French's Dijon Mustard with Chardonnay Wine. $2.99 per 12-ounce squeeze bottle.
Bonnie: French's new Dijon Mustard with Chardonnay Wine is much more complex than French's original 100-plus-year-old signature yellow mustard, but less complex and more vinegary than the equally iconic Grey Poupon Dijon.
Ingredient- and nutrient-wise, it's just fine. Like most mustards, French's Dijon Mustard with Chardonnay Wine adds salt (about 130 milligrams) and minimal calories (about 5) per teaspoon. I still prefer the flavor of various artisanal brands such as Yves Tierenteyn-Verlent (from Ghent, Belgium) to use on my gourmet sausages, in marinades or in my homemade salad dressings.
Carolyn: The history of French's Dijon mustard introductions is a barometer of the maturing of the American palate. The Dijon variety introduced by this ballpark mustard king in 2003 used honey to make the sometimes harsh Dijon more acceptable to sweet-tooth Americans. But this new one actually ups the product's snob appeal by advertising the variety of white wine it contains.
French's Dijon Mustard with Chardonnay Wine still tastes less astringent than competitor Grey Poupon. It also comes in a user-friendly plastic squeeze bottle, has an approachable price tag, and tastes great on sophisticated sandwiches or as a dressing for green or pasta salads.
I still prefer the blander, bright-yellow original French's for the hot dogs and hamburgers I (and a lot of other Americans) will be grilling this coming week.
Bonnie Tandy Leblang is a registered dietitian and professional speaker. She has a blog (www.biteofthebest.com) about products she recommends; follow her on Twitter: @BonnieBOTB. Carolyn Wyman is a junk-food fanatic and author of "The Great Philly Cheesesteak Book" (Running Press). Each week they critique three new food items.)
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