What's your favourite mustard?
I'll freely admit that I'm a mustard snob. French's doesn't cut it, and I often make the trip to our local German deli to buy some good German mustard instead. Luckily, A shares my passion, and we've gradually been exploring and discovering new mustards that meet our high standards :)
For me, good mustard should be quite hot, but flavourful and not overpowering, not vinegary, and only a little sweet (if it's sweet at all).
I grew up really liking the Gundelsheim mustard in a glass mug. (You get a free coffee mug once the mustard is gone, how cool is that!?)
Colman's English mustard was also a regular condiment - great with cheddar cheese or roast beef. (This stuff is very hot though, and clears your sinuses out like hot horseradish).
In the USA, A and I discovered the Dijon mustard at Trader Joe's. It's really yummy and packs much more flavour than the ubiquitous Grey Poupon. (Some people call it "super hot", but they must not have had Chinese mustard or Colman's... hehe)
The German deli I mentioned earlier (Liebschen, in Bellevue) has some good mustards, including several varieties made by Thomy that come in metal tubes. The Tomy Scharfer Senf is great and became our new favourite a few months back. It's a bit too pricey to put in/on everything, though.
I am now eagerly awaiting some French "Tubissime" mustard that I ordered. (Made with Orleans vinegar and Guerande salt, and hand-made in small batches, probably by cute little french maids in flouncy skirts).