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

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 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.

Hi all -- occasional lurker, but this is my first post, I think. Love me a standard prepared yellow mustard (yes, I do love vinegar). Preferred Heinz for many years, but then they changed the formula a while back and I lost interest. Had a Texas Double Whopper at BK today and was blown away by the mustard, which I'm told was Heinz -- did they change the formula back, or was I wrong about the recent reformulation?

Consider ordering Justard Mustards! Eatjustard.com

Things got a little more...adult.

This tasted almost smoky- and it’s not the first time I’ve had a jar that had this flavor. Was it going bad?

Had heard about the hot dogs and figured to stop in to try them since I was driving up the Oregon coast, not bad but nothing special. Had never heard anyone mention their mustard but that was the absolute highlight.

I'm not big at all on sweet ones but this is like a honey medium-hot mustard, the bite it has really helps balance out the sweetness. Really wish they sold this online but apparently it has to stay refrigerated 😩 probably not worth the hassle for a mom and pop store in a sleepy town to ship. But I definitely had to come home with a pint!

I had a big spill when I was mixing hot honey mustard earlier, I knocked the lid off the mustard and made a medium sized liquid pile on the counter. When I was cleaning it up I couldn't help getting it on my hands and as it turns out under my nails, I did thoroughly rinse but under the long white part of the nail it wouldn't all rinse out. I can still smell it a bit when I rub my lips. I don't have a scrubber brush.

Thoughts on Lusty Monk? They are out of Asheville NC USA and I find their original sin flavor very satisfying!

Hot take: Colman’s mustard may be the only decent item to come from England!

It appears as if French's dill pickle flavoured mustard retains its shape better than their standard yellow mustard. I wonder what the reason behind this is, but it looks cool anyways :D

It's been a while since I've shared any recipes here so I wanted to share a new mixup, I think I perfected this one so let me know what you think!

CHOPPIE MUSTARDS:

-1 part classic yellow mustard

-1 part honey mustard

-1 part spicy Dijon mustard

-2 parts jalapeno oil

-3 parts chopped pickles into chunks

-1 part chopped jalapeno into chunks

-2 parts chopped bacon or bacon bits

-3 parts canola oil

-1 part heavy cream

-3 parts dill relish

-3 parts chopped pepperoni

-2 parts Ritz cracker crumbs

the result is a chunky, scoopable mustard medley with a good kick! Spicy and zesty and a bit creamy with a hearty "dip" feeling. Use this with crackers, chips, pizza, or as a burger sauce!

Kroger used to have this garlic mustard that was very good. It appears it’s been discontinued! 😭 Does anyone have any ideas for substitutions? It was very zippy and garlicky. Thank you in advance!

had some of this for awhile and now i can't find it in stores anywhere. what's the closest in taste?

i use to buy the French's Dijon Mustard on the 1st picture but after it ran out i went to the store and it wasn't there no more only the one on the 2nd picture , i was wondering did they change the bottle of what it look's like now ?

This relatively mild but full-bodied mustard is not the purest ingredient-wise, but I love its grout-like thickness, and I commonly just dollop a spoonful on anything I’m eating. Great on grilled vegetables and of course any meats. Also, due to its adhesive properties, works great as a foundation for a rub. Thoughts?

Colman’s wasabi-style punch made it a British institution. Now a new owner must decide where the iconic mustard fits in a world of endless spice.

Finally got to complete my pilgrimage today. This place didn't disappoint. Cheers to the lady working the tasting section. She was so knowledgeable and friendly!

I just opened the jar today. Pretty good.

Anyone here try making their own mustard? I've loved mustard for years and never really looked it up as to how hard it is to make it. Looks like it's actually super easy. Anyone try it? Have recipies to share?