Jean B. wrote:

> I wonder what makes it different, for example, from French's yellow
> mustard? Hmmm. Do you suppose it has a bit of ginger in it? I am
> intrigued by this.

I have little to no skill at deciding what needs to be added or removed
from a dish to improve flavour. I can not even adjust salt properly and
usually have to ask my wife! I can only tell when something is correct.
To date, my mustard efforts have resulted in good tasting mixes, but not
the taste I'm trying to find.

What I do recognize is that there is a strong, hearty flavor to
Gulden's, what I would term 'robust,' and I'm missing it each time!
Fortunately, the ingredients are cheap, the mistakes still tasty, and
the efforts not time-consuming. Enjoyable experiments for a rainy day!