How many varieties of prepared mustard do you have in your home, and what's your favorite?

There is only one brand of mustard that I eat, and it is Bautz’ner. None else will do.

I like Frenches and mayo mustard. I don’t have either left.

We have Plochman’s yellow mustard, Gulden’s Spicy Brown and a dijon of unknown brand. The yellow for me, the brown for Mr. Tedibear and the dijon for both of us.

Typically, I usually have one or two kinds of jalapeño mustard around, and this is a typical time, as I have two different brands which I’m too lazy to get up and check the names of. However, from time to time I will also get a Dijon mustard (Grey Poupon or equivalent), a stone ground horseradish mustard, a wasabi mustard, plain yellow mustard, honey mustard or Gulden’s Spicy Brown.

I like mustard, and even more since I found how awesome it is on a turkey sandwich instead of mayo.

Six different ones in frig and dry in spice cabinet.

Haha..too perfect for me right now.
I JUST added a zing of Dijon to a dish my friends made tonight, forget the name, but has bratwurst, ham, cannelloni beans, mushrooms, and you add a zing of Dijon and Tabasco to the broth then top with fresh parsley.
I just checked the fridge. We have Dijon, Sweet hot mustard, coarsely ground brown, regular yellow mustard, and mustard with horse radish.

We like our mustards here at the ranch. Nothing like that horse radish to clear out the sinuses and make you forget the horse you rode today that left you twisted up like a pretzel. lol

I’m not aware of Bautz’ner’s being available in the States, @ragingloli, but if I see it, I’ll try it.

I like the mayo-mustard a lot, too, @talljasperman.

Yum, I’m with Mr. @tedibear. Gulden’s Spicy Brown is my catch-all.

You’re a little too spicy for my tastes, @CWOTUS, though we agree on Gulden’s and I bet you’d like my crock jar of ‘grained’.

Attaboy, @Tropical_Willie. Wonderful flavor addition, and variety is the spice-o.

Yum, course ground, @Coloma. You should try some of the newer ones that come premixed with mayo, too.

I have yellow mustard, honey mustard, and Dijon mustard.
The yellow mustard I use for things like burgers or in some recipes. The honey mustard I haven’t used at all (my roommates use that mostly). The Dijon mustard I also use for recipes, or I like to mix it with some eggs, flour, and salt & pepper and make a little frittata.

English mustard.
Dijon mustard.
Mild American mustard.
Keen’s mustard.
Mustard seeds (not sure if they count).

I have:
Yellow mustard—because if you’re going to have hot dogs or baloney, this is best.
Dijon Mustard – For everything that needs any sort of spicy or brown mustard
Mustard Seeds – for cooking

Oooh. @dxs is up to fritatta! ~

What does “English” and “Mild American” refer too, @Earthbound_Misfit? Mild American = smooth yellow? Do you make a mustard sauce/spread with Keens? My aunt used to make a delicious one with Coleman’s here in the States. Is there a table use for it dry?

Yes, @keobooks, you can’t put enough yellow mustard and raw onions on a hot dog. Good on sardines, too.
Dijon is a little hot for me, but I like a nice course ground or brown. Dijon and mayo is great on sandwiches.

Considering what a foodie snob I am, I would think I’d have more kinds of mustard. But I usually just mix up my own ingredients with yellow or ground mustard seeds to make whatever I want.

We made cassoulet last night, you add the tabasco and dijon to the broth in your bowl and mix before serving. Good but really rich, you can only east a little.

www.foodandwine.com/recipes/toulouse-style-cassoulet

Like what kind of mustard are you making, @keobooks?

Speak for yourself, @Coloma, “Eat just a little”. Make me a veggie version.

Oh you know.. like instead of buying honey mustard, I’ll mix honey and mustard. Stuff like that.

@keobooks
that sounds horrible

This looks delicious, @keobooks!

Hold the chicken. Maybe some big, fat, onion rings!

I have regular yellow, Dijon, spicy brown, and whole grain brown mustard. I prefer the whole grain with the little seeds that pop when you bite into them. I love mustard.

I love mustard, too, @Kardamom. Although I don’t eat it a lot, my favorite came in a brown crock where only about ¾ of the seeds are crushed. It’s hot, but delicious on a piece of cheese or something where the flavor isn’t buried.

(I admit to sometimes just taking a nip of straight mustard!)

@ibstubro I forgot, I also have Beaver Brand sweet hot mustard. I love that.

@Kardamom Haha..Beaver Brand…there is a town in Utah called “Beaver”, all the roads there are paved in red sandstone asphalt, we called it “The red road to beaver.” lol
Sorry…Colomas abstract mind goes into action making bizarre associations.

Beaver brand must be hot stuff. You’d have to be a bit of a pussy not to like it.

I opened a bottle of Carolina Brand BBQ sauce last night. It’s mustard based. Bit of a shock, but I liked it. Probably needs a little different treatment from my usual.