MyTastr

Best whole-grain mustard, according to chefs

Three picks, each tied to a named taster and a public source — from Andy Baraghani, Mary Sue Milliken, America’s Test Kitchen, Kate Shannon Levine and 1 more. Recommendations come from eatthis.com, americastestkitchen.com, tastingtable.com and sporked.com.

Condiments · The ranking

  1. 1
    Top pick

    Pommery Moutarde de Meaux

    Chosen by
    Also chosen by
    The historic French grain mustard in its stoneware crock, and chef Mary Sue Milliken’s go-to: “Pommery for whole grain… I love to mix the whole grain with mayo and horseradish, and that spread goes on all my sandwiches.” Baraghani put it among Tasting Table’s four favorite mustards (“some heat and a light smokiness”), and in ATK’s tasting its acidity “cut through the richness” of pigs in a blanket.
    Where to buy · Amazon ↗Instacart ↗Source: eatthis.com ↗
  2. 2

    Maille Old Style Whole Grain Mustard

    Chosen by
    Also chosen by
    ATK’s best whole-seed mustard in a blind tasting (2022): lots of small intact seeds with “nice crunch and pop,” a texture tasters called “the best of the bunch,” plus “perfect bright acidity” and a pleasantly bitter finish. ATK’s pick for potato salad, compound butter and garnishes. Sporked gave it 8.5/10 for a board, and Phantom Gourmet ranked it second of four.
    Where to buy · Amazon ↗Instacart ↗Source: americastestkitchen.com ↗
  3. 3

    Grey Poupon Harvest Coarse Ground Mustard

    Chosen by
    ATK’s co-winner and best coarse-ground mustard: “very cohesive,” with gentle crunch from coarsely ground seeds, mild heat and a nutty, bright, slightly bitter flavor. The smoother, more spreadable of the two winners, so it’s the one for sandwiches and pan sauces.
    Where to buy · Amazon ↗Instacart ↗Source: americastestkitchen.com ↗

We may earn a commission when you buy through links on MyTastr. It never affects the ranking. Disclosure

Questions, answered

What is the best whole-grain mustard, according to chefs?
MyTastr’s top pick is Pommery Moutarde de Meaux, chosen by Mary Sue Milliken (Border Grill); Andy Baraghani (Tasting Table). The historic French grain mustard in its stoneware crock, and chef Mary Sue Milliken’s go-to: “Pommery for whole grain… I love to mix the whole grain with mayo and horseradish, and that spread goes on all my sandwiches.” Baraghani put it among Tasting Table’s four favorite mustards (“some heat and a light smokiness”), and in ATK’s tasting its acidity “cut through the richness” of pigs in a blanket. Source: eatthis.com ↗
What are the other top picks for whole-grain mustard?
No. 2 is Maille Old Style Whole Grain Mustard, chosen by Kate Shannon Levine (America’s Test Kitchen). No. 3 is Grey Poupon Harvest Coarse Ground Mustard, chosen by Kate Shannon Levine (America’s Test Kitchen). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

More condiments

See every ranking →