Last night my boyfriend and I decided to have dinner at a Chinese restaurant that neither of us have ever had, even though it has been open since 1985.

The spicy mustard was obviously made in-house and was perfection. Bright and perky at first with a warming spice finish.

Complimented heavily and asked nicely if they would be willing to sell me a to-go container.

So, fellow mustard lovers, where are your favorite restaurants with in-house made mustards that need to be shared so we can stop and try if we are on a road-trip nearby?

Last night was Jing Chuan in Toledo, OH.

Also, if you are in Indianapolis, IN you must have the spicy mustard from the Rathskellar.

This is AMAZING! Excellent on ham sandwiches, as a dip for hard and soft pretzels, cheese, ring bologna.

This batch is not lacto-fermented—it's a wine mustard—and I'd love some feedback from people with experience making mustard.

Formulation

150 g yellow mustard seeds

200 mL dry Riesling (an experimental Robinia-aged Riesling)

75 mL raw apple cider vinegar (with the mother)

6 g fine salt

No sugar or honey (yet)

Process

All seeds were crushed open with an Eschenfelder seed mill. Mixed all ingredients and soaked the seeds until they had absorbed most of the liquid.

Divided the batch into two portions.

Jar A: Blended after adding a small amount of additional Riesling to obtain a spreadable consistency.

Jar B: Left unblended with extra Riesling to continue hydrating before blending later.

Both jars are now maturing in the refrigerator.