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French’s Celebrates National Mustard Day August 5

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(Gerry Furth-Sides, all images are courtesy of French’s Mustard Company) This year, French’s Mustard is hosting the fundraiser for “No More Kids with Cancer”.  The company will match the Mustard Challenge donations of which 100% to to fund the cause. The Challenge encourages people to eat a spoonful of French’s mustard, film themselves, share their videos on social media.

For event details and to donate please see:  www.mustardchallenge.com.  For more information on No More Kids with Cancer, visit www.nomorekidswithcancer.org.

French’s has been a proud supporter of the National Mustard Museum and National Mustard Day for over 20 years.   The museum celebrated its first National Mustard Day in 1991 with only a small gathering of friends in the Curator’s back yard. It has grown into a major festival known around the worldwith 6,000 fans in attendance last year.

Rock solid French’s Mustard as a sponsor, is reflected in the generous and the whimsical  (Poupon U., housed in the museum, is one of the many play-on-words this history affords).

Although it was the Romans who first brought the mustard see into the modern world (along with deviled eggs),  China and Japan are credited with originating the cultivation of mustard from the seeds.  Edible mustard greens are a different species of mustard.

The century-old French’s Mustard is made by the French’s Food Company, a global food company with locations in the United States, United Kingdom, Canada, Brazil, France and Mexico.  For the full, illustrated story of French’s Mustard that goes back to 1904, please see https://www.frenchs.com/our-story/

The company continues to craft trusted foods using the highest quality, simple ingredients highest quality. www.frenchs.com. New products are being developed.  I verify here that the mustards are just thick enough with flavors clearly shining through the minimal natural ingredients, and with just enough vinegar.  We actually tasted each one on its own on a teaspoon.

My professional food friend who favors “poupon” mustard, was delighted to learn that this is now a standard among French’s products, along with ketchup (watch out Heinz)!

The nonprofit National Mustard Museum holds the world’s largest collection of mustards (approaching 6,000) and mustard memorabilia.

 With the help of Confidential Condiment Counselors, visitors can taste more than 450 different mustards daily in the Museum’s Gourmet Gift Shop.  The Museum is also the home of America’s tongue-in-cheek Mustard College: POUPON U.

Founder and Curator Barry Levenson reminds food lovers that versatile condiment mustard is a healthy choice, too.  It contains “no more than 10 calories per serving and no fat or cholesterol.

Below are a sample of the continually evolving ethnic-inspired recipes on the website.  Deviled Eggs, which originated in ancient Rome, made their way throughout Europe and Scandinavia before arriving on the North American party table.


FRENCH’S Party Deviled Eggs (12 servings)

Prep Time 25min


12 large hard cooked eggs
6 Tbsp. light sour cream
2 Tbsp. FRENCH’S® Dijon Mustard or Classic Yellow® Mustard
FRENCH’S® Crispy Fried Onions, optional


REMOVE yolks from whites and place in bowl.
MASH yolks and blend in sour cream and mustard.
SPOON/PIPE yolk mixture into egg white halves. Arrange on lettuce-lined platter.
CHILL, covered. Sprinkle with paprika, Crispy Onions or minced parsley, if desired.


American Regional Buffalo Sloppy Joe Dip

Makes 3 cups dip

Prep Time 5min

Cook Time 20min


1 lb. ground beef
1 1/4 cups FRENCH’S® Tomato Ketchup
1/4 cup FRENCH’S® Classic Yellow® Mustard
2 Tbsp. FRENCH’S® Classic Worcestershire Sauce
1 ( 8 oz.) pkg. cream cheese, softened
1/3 cup FRANK’S RedHot® Original Cayenne Pepper Sauce
1/4 cup green bell pepper, optional


PREHEAT oven to 350°F. Brown ground beef in large skillet; drain fat. Stir in Ketchup, Yellow Mustard and Worcestershire sauce.
COMBINE cream cheese and Frank’s RedHot Sauce.
PLACE half of ground beef mixture in shallow 1-quart baking dish. Spread cream cheese mixture over beef.  Top with remaining beef mixture (diced green pepper is optional).
BAKE 15 minutes or until dip is heated through. Serve with pita chips or a favorite dipper.

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Gerry Furth-Sides

Gerry Furth-Sides

Content Editor/Columnist

Photo-journalist Gerry Furth-Sides has been covering the ethnic and American culinary scene in California since it first came into prominence 25 years ago.