Of all the condiments out there, no other add-on completes me like mustard. I mean, first of all, just think about how diverse it is by comparison to other condiments. You’ve got your spicy, your deli, your yellow, your Asian, your textured, your sweet, your alcoholic- It’s enough to give ketchup and mayonnaise a complex. But perhaps my favorite thing about mustard is that it’s one of the only things in the edible universe that I sincerely love, and isn’t highly caloric and fattening. In short, mustard is the Ultimate condiment. And within that Ultimate, here are a few Ultimates:
Cape Cod Cranberry Mustard
South of New England, this mustard can be a little hard to find. But it’s not like you need to go to any fancy store to buy it. Stop & Shops seem to be the best bet (perhaps because they are a New England based chain). If there’s no Stop & Shop close to you, it’s worth the road trip (or odering online). I say buy a half dozen jars because you will be plowing through them like Walking Dead plows through zombie extras. It’s spicy and sweet and tart all at the same time, turning every sandwich it touches into an event.
If you’re a texture lover like me- preferring crunchy peanut butter over smooth and lots of pulp OJ over no pulp than Maille is your mustard. A 260 year old seeded mustard, born in the old country (France), and packed with so much flavor it can do just about everything apart from folding the laundry. It’s awesome for grilling. For baked fish, for salad dressing, for making dips, on sandwiches, on burgers, on Donner and Blitzin! In fact, the only mustard that’s even close to as versatile as Maille, is Grey Poupon, which brings me to mustard number 3.
Pardon me, but if you don’t have any Grey Poupon you should take a glove and slap yourself across the face. It’s so easy to come by and so friggin’ good you almost wonder why any other mustard exists. And like Maille it’s incredibly versatile. Maybe even more so. If a mustard could win the Noble Peace Prize I feel like Grey Poupon would have a very strong case. But just one caveat, there is the smooth original and a seeded version more like Maille. Both are excellent, but head to head on the seeded side, I go Maille, whereas Maille also makes a smooth kind and head to head with Grey Poupon, I give it to the Grey.
Moutarde De Meaux, Pommery
This last one is MUCH harder to come by unless you live in France or New England where mustard is basically a substitute for religion. Fortunately you can always order it online from Amazon.com for those not favorably in geographic proximity. Double fortunately, Maille is VERY similar and much easier to find if you don’t feel like ordering online, booking a flight or driving to the Northeast. The only difference for me is that Pommery is a touch stronger and the seeds are a teeny bit smaller, making the texture slightly smoother. The packaging is also the best of the bunch, served in an old fashioned earthenware crock with a red wax seal (apparently unchanged, as is the recipe, since 1632).