I am not mustard’s biggest fan. There are occasions where I need mustard as a side to something, such as kielbasa or other types of sausages. And there are occasions where I need mustard as an ingredient to something, such as salad dressing. But mustard is typically not something I reach for first for sandwiches or as a topping to burgers. I am a mayo girl.
However, Scott is a mustard kind of guy. He goes for mustard first on sandwiches or to dip a bite of lunchmeat into. Because of this, mustards have become something that I pay closer attention to. Yes, my husband will gladly accept regular yellow mustard on his sandwiches, but sometimes I like to spice things up for him and make things a little more interesting. As a result I have started liking mustard more and more.
Exploring different types of mustards, I have learned that I personally enjoy a spicier grainy mustard as opposed to a smooth mustard for sandwiches and as a dip for sausages. I really like a good honey mustard for chicken. One that is thick and creamy that hits you with sweetness first and spiciness last. Mustard, something I never though I would enjoy, I now actively seek out. Thanks, Scott!
During a shopping trip, as I was perusing the mustard aisle, I stumbled across this mustard. I am not a huge fan of dijon mustard. I can only eat it if it is an ingredient in something; I cannot eat it as a dipping sauce or on a sandwich. The taste is just not very palatable to me. I much prefer the more grainy country dijon mustard when I can find it. However, this mustard looked interesting to me. Spicy brown mustard is right up my alley. I tossed it in the cart and went about my business.
I used it in my first dish and fell in love immediately. This mustard has it all! It is thick and a little bit grainy. It has a nice spice kick to it and has little bits of onion all through it. I stocked up on it the next time I went to the grocery store. When I ran out, I went back for more and to my horror the store was out of it! I silently pitched a fit and kept going back to check if the stock had been replenished.
Now when I shop, I buy two to three jars at a time. I will not be caught without it ever again. If you like mustards give this one a try and let me know your thoughts. If I post a recipe that calls for mustard, it’s this mustard that I’m using. My very favorite mustard ever.