Deviled eggs and potato salad need yellow, @Seek.
I have a stone crock in the fridge full of “grained mustard with whole seeds”. It’s been in there for years, and I primarily eat it as a treat on cheese. A dryer version of @Kardamom‘s link.
I don’t have a taste for the hot Chinese version, @jaytkay, however.
Course-ground is my go-to, but there are usually horseradish, Dijon and, of course, yellow mustard in the box. I particularly like the Dijon/mayo blends out now, @rojo. I could do 8, @zenvelo.
When I was a kid I took bologna sandwiches every day for lunch. Slathering with yellow mustard made them tolerable. Hotdogs are a vehicle for consuming mustard and onions, in my book (unless the hotdogs are cold, then the convey ketchup). @kritiper
You need to mustard shop when you travel, @JLeslie.
Mustard Club of Dorothy L. Sayers for @Jeruba
Chipotle sauce is similar in use to mustard, and I love it. I’ve not passed the wasabi test.
I have not encountered Sennepsmel, @cazzie. Don’t know that I will, but I’m game.