Product Description
THE COOKāS TOUR
You might think that all yellow mustard is pretty much created equal. Ā Not so.
I will admit that Iāve had a bias towards ārealā Dijon mustards, because theyāre still made in a real artisan process, stone ground, and not cooked, to preserve the essential oils of the mustard seed.
Yellow, the American variety that is now synonymous with one, shelf-dominating brand, I find to be watery, color-enhanced junk. Ā So, it was a pleasant thing to discover that the oldest American mustard is also the best American yellow, by far: Rayeās Down East Schooner Mustard.
This is our top yellow, as seen in the 2020 update of āThe Magical Mystery Tour of Mustards.ā
EXPERIENCE
Raye’s Down East Schooner Mustard has a big taste, bright yellow color, and great consistency.Ā Most volume commercial mustard are ground by high-speed technology, then cooked.
Rayeās mills still use the original grindstones that were imported by Rayeās founder, Ā J. Wesley Raye, from France.
Their product was first made in a smokehouse, then moved to its current location, where it has been made since 1903. Their cold-grind process preserves the mustard seedsā volatile essential oils. Rayeās proprietary blend of natural herbs and spices, and their small-batch craftsmanship max out flavor. It is the seedās preparation, though, and the quality of the seed, that makes Rayeās what it is.
The taste qualities that come from the uncooked, and unhurried grinding of the whole seeds, are one of the reasons why, when you open the jar, or squeeze a little from their plastic bottles, you get a big nose of mustard-wonderful, and that bright yellow happy that dresses up any dish.
WHY RAYEāS?
This 117 year old artisan producer, run by the Raye family for four generations, has won numerous awards, including a Gold Medal atĀ the Napa Valley World-Wide Mustard Competition.Ā Raye’s Mustard is older than shelf stalwart French’s, having ground yellow since 1900. French’s launched at the St. Louis Fair in 1904.
Rayeās award winning small batch blends are artisanally hand-crafted. The color is legit. The texture is as bold as the taste.
The name comes from the founderās connection to the founderās father, a sea captain named George F. Raye, and his schooner, the Mary F. Pike:

MUSTARD WITH WINGS
Rayeās is available in your better markets, and in Supermarkets in the northest part of the Northeast, but for the rest of us, your best bet is to order online. Show me a little love, and click on the Buy button here, to go to Rayeās to let them know that we sent you!
JAR or SQUEEZE?
Iām a jar guy, as I like the neutral preservative powers of glass, but, for convenience, and that picnic grab, the squeeze is the way to go.
MY TAKE
In our testing of more than a dozen artisanal yellow mustards, in real-world, home kitchen conditions, we found that Down East Schooner outclassed any yellow mustard that we tried.Ā Raye’s has a great consistency, and the flavor pops better than both the commercial volume, and artisan mustards that we tried, and sent to our family of home chefs. You really can ātaste the difference.ā Ā I give it my five-diamond Choicestuff⢠rating.
Click on the award medallion, above, to find out more about how we review/rate things.
Reviews
There are no reviews yet.