If it doesn’t taste better with honey, it should taste better with mustard. Or if butter doesn’t fix the problem, don’t eat it.
Last year, I got some great recommendations for new mustards to try out. Horseradish mustard. Various dijons. One reader, Laine, highlighted how mustard leaves add life and heat to a salad.
I wandered into one of the Polish shops in Rathmines the other day; I wanted to see what they stock, but mostly I went to buy some Polish mustards. There were many, and all were different varieties. I haven’t got a word of Polish, but I managed to make out something that looked like Dijon, something that looked like wholegrain, something that looked more like English. Could have been hot, mild, sharp, could even have been – ugh – a salad dressing or “American mustard” masquerading as mustard. Pitifully, I left with the only bottle that bore a word I could understand: Dijon.
And it’s grand. It’s fine. But now I’d like to try out a few more Polish mustards, about which I’ve only heard good things.
So can any of our lovely readers, Polish or not, point me towards a few good Polish mustards? Name of the brand, or send me in a pic to peter@cheapeats.ie and I’ll publish it on our Twitter and Facebook, along with any other Polish recommendations.
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