Rochester and Western New York are melting pots of cultures who brought their traditional recipes from Eastern and Western Europe in the 1800’s. French’s, the iconic Yellow Mustard producer was invented here in Rochester. Brothers Robert and George French bought a flour mill in 1883 and named their mill the R.T. French Company. George (who developed the creamy yellow mustard) and another brother, Francis, introduced French’s mustard in 1904.
And that’s how the American mustard industry got its start here.
In 1925, Nance’s, made by Nancy “Nance” Delmarle hit the market. It’s a sweeter cream colored mustard with horseradish that is still made in the area and is popular in 25 states.
In researching mustards, I found two Western New York small family owned producers who have stepped up the tastes and more importantly, have natural formulas. In this label-reading-before-buying savvy shopper environment, we are looking for foods, regardless of types, to be free of preservatives.
Weber’s Horseradish Mustard has been a Buffalo family secret recipe since its inception in 1922 by Joseph Weber. Suzanne and Steven Desmond became 100% owners in 2007, once again keeping the company locally owned and operated. In 2014 the recipe was altered to remove sodium benzoate and garnered the “all natural” distinction. Steve mentioned “people think we just added horseradish to French’s which is not the case. Ours is a completely different recipe”.
I found the mustard tangy with a vinegar note at first taste and the bright color indicative of additional turmeric. It can stand up to spicy sausages, scapes and onions. “Nothing compares in the world” proclaimed Steve and I bet he’s right. It’s a very popular mustard sold in grocery stores and with ex-Western NY natives living elsewhere in the states, the shipping department is busy fulfilling those mustard memories. https://www.webersmustard.com/
Nunda Mustard began in the late 1800’s with a housewife making mustard for her family. “Grandma” Mary 
Magdalen Ochs never realized how popular her family mustard would become as it passed down through her family. In June of 1997, with the help of the Small Business Development Center, Cornell University and the New York State Department of Agriculture and Markets, Ron and Wendy Ochs, started a partnership and were officially in the “mustard business” with Grandma’s slightly altered recipe.
Their Tangy Mustard lives up to it’s moniker. This is a creamy, silky mustard that has sweet, hot and horseradish notes. I like to smear it on wraps and use it as a dip for crudite. They have several unique varieties such as Cajun Onion and a Lite Your Fire spice mixture. Wendy runs the show and “strives to put Nunda on the map one jar at a time”. You can find their product line at specialty shops and events plus online. http://nundamustard.com/
Opinions of the author are her own and products were purchased for discussion. I welcome your comments and suggestions for food and specialty items from upstate New York and can be reached at: linda@anexpatreturns.com
