Why You Should Have 6 Types of Mustards In Your Fridge

With such limited space in my New York City apartment, I have a couple of rules when it comes to the ingredients in my kitchen — no single-use items, and certainly no duplicates of the same ingredient. But there’s one category where I make an exception: mustard. I strongly believe that every type of mustard deserves a spot in the fridge. 

The most basic mustards are made from mustard seeds that are ground with water or white vinegar. But by keeping the mustard seeds whole or adding ingredients, mustard makers have transformed the original formula into completely unique condiments that each have distinct purposes. 

My argument for multiple mustards rings especially true during summer, when I lean on different kinds to add easy oomph and interest to everything from sandwiches to snack plates and grilled dinners. Here’s everything you need to know about the six essential mustard types — and how to make them your summer’s MVPs.

Whole-grain mustard

Coarsely textured with a popping crunch, whole-grain mustard is made by combining black, brown, and yellow mustard seeds with water and white vinegar until just soft enough to form a rough paste. Try French brand Maille’s whole grain mustard for a punchy, spicy bite that is great in a marinade for pork tenderloin or for serving alongside charcuterie.  

Hot mustard

Hot mustard, made from a blend of black and brown seeds, will activate your sinuses with a pungency similar to wasabi or horseradish. It comes in a couple of forms: dried hot mustard powder, which can be blended into sauces, and prepared hot mustard, which is blended with water to amplify the heat. Coleman’s is a favorite of ours for both powdered and prepared hot mustard — mix either with mayonnaise to soften the burn, and use as a quick dipping sauce for fritto misto.

Yellow mustard

This ballpark stalwart is made with finely ground yellow mustard seeds (which have a mellow, peppery flavor), turmeric, and sometimes paprika. Drizzle it on a hot dog or squirt it on a smash burger (an In-N-Out–style hack) before grilling it on a flat top. Try Heinz yellow mustard for its signature nostalgic tang. 

Honey mustard

The most mellow of the mustards, honey mustard is perfect for sandwiches and for mixing with mayonnaise to make a creamy, sweet, tangy dressing. It’s made with a combination of yellow mustard and honey, but ranges significantly in sweetness depending on how much honey is added. French’s honey mustard offers a balance of sweet and peppery notes that makes it an ideal condiment for dipping.

Dijon mustard

Dijon mustard, named after the French city where the recipe originates, leans on more intensely flavored brown and black mustard seeds that are steeped in white wine or verjus — which are less acidic than vinegar. The result is an ultra-versatile mustard that adds balance to pan sauces and spicy-sour notes to vinaigrettes. Try Grey Poupon for its creamy texture and sharp tang. 

Spicy brown mustard

Best known for being slathered on rye bread for a pastrami sandwich, spicy brown mustard is the perfect counterpoint to salty, fatty meats. Its speckled yellow-brown color comes from the dark husks of brown mustard seeds, which have a fiery, pungent flavor. We like Kosciusko’s Spicy Brown Mustard for its zesty kick that's amplified by a bit of distilled white vinegar.