When it comes to condiments, Harry Lalousis really cuts the mustard.

Lalousis claims to be one of only two mustard sommeliers in the world. Everyday, he strives to take the condiment beyond the bright yellow stuff used in picnics everywhere.

"Many people do say to me they don't like mustard or they even look at it and say, 'I'm sorry, I'm not going to taste mustard,'" he told On The Coast guest host Gloria Macarenko.

Harry Lalousis shares his love of mustard with On The Coast guest host Gloria Macarenko. (CBC)

"When they do venture out and taste it, even through recipes I give them, what they find is the flavour is actually not what they expected.

"People who say they don't like mustard are people who usually have in their mind a hot, horseradish mustard or an English mustard. That's not what a Dijon mustard is."

Lalousis brought Macarenko some mustards that might be less familiar to some readers and explained their use.

Au vin blanc

"A little bit more refined is the flavour. It will give you the heat and momentum you expect from a mustard but it doesn't take over your palate."

Wholegrain

"A whole grain mustard is made with Chardonnay wine so you get more of a fruitiness. It's sharp but not as hot."

Provençal

"It has peppers in it and garlic. Marinade a chicken [with it] and roast it. Dinner done!"

Lalousis is in the Lower Mainland for the fourth annual Columbia StrEAT Food Truck Fest in New Westminster on Saturday.

At the festival, he will give some lessons on how different types of mustards are best used.

With files from CBC Radio One's On The Coast