany since 1914, and I think it’s just as delicious on an American burger with bacon and Swiss as it is with beer and pretzels.
Mustard goes so well with beer that it was only a matter of time before brewers started blending the two in a single, delicious condiment. This sampler from Sierra Nevada mixes mustards with different brews. Pair it with cheese and pretzels, and you’ve got yourself an hors d’oeuvres tray.
If you’ve ever bought so-called “Chinese mustard” in an attempt to recreate the nostril-burning sensation of the condiment served at American-style Chinese restaurants, you’ve probably found yourself sorely disappointed.
That’s because you can’t buy it in stores. Most Chinese restaurants make their own mustard by mixing powder and a little bit of water. There’s no better powder than Colman’s of England, so keep some on hand if you want to spice things up.
Buy Colman’s mustard powder on Amazon for $15.69 or find it at any grocery store.
I’m of the firm belief that every kitchen should contain a bottle of French’s Yellow Mustard and a bottle of Gulden’s Deli Mustard. But if you want a different spin on the same taste, these “hipster mustards” from Sir Kensington’s will do the trick. Interestingly, the New York-based company is now owned by Unilever, who also makes Colman, Maille, Slotts, and Amora.
Okay—this isn’t officially mustard, but it is the most delicious condiment on earth. Mostarda comes from Mantova, Italy, and is a mix of preserved fruit and mustard oil. The result is a sweet, spicy jam-like spread that matches perfectly with everything from soft cheeses to pork chops. If you’ve never tried it before, you’re definitely missing out. It comes in many flavors, but I'm partial to pear.
This is the Platonic Ideal of French whole grain mustard, and it’s been made by the same French family since 1632. Bonus: When you’re done enjoying it, you can decorate your home with the stone crock the mustard came in.
From the Netherlands, meet a whole-grain mustard that isn’t as… grainy. Smooth and complex, Zaanse Molen pairs well with cheeses.
If you live in New England, you’ll find this mustard on the shelves at your local Stop & Shop. If you live elsewhere, you’ll have to buy it online. I’ll admit—it’s a bit of an acquired taste, but it’s a great fit for a “Thanksgiving style” turkey sandwich. You can also mix it into a vinaigrette salad dressing.
While spicy gochujang may be the best-known Korean condiment, mustard is frequently added to foods like naengmyeon (cold noodles) naengchae (cold salad). Most recipes call for making mustard from seeds or powder, but a pre-mixed version now exists.
The Fallot family has been making mustard in Burgundy, France since 1840. Along the way, they must’ve got bored with run-of-the-mill Dijon, because they now sell a wide variety of specialty mustards in addition to the classics. I particularly like this green peppercorn mustard as an accompaniment for steaks.
Whether it’s Swedish grillkorv, Norwegian pølse, or Danish rød pølse, Scandinavians are crazy about what we call hot dogs. In Sweden, you’ll find Slotts mustard—“senap” in Swedish—at the hot dog stands that dot city streets.
While it’s delicious on its own, Creole mustard is a vital ingredient for remoulade. If you don’t live near Louisiana, you can order it online.
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