Maille Dijon - Mustard with Honey - 200ml

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All Beaver mustards, but specifically the hot Olde English (17) mustard: The finest spicy English mustard style I tried. Pommery moutarde de meaux: Truly excellent. You can put it on something as simple as a sandwich and elevate it, or you can put it on grilled meats like lamb or veal. This is the Rolls Royce of mustard. Enjoy the warmth of the classic and original Maille dijon mustard with the added taste sensation of sweetness from honey. Add a touch of gourmet quality and flavour to your dish with Maille dijon with honey, perfect added to dressings, marinades and sauces. Named after the home of french mustard, this blend will give your dish a unique flavour profile. This mustard is consistently adored by those who taste it, will gloriously enhance the flavours of food and is a key ingredient for anyone who enjoys playing with flavour in the kitchen and taking the quality of their meal to the next level. The point is that I really love to understand what it is about certain dishes that make our nation’s food cognoscenti freak out. But I’d never considered taking it to lengths I consider irrational until I saw James Beard’s best mustards list. This sweet mustard delivers that extra flavour, far beyond simple seasoning, that will add a delicious tangy note to your cheese platters and liven up your fruit salads.

Morrison’s described it as “as industry-wide issue”, while a spokesperson for Waitrose said they were working with suppliers but “currently [had] a wide range of brands available”. The British Retail Consortium, which represents UK retailers, said the impact was “very limited at the moment”. Grey Poupon: I was surprised how well this one held up given how far removed it is from the source. It’s an American mustard, not a French one. It was a French mustard, but in the same way you might say you’re French even though your ancestors came to America in the 1800s. Still, it’s a great mustard. One of my favorite Dijons for the taste, but also the availability. Burgundy-based dijon producer Edmond Fallot also said additional cost pressures around raw materials were having an impact on production. Gulden’s mustards, but mostly the yellow (18) and spicy brown: Perfect all-around mustards and you can’t beat the price and availability. Maille Dijon and Maille honey mustard: The honey mustard was the outlier here. Honey mustard is usually horrible, but Maille’s is sophisticated with just the right amount of sweetness and tang.It is understood that Maille, a popular dijon mustard brand in the UK, has experienced seed supply issues, while English mustard brand Colman’s remains unaffected. Unilever, which owns both brands, declined to comment. Given all that, ranking the best mustards is useless. I know we love ranking things these days, but there’s no ranking here. Instead, I present you the whittled-down version of James Beard’s mustard list. The five mustards that stand out and that I will always keep on hand after my mustard journey. One of France’s largest mustard producers, Reine de Dijon, said the shortages were being driven by climate breakdown. The group’s general manager, Luc Vandermaesen, said a “heat dome” in Canada at the beginning of July in 2021 had “really dried up the crops”. According to Beard biographer John Birdsall, the mustard story was originally pitched to him by Esquire as a piece on ketchup, but Beard preferred mustard. “I think the pay was good, and Beard wanted to be more accessible, more populist too. It was right up his alley.” Birdsall also points out that the chef and writer was, indeed, a big fan of mustard. “Alsatian choucroute was one of his favorite dishes (especially at Brasserie Lipp in Paris), for which mustard(s) is essential. In American Cookery (1972), he calls for buttering a corned beef sandwich and serving mustard on the side, which I think is genius, but for which New York Times reviewer Ray Sokolov dragged him over the coals.”

The shortages in France raise questions over whether the UK market could suffer similar supply issues, though retailers and producers appear calm for now. He added: “In Burgundy, the region had a very wet winter and then three days of cold at the beginning of April last year, so we only harvested about 48% of expectations.”