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2012 World-Wide Mustard Competition

We had the good fortune last spring to be invited to judge (for the second time) at the World-Wide Mustard Competition held at the National Mustard Museum in Middleton.  This is great fun; everyone attending gets to taste mustards from around the world and grade them on their Mustardiness, Category Fidelity and Yumminess. 


In the end, 17 categories (pdf) of winners were chosen. Once the announcements were made, we headed back to the museum to pick up a set of bottles of our own. We must have 27 kinds of mustard and mustard-based sauces in our house right now. We highly recommend the mustard lifestyle.

Raye's yellow mustardThis got us thinking. We spent an evening by a campfire dreaming up a full tasting menu (a little on the meaty side) that would show off the winning mustard in each category:

Salad: with McClain's Vidalia Onion Honey Mustard Sauce.

Fish course: tuna roll with Inglehoffer Wasabi Horseradish Mustard, cod fish finger with Earth & Vine Chipotle Honey Lime Mustard, and broiled salmon with whole grain Maille Moutarde a l'Ancienne. Slaw with Clovis Cucumber Garlic Dill Mustard on the side.

Soft pretzel and cheese plate with four dipping mustards: Three Monkeys Sweet & Spicy, Maille Honey Dijon, Wine Country Kitchen Amber Beer Mustard, and Garlic Survival Co. Roasted Garlic Honey Mustard.

Multicultural plate: mini egg roll with Beaver Original Chinese Mustard ("Extra Hot"), mini pig-in-a-poke with Raye's Down East Schooner Mustard, and mini steak taco with Lucky Dog Smoked Habanero Honey Mustard.

Open-faced sandwich bites: croque monsieur with Temeraire Dijon, corned beef on party rye with Ba-Tampte Delicatessen Mustard, sliced brat canape with Lou's Famous Organic Horseradish Mustard, and pulled pork with Po Boy's BBQ Sauce.

Dessert: cheesecake with LissElla Lycklibar Blabar (Blueberry) - an idea ripped whole-cloth from the snack table at judging.

So, restaurants, who's with us?


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Great idea! I like the multicultural plate the best! Could mustard be somehow worked in to sushi?

Yum yum, this post is making my stomach growl! How fun that you got to judge the festival, too!

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