I've been experimenting with different mustards including making my own. Ones we enjoy are: French's Honey, French's Bold n' Spicy Deli, Maille Dijon Original, Inglehoffer honey, and Jack Daniel's Stone Ground Dijon. I keep ground mustard on hand to mix up small batches of homemade mustard flavoured with whatever vinegar or wine I think will go well with the meal. A while ago I decided to try grinding mustard seeds to make mustard with more texture and was rather pleased with the results. While I keep French's plain yellow prepared mustard on hand, we seldom use it as a condiment. It's used as an ingredient mainly and sometimes it is mixed with mayo for a french fry dip.