Gulden's Spicy Brown Mustard, 8 oz, 3 Pack

Gulden's Spicy Brown, three 8 oz squeeze bottles. Charles Gulden began making mustard in Manhattan in 1867, and this is the Gulden's recipe, one of the oldest American mustards still in continuous production and a formula the company has kept private for well over a century.

Spicy brown is its own category, not simply a hotter yellow. It is ground from brown mustard seed with the bran left in, which accounts for the flecked look and the coarser body, while yellow mustard takes its color from turmeric. The bite lands up front and in the nose, then fades quickly, sharper than yellow and rougher than the smooth, wine-based edge of Dijon.

It belongs on pastrami, corned beef and a browned kielbasa, where it holds its own against cured meat. Away from the sandwich it does steady work in potato salad, deviled eggs, vinaigrettes, and glazes for ham or roast pork.