I have some mustards here my friend.

Come, join me, and see how they blend.

Now Doug’s the mustard mixer of all time.

I can only guess what tastes we will find.

He stirs the first, adds liquid smoke,

                             I take a taste, I almost choke.                                 

Its OK I say, perhaps a little strong.

I will try your mix of grey Poupon.

Poupon with horseradish Doug has stirred,

Now what blend of favors has incurred?

I sample the mix, what will I find?

The liquid smoke is still on my mind.

Poupon with horseradish tastes so good,

A successful blend, I knew Doug could.

He takes some Dijon and adds lemon zest,

stirs them both and hopes for the best.

Then the yellow Kraft gets a dose of honey,

There’s really nothing better for any money.

With a dozen different kinds he experiments,

using his mustard logic and common sense.

So why do we enjoy Doug’s mustard fair?

Because there is nothing like it anywhere.

The ancient Egyptians had mustard—grains of it have been found in the tombs of the pharaohs. The Greeks and Romans used the condiment. By the 1400s, mustard had spread through Europe: each region made its own style. Mustard came to America in the 1700s as immigrants set up their own businesses. The style of the day was strong, spicy and brown, and it was used sparingly. Gulden’s was founded in New York City in 1862, Plochman’s followed about 20 years later in Chicago.