I know people who hate mayonnaise. I know people who detest ketchup. But I know almost no one that hates mustard, and that’s because mustard has a complexity and depth that bland mayo and ketchup do not. Mustard runs the gamut from smooth and subtle to sharp and spicy, especially when you know how to make your own.
My first exposure to nicer mustard (basically anything that wasn’t French’s Yellow) were those commercials where a Rolls-Royce pulls up to another fellow fancy man who is about to dine (in his car!) and asks, “Pardon me. Do you have any Grey Poupon?” That is probably most of… more
Sig Nordal 