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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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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.).
Sulphur dioxide to be avoided like all preservatives idi0t
Can you do a video on best whole grained mustard?
Maille dijon is great
That's it?
Everyone likes gray Poupon, then they think to themselves let me try something else but then you go back to gray poupon… because it’s the Best
You forgot the most important thing about selecting a Dijon mustard. It needs to be from Dijon! There are many fakes out there, made in Des Moines or somewhere. Buy mustard from the Burgundy region of France, and you should be golden. After visiting Dijon and Beaune many times, my conclusion is that the very best product comes from a moutarderie called Edmond Fallot, in the town of Beaune, about a forty minute drive from Dijon itself. They make a mustard called Moutarde de Bourgogne, literally “Burgundy Mustard”. According to French law, one can make Dijon mustard using seeds from anywhere, but Burgundy mustard must be made with seeds grown in the Burgundy Region, around Dijon. It’s spicy, folks!
I really needed this video. God bless you.
NY Times has a great recipe for a stew using seeded dijon and wine. I've made it twice – spectacular!
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.
Perfect timing! I'm in the market for some Dijon mustard this week!!
One thing about this channel—-you never let healthy or safe ingredients get in your way of the look or taste of food! Sad!
Video guy, you got to drown out all the appliance background hum. It's killing my ears.
If you really want heat in a mustard buy English mustard. Or buy mustard powder and mix it with water yourself.
Pardon me sir! Do you have any Grey Poupon?
I mustered that info, and ugh thank you kindly. In next video lets go for the minimalist applications of the paste / cream .
how does Grey Poupon rank compared to Maille
Pass the Grey Poupon please… Of course a Rolls Royce is required for this task. Not to worry though you can get a 150,000 Roll's for about 5 grand today and fix her up for the task. 🙂 ..
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.
I didn't know that about the dijon mustards and have to remember this the next time I go shopping for it.
No more 20 minute episodes?! Why?
The answer is 42
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.
Tell Dan his hair is incredible
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? ☺😊😁
I buy American not French.
This video would have been more useful if you would have at least suggested a namebrand or two
Did Gus have a stroke?
In that case why not just get Colman’s English mustard?
Some recommendations would have been nice
I was looking for some examples / brand names. Otherwise, good info.
What was atk pick for Dijon
hate it when the video doesn't show the thumbnail. it feels like a click bait
I miss the original test kitchen with the older host with the glasses. It's not as good as it use to be. What a shame.
You'd think that while researching this you'd learn how to pronounce Dijon.
Une bonne moutarde : la base, rien à voir comparé aux pseudos moutardes en tube
Just get Grey Poupon. Usually you can find a jar in a rich guys car.
Interesting. I’ve never liked mustard, but maybe I’ll try one.
I'm number two! I try harder lol
Awe man. I wanted like a full hour in depth analysis of mustards. Haha. <3 you guys.