Henry Rifle Forums

My daughter up in WA is looking for suggestions for specialty mustard flavors that she is going to make from scratch for gifts, local church/farmers market sale, etc. She'll be using brown mustard seed and has a few flavors she's mentioned but would welcome any other suggestions.

Here's her list at the moment, so if you have any other flavors you might like I'll pass them on to her, especially any that are unique or popular in your part of the world.

honey; stout beer; champagne; hot horseradish; and fig

Whiskey

Mustard, hickory smoke bacon, with a hint of horseradish. Good on a burger or as a pretzel dip.

My thinking is that, given the target market, you need something different. Everyone has horseradish, honey mustard, etc on the shelf. There is a reason for this. These are good parings. But, if someone wants horseradish flavored mustard, they can go to Publix and buy it, and cheaper than someone doing "boutique" mustards. She needs to find something out of the ordinary.

My only thought is molasses. The fig has promise. It has to taste good, but it needs to grab the attention of the market. If this were the deep south, or the northeast, you would likely need to approach it somewhat differently, due to the different target market. Find out what that market would be attracted to, be it some kind of herb, or other addition. Heck, it doesn't even have to taste better, if it tastes good, but has a hook, it should sell. I doubt that Himalayan salt would alter the taste, but you could charge more for it, and catch more buyers than using regular old .50 a lb grocery store salt.

We love Dijon. I still use regular yellow mustard, but lean toward the Dijon most of the time. It's excellent on corned beef.

No connoisseur here. Just yellow French's.

Chipotle!
Jake