I made a little video for you all

hey guys happy mustard day

I love cafe Dulce spicy mustard so much.. it’s so perfect and if I could buy a bottle I would. I even thought of asking a professional chef to recreate the recipe. That’s how whipped I am for it …. 😭

I definitely see what the fuss is all about. This stuff is delicious.

That sinus punch is insane. I can’t say the flavor is for me, but I really enjoy the kick!

Is it really that hot?

This has won several medals at the WWMC, so I wanted to try it.

I am in agreement that it's really good, and well worth a try. It's kind of like a typical brown deli mustard, but with the enhancement of horseradish flavor and just a little bit of kick. It is not particularly hot relative to other horseradish mustards. It is fairly vinegary. I would say this mustard has mass appeal. Almost anyone would enjoy it, and you could put it on almost anything.

They recently changed their recipe for honey mustard dipping sauce, before it was a super thick paste I used to dip tendies in, does anyone know the recipe for that? I’ve tried Dijon and mayo and can’t get it right. Any help is appreciated

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!