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Rant #1: American mustard doesn’t cut it

A hog roasted on a spit. The sweet scent of crackling pork wafted over, grabbed me firmly by the shoulders, and pulled me closer, all the while distracting me with its sexy, piggy dance.

This is a common sight at music festivals across Ireland. Pig on a spit, jammed between fresh bread, and slathered with apple sauce and mustard? What’s not to like?

Well, actually, the mustard. Here’s a top food bugbear: the existence of so-called “yellow mustard”, or American mustard. The very words are like a slap in the face to one of the greatest foods ever discovered. Tasting entirely of artificial, yellow sugar, mixed with cheap vinegar, American mustard comes without a hint of the sharp, deeply enjoyable sting to the palate of English, dijon, or even wholegrain.

That’s why I asked – repeatedly – whether the mustard was yellow American mustard or English mustard. I should have ignored the stall owner’s blank reply, because I had to throw the roll out (yes, this is a white whine). American mustard sets me off on a rant, and causes all my friends to disappear. Just as well I have CheapEats, so I can write a strongly worded blog post.

Anyway, if your palate is so inclined, a good, strong mustard is every bit as alluring as a fiery chilli. I’ve moved beyond the Coleman’s that lines supermarket shelves – too weak – and am looking to build up a collection of the world’s spiciest mustards. So far, I’m loving Lakeshore’s Extra Hot Irish Mustard, which I picked up in SuperValu: it really punches you in the face.

I’m looking to extend this collection a little further. Readers, any recommendations? What cuts the mustard for you? (Stop groaning, I can hear you)


  1. I love mustard, especially on a nice boiled egg (vegetarian!). Any grainy mustard will do. Horseradish mustards pack a punch!

    Have you tried exploring mustard selection in Polish shops? You should have a lot of choice around €1 mark.

  2. Have you ever tried mustard lettuce leaves, they are amazing if you are a mustard fan. They looks like a normal green lettuce leaves and when you eat it – bam – you get hit with this massive mustard flavour. I’ve not seen them in the shops in ireland (i tasted it in Australia) but i think there was some at a food market in Dun laoghaire on sat. Must just be with the organic veggie growers.

  3. Try the Maille. Or if you have a few extra bobs, buy some Dijon flavoured mustards from Deli (I think Fallon & Byrne has them)

  4. I have to admit to being a huge lover of American mustard, as long as its used on the right foods, hot dogs, burgers, fries etc. Basic bbqstuffs.

  5. English mustard all the way!!!

  6. I love the German dark mustards. I’ve never seen them on sale here though…

  7. Sexy, piggy dance……hilarious if not slightly ‘Deliverance’!

  8. Btw, I agree that Maille range is very good, there mustards and hollandaise sauces are superb.
    All that talk of pork has got me thinking about slowcooking some delicious pork brisket.

  9. Loved this post! I am American and yes, the mustard is terrible. The only thing I use it for is the typical potato salad, otherwise, my fridge is stocked with the “European” mustard. Which, in Minnesota is almost sacrilege! Funny post though, just found your site and am enjoying it a lot!

  10. If you want a Mustard which I found a bit stronger than the ubiquitous Colemans English, try Blakey’s Mustard (if still available from Aldi)