I can be a bit of an authoritarian when it comes to mustard. “Snob” isn’t the right word because that would imply I dislike something as simple as yellow ballpark-style mustard (which I like) and will only eat fancy European mustards that come in specialty stores (also which I like). I’m not a snob though, I’m just a guy who puts one type of mustard or another on everything, and likes certain mustards for certain things. How bad is it? Lets just say I answer a lot of “what’s that yellow stuff on your shirt” questions.
I have a special love of coarse grain, whole-seed mustards, but recently I’ve been enjoying Stonewall Kitchen’s Blue Cheese Herb Mustard. It’s one of the most assertive mustards I’ve ever sampled, and a look at the ingredients proves why. Made from a Dijon base, it combines the sour notes of white win with the tang of a strong fermented buttermilk and bitterness of dried herbs. I can’t for the life of me place the herb(s), but the strong, almost meaty foundation of the mustard tastes heavily of garlic and has just enough sinus clearing ability to not overpower a portion of honey ham or roast beef. As the son of two Buffalo, NY expats, I can only imagine how good this would be with some Roast Beef on Weck.
Definitely worth checking out the next time you’re hosting a gathering featuring organic pretzels and/or strong red meat.