Raye’s Down East Schooner Mustard

$5.00

 

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Description

THE COOK’S TOUR

You might think that all yellow mustard is pretty much created equal.  Not so.

I will admit that I’ve had a bias towards “real” Dijon mustards, because they’re 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.  So, it was a pleasant thing to discover that the oldest American mustard is also the best American yellow, by far: Raye’s Down East Schooner Mustard.

This is our top yellow, as seen in the 2020 update of “The Magical Mystery Tour of Mustards.”

EXPERIENCE

Raye’s Down East Schooner Mustard MilledRaye’s Down East Schooner Mustard has a big taste, bright yellow color, and great consistency. Most volume commercial mustard are ground by high-speed technology, then cooked.

Raye’s mills still use the original grindstones that were imported by Raye’s founder,  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 seeds’ volatile essential oils. Raye’s proprietary blend of natural herbs and spices, and their small-batch craftsmanship max out flavor. It is the seed’s preparation, though, and the quality of the seed, that makes Raye’s 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 RAYE’S?

This 117 year old artisan producer, run by the Raye family for four generations, has won numerous awards, including a Gold Medal at the Napa Valley World-Wide Mustard Competition. 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.

Raye’s 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 founder’s connection to the founder’s father, a sea captain named George F. Raye, and his schooner, the Mary F. Pike:

Courtesy Raye’s

MUSTARD WITH WINGS

Raye’s 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 Raye’s to let them know that we sent you!

JAR or SQUEEZE?

I’m 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. 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 “taste the difference.”  I give it my five-diamond Choicestuff™ rating.

Click on the award medallion, above, to find out more about how we review/rate things.

 

 

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