Grey Poupon mustard

[Texas Star]

Their Country Dijon is my favorite.

Don't see their TV ads now, but it's the only mustard I've seen named in a book, a David Lindsey novel.

I'd have written that paragraph differently, unless I wanted the character to seem slightly pretentious, but named the brand. I like it.

Do you? Do you prefer another mustard? Be aware they have plain Dijon and country Dijon. Check labels and exp. dates.

 

[6518John]

We like it in sauces and such. It's got a pretty strong "whang" straight up. But so does Ozark Mountain Tanglefoot and I use to take a snort of that here and there, although purely for medicinal purposes. Maybe I have just gotten old and soft.

 

[Rustyt1953]

This is my "go to".



The urchins prefer school poster paint mustard.

 

[ContinentalOp]

Don't really have a brand preference, I'm not too picky, but my favorite type is spicy brown mustard. Stone ground is also good.

 

[ACORN]

Helman's Dijonaise

 

[ameridaddy]

I prefer the old school bus yellow French's for hot dogs and ham sandwiches, but it's Grey Poupon for sure with roast beef sandwiches. I keep some of each.

 

[LoboGunLeather]

Grey Poupon makes some very good products. I also like Gulden's brand, spicy brown mustard, stone ground mustard, etc. Great on brats, dogs, burgers, cold cuts, and also useful in some of my pasta-veggie salad dressings.

Another one that is surprisingly good is WalMart's Great Value brand spicy brown mustard, and it is dirt cheap. I usually grab a bottle to throw in the cooler with the cold cuts, cheeses, pickles, and other goodies for a fishing trip or road trip.

 

[Golddollar]

I get the brown Stadium Mustard that is the mustard used at Cleveland Indians game. Can't miss it in the supermarket, big Chief Wahoo logo on the bottle.

 

[Texas Star]

Does anyone else use mustard on salmon, either grilled or from envelopes
or cans?

 

[Rustyt1953]

Does anyone else use mustard on salmon, either grilled or from envelopes
or cans?

For many years I have used a mustard/brown sugar rub when grilling salmon.

 

[rockquarry]

Grey Poupon is easily the best of the spicy mustards. I've tried others and they've never compared to the Grey. While I've bought Grey for decades, I think it would be even better if it had a bit more heat.

I always keep plain regular mustard on hand as well. It still has a place, too, as long as their is some Tabasco to give it some kick.

 

[Fishinfool]

I never could afford a Rolls Royce, so no Grey Poupon Mustard.

I do like horseradish sauce though..

Larry

 

[Baggy Wrinkle]

Does anyone else use mustard on salmon, either grilled or from envelopes
or cans?

There used to be a Seattle restaurant that was known for its 3 mustard sauce on wild caught king salmon. Exceptional!

 

[F4phantom]

I get the brown Stadium Mustard that is the mustard used at Cleveland Indians game. Can't miss it in the supermarket, big Chief Wahoo logo on the bottle.

Not any more. He's been relegated to the dust bin of history.

 

[CAJUNLAWYER]

I grew up with two types of mustard. Yellow and brown. Yellow was the Frenches and brown was the Zatarains. I've tried the many boutique mustards over the years but I always go back to the basics

 

[llowry61]

Not any more. He's been relegated to the dust bin of history.

I like the Guldens.

Sucks they did away with Wahoo, though.

 

[Ogandydancer]

We used to get Plochmans around here it is pretty good. I find now most brands water it down and it is rather runny, this is especially true of the store brand stuff, also ketchup.

 

[steelslaver]

I think there are about 4 or 5 different Mustards in the fridge, Frenches, stone ground, horse radish mustard and Grey at least. Depends on what were eating and who is doing the fixing and the eating. Variety the mustard of life.

 

[Ivan the Butcher]

My wife does not care for salmon, but fixes it for my dinner 2 to 4 times a month, always with a mustard glaze. She is also the primary grocery shopper. She has little appreciation for fine mustard. So there have been many fine mustards in the fridge. She will use the first in her hand on what ever she is preparing.

Now hot sauce, is a whole different story! There are 2 on the dinner table at all times and usually 5 or 6 in the pantry rack! None of them are Tabasco!

Ivan

 

[bigwheelzip]

I like most mustards. Always get the Chinese mustard in a cup when we get Chinese food. Don't care much for Frenches. Boar's Head "Delicatessen Style" is our usual stuff.
Spent a good bit of time traveling around France in the summer of 2019, and the Dijon mustard I had there I liked better than Grey Poupon.