Great on hot dogs.

Last edited Sun Jul 20, 2025, 08:24 PM - Edit history (1)

Just plain is a bit strong for me.

But with some mayo it is quite delicious.

I put it on everything. I cook salmon with it.
Or use it on sandwiches, etc.

Before cooking I put the dijon and mayo on top of the raw fish and cook it for 5 or 6 minutes.
It comes out delicious.

I also put the dijon and mayo on top of cooked asparagus or use it to dip the cooked asparagus in.

One or two frozen fillets, cook for 4-6 minutes.
Check it so it does not get over done.
It should just be cooked through, nice and tender.
Not red but light salmon colored.

You can thaw it out first if you want.

You can add black or green olives, or sautéed veggies before you bake it.

I just eat the fish usually but sometimes I make couscous and
that only takes a couple of minutes to make.

I know I am a lazy cook.

I buy the frozen salmon filets in a bag at Krogers, it is much cheaper than fresh.
And I like the taste, it is a mild tasting fish.

You can use white fish as well, I like talapia.

It is very popular in Japan.

It is a creamy sauce with a bit of a tang to it.

I use it on just about everything else!

off---too much heat.

lo-fat AND loud:

I'm using it just like regular mustard and I like it. I could add dill relish to regular mustard and it would be about the same I reckon. I looked online and several brands have it but I had never noticed any in the store shelves when I bought regular mustard.

to find, so I mix my own.

Why bastardize something so wonderful?

Trader Joes carries a perfectly perfect variety of this at an excellent price (last time I looked.)

You can mix it with other ingredients at home depending on the dish (mayonnaise, tarragon, cracked black pepper).

It has a unique flavor

For me, little bit goes a long way, tho.

Sierra Nevada Pale Ale is my benchmark for everything in all ales, and their mustard Is fast becoming my benchmark for mustards. It pushes all my buttons; totally balanced with all the flavors working in unison.

Also, I like the Asian mustard with Wasabi.
Oh, and similar to that, Koops makes a good horseradish mustard. It's kind of a combination of the other 2.

It's good enough to eat right out of the jar.

... always turn out to be those with the most horseradish.

It’s easy and I can make it spicy or mild by adding various spices and herbs.

I love it on sandwiches mostly, but will switch it up in my tuna or chicken salad instead of a few dashes of yellow or dijon.

Can't find it everywhere but I can usually get it at Wegman's.

It's a fancy name for what is basically yellow mustard with a hint of garlic in it.

It's the only mustard I use.

Give it a little zing.

My favorite is this Lowensenf Extra Hot German mustard, but Plochman's Yellow is also preferred depending on what I am putting it on.

or "Lion Mustard". It is hot but very flavorful. You'd need to get it at a specialty store, or maybe order it online

mentions something.

I figure since I love Snyder's Honey Mustard Pretzels!

good selections on this thread

out of Dijon mustard, honey, and lime juice. Garlic or black pepper can also be added. If I'm using it on vegetables with an oriental meal I add some ginger.

Dijon for cooking, generally.

from Beaver or inglehoffer brands. Like Beaver Hot Honey Mustard. inglehoffer, a Beaverton brand, has great specialty mustards. Beaverton is where to get various horse radish condiments and wasabi as well.

https://beavertonfoods.com/

Check the inglehoffer link for many mustards!

https://beavertonfoods.com/shop-brands/inglehoffer/

could try them out.

Cranberry, creamy dill, original stone ground, sweet honey, and sweet hot are available in small bottles for $2.69.

https://beavertonfoods.com/shop-brands/inglehoffer/

Doesn't matter what brand.

Dusseldorf

Grey Poupon (Dijon, w/white wine)
Maille's Whole Grain
Gulden's Spicy Brown (Medium heat with a bite)
Colmans English Hot (toasty Hot, a bit pricey)

Colmans also sells mustard powder (Good in recipes!)
so you could make your own...