Love, love, LOVE this mustard. I’ve been eating Gold’s Dijon Mustard for months now, it’s my total favorite. Of course, it’s great on corned beef and cabbage, and anything else that you would normally eat mustard with. For me, it has the perfect amount of spiciness and tang that I want in a mustard, and a really nice bite that cuts through the fattiness of meats like pork or corned beef.
The ingredients listed on the jar are: Mustard Seed, Vinegar, White Wine, Water, Salt, and Spices.
Yes, the word “spices” can be a little scary, but I’ve consumed a good three or four jars of this mustard over the past 6 months or so without the slightest problem or hint of reaction so I’m fairly certain those “spices” are actually spices. It’s really inexpensive too, less than $2.00 a jar. I used to be a really big fan of Grey Poupon, which I think they put sugar in, but this mustard blows it away.
The ingredients listed on the jar are: Mustard Seed, Vinegar, White Wine, Water, Salt, and Spices.
Yes, the word “spices” can be a little scary, but I’ve consumed a good three or four jars of this mustard over the past 6 months or so without the slightest problem or hint of reaction so I’m fairly certain those “spices” are actually spices. It’s really inexpensive too, less than $2.00 a jar. I used to be a really big fan of Grey Poupon, which I think they put sugar in, but this mustard blows it away.