The Key to Buying the Best Dijon Mustard

METHODOLOGY

Twenty-one Cook’s Illustrated staff members sampled 10 supermarket Dijon mustards plain and on boiled hot dogs, rating them on spiciness, texture, and overall appeal. Products were selected using data on top-selling national brands of mustard compiled by Chicago-based marketing research firm IRi.

Read the Label

The three best indicators of a strong, spicy Dijon are right on the label.

1. FAT CONTENT: Even a small amount indicates more mustard seeds—and stronger flavor.

2. SELL-BY DATE: Fresher mustards are spicier, so buy jars as far from their dates as possible.

3. PRESERVATIVE: Sulfur dioxide is more effective than tartaric acid at staving off oxidation and, thus, preserving heat.

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[fanatic]

Awe man. I wanted like a full hour in depth analysis of mustards. Haha. <3 you guys.

[jarryjayo]

i use Grey Poupon with mustard seeds, you can make a great marinade for porkchops or pork roasts. add a bit of garlic, olive oil, splash of white wine vinegar, salt and paper to taste.

[WouldUMind]

Can you do a video on best whole grained mustard?

[ShovaSG]

Just get Grey Poupon. Usually you can find a jar in a rich guys car.

[jillhbaudhaan]

Hey! HEY, HEY Dan, down here! READ ME PLEASE! I've got an idea for your next video. What's the difference between salts? Why is there kosher salt? What kind of dishes benefit from Himalayan pink salt? Like pepper, is unground (is this a word?) salt better? See, Dan, isn't this a great topic for you next video? ☺😊😁

[keetrandling]

NY Times has a great recipe for a stew using seeded dijon and wine. I've made it twice - spectacular!

[wjlim]

I buy Maille thats made in France but i find them too salty and not enough heat on its own. Need to always mix it into something else to make it better. The best is Colmans powdered yellow mustard that you need to mix with cold water to get a spicy mustard. Skip the prepared version, too salty but still alright.

[rohanlg]

Used Mialle FOR YEARS. It’s soooo delicious and my favourite mustard.

[semco]

I didn't know that about the dijon mustards and have to remember this the next time I go shopping for it.

[rr]

I really needed this video. God bless you.

[maritimedragon]

I was looking for some examples / brand names. Otherwise, good info.

[jayyyzeee]

Perfect timing! I'm in the market for some Dijon mustard this week!!

[binta]

how does Grey Poupon rank compared to Maille

[Silly.Hermit]

i LOVE mustard, but *all* jarred mustard i've ever bought always disappoint without fail. they're always way too salty and never pungent like the good ones i'd had in restaurants that left me scratching my head for years.
until few months ago, when i bought a can of colman's mustard powder, and i'll never ever buy jar mustards EVER again. 
all it takes is the powder and water and 15 minutes, and then whatever flavor profile you desire (vinegar, honey, mustard seeds for grain style, etc.).

[anthonycourteaux]

They use to have a Comercial that was funny

[mehmetpinarci]

I mustered that info, and ugh thank you kindly. In next video lets go for the minimalist applications of the paste / cream .

[nyhyl]

Sulfur dioxide in mustard?! Only in the u.s. Here in germany it only consists of mustard seeds, water, vinega, salt. That's it. And it is still burning and delicious.

[bigraydawg]

Pardon me sir! Do you have any Grey Poupon?

[ianng]

In that case why not just get Colman’s English mustard?

[MoreAmerican]

Interesting. I’ve never liked mustard, but maybe I’ll try one.