bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Natural Value Organic  Horseradish Mustard  
 If you enjoy the fresh, slightly numbing sensation of horseradish but need a classic mustard kick, this strikes a delicious balance. It smells sharp at first, but mellows.The ingredients list is reassuringly short, free of codes and words created in labs, containing no more than vinegar, mustard seeds, salt, horseradish, turmeric and water. It is certified organic by the US Department of Agriculture.    
 HK$22, ThreeSixty, 3/F, The Landmark, 15 Queen's Road Central
 Moutarde de Meaux Pommery  
 The Pommery family recipe is said to have been unchanged since the 18th century. Similar in appearance to Grey Poupon, this variety from Meaux, just west of Paris, has a pronounced taste of vinegar, a rich savouriness and a delightful grainy texture. It goes well with salad leaves, particularly rocket (arugula),  and is perfect with chunky, country-style sausages and roast beef. While the ceramic jar is quaint, the plastic lid needs a rethink. HK$108, Bon Bon Bon, 22 Pottinger Street, Central
 Grey Poupon Old Style Mustard  
  This classic mustard  is one of the best-loved of the many French brands. It strikes a good balance between spiciness and tartness,  with the added complexity of white wine. However, it is also the only  one among the five that contains  an additional acidifier (citric acid) and preservative (potassium metabisulphite), although both  are used extensively in contemporary food production.  HK$30.90, Wellcome, citywide
 Daylesford Natural Strong  English Mustard  
 If your nose is blocked,  try a dab of this. Hot and sharp, made entirely with ingredients from Daylesford Farm in the  Cotswolds, this is the kind of mustard that shoots straight to your sinuses and threatens to invade your brain.  It might be a bit much on sandwiches or in salad dressing, but it's perfect with frankfurters or a thick slice of honey-glazed  ham. Adding ketchup or apple sauce can soften the blow.  HK$60, Oliver's The Delicatessen, 2/F Prince's Bldg, 10 Chater Road, Central
Annie's Naturals Organic  Yellow Mustard  
 For the uninitiated, this is a gentle introduction to the popular condiment. It is certified organic by the US Department of Agriculture and comes in a handy squeeze bottle. However, the use of white vinegar  tips the balance of flavours a tad too much to the sour side.  If you use it with juicy roast pork, the unpleasantness will be less apparent, but that defeats the purpose of an accompaniment.
 HK$45, ThreeSixty, 3/F, The Landmark, 15 Queen's Road Central



Mustard