Really? Dijon has a much stronger taste than other mustards I've tried, which I can only describe as bleach. It has sort of the same flavor as wasabi, which can certainly be used to open the nostrils.
The BBC is a British website - most of its readers will be used to traditional British mustards, which are a lot hotter - typical serving implement is a cocaine spoon (not joking.)
Wasabi tastes like horseradish (both are roots), not mustard (a seed.)
> typical serving implement is a cocaine spoon (not joking.)
Haha! It's true - a coke spoon looks just like a mustard spoon, but a bit smaller. Typically they're both silver (or plate).
Fresh horseradish sauce is something that most people haven't encountered; most horseradish sauce comes in jars from supermarkets, and is tame stuff. If you make your own from fresh horseradish, have a glass of cold water to hand. It's in a different part of the Scoville Scale.
I like horseradish flavor quite a bit more than spicy(pepper) flavor, I think because it is spicy but does not linger like the oil based pepper spices.
A stupid story that probably explains more about me than I care to admit. I was making an egg sandwich one day and accidentally grabbed the horseradish sauce instead of mayonnaise, took a bit bite, and thought "hmm... that's funny, my mayonnaise must have gone off." this is where any sane person would stop and verify, but me, being me, went "better make sure" and took another bite. At which point I hunted down the container I used found out I had used horseradish sauce, decided it was actually pretty good and have been using it on my egg sandwiches ever sense.
Honestly there is no accounting for taste. I dislike vinegar and salt chips with a passion, I think it is a vile chemically taste, however I know many people who not only eat them without complaining but appear to prefer the taste and actually spend money to buy the infernal things on purpose. The only lesson I can gain from this is that the world is a large place and there are many types of people in it.
So I've only been using the Maille brand Dijon mustard until recently, and while I did like the flavor profile, it was waaay to strong for me. So I decided to try some other brands, and well, the only thing Dijon mustards appear to have in common is mustard seeds, white wine and Dijon in the name.
I've had a few which were very mild, like Edmond Fallot, and one which was a bit stronger but still mild like Grey Poupon. Especially the Grey Poupon was perfect for this grilled ham I like to have in a sandwich.
Of course, now that I found a new favorite mustard, it's sold out due to the mentioned shortage on mustard seeds...
