grilled cheddar cheese with horseradish mustard and pickles..... bless the gods

Hi! My partner has been getting more into mustards, and I was thinking about finding a subscription that would send interesting/quality mustard every month. Didn't see anything posted -- curious if folks have any they like as a gift?

I just came back from Spain where we enjoyed the briskness of Maille Dijon.

Upon returning to the States, I bought the same bottle (packaging slightly different) but it was nowhere near as strong.

Do they make different kinds for different countries?

Two great spicy Mustards with some hot Graidiniera makes one 🔥 🔥🔥 HOTdog

I visited Philly for the first time recently and had an out of body experience with the sweet and spicy mustard at Miller’s Twist in Reading Terminal Market. It was sweet, tangy, savory a little spicy and almost horseradishy? I just can’t get it out of my head, finding a dupe has almost entirely consumed me. If anyone has recommendations for a product similar to this please let me know!

bought this mustard recently and it is amazing. it’s very similar to grey poupon dijon but more vinegary and horseradishey. it says XXX hot but is not hot at all, so if you expect that, be warned

I’ve tried about everything in the big box stores and almost nothing has any actual zing, just spicy flavored kinda

Hello! I bought this weird mustard labeled that it is with white wine. On the ingredients, it says it apple vinegar. I guess one could reasonably expect it to be sour, but this is like super sour.

Can mustard go bad and does it get sour if it does?

It is also NOT bitter or smell weird, but it is just so sour and acidic.

Thanks!

Tried out a recipe for Maple Syrup Mustard! Turned out really well so I’m thinking of tweaking it to make some Honey Mustard as well.

As in, the units. And not a squiggly line of mustard?

It sounds amazing!

https://a.co/d/fCUgvPu

A new item on the shelves of my local Indiana Meijer store. And just as my supplies were getting low.

I know we love so many unique mustards but I just gotta post this photo of my dogs tonight and say….. sometimes plain American style yellow mustard is what goes best with some dogs!….

This is 1 true Chicago style dog and 2 proper chili dogs. All topped with some basic ass American yellow mustard!

Ok so now it’s time for y’all to tell me how wrong this shit is… let’s here it!

Hah... of COURSE there's a subreddit for mustard. Anyway, I am looking for a spicier mustard. I love hot sauces, and I like my mustard spicy as well. I usually use Kroger's brand Horseradish Mustard, which has a decent kick but I am sure there are much spicier mustards out there.

I would much appreciate a mass market type thing... I'm on a fixed income and getting this at a local grocery would be more economical for me than ordering something (especially something fancy and specialty, I can't spend $8 on a jar of mustard), so I came here to solicit opinions on what might be a hotter mustard.

I know that there is "spicy brown" and "dijon" mustards that are spicy, but I've heard them compared unfavorably to horseradish mustards (i.e., most people seem to say horseradish mustard is hotter.) Also there are hot sauces that are mustard-based (I know of one called Haico's Mustard Menace), but it is adding chile to mustard, which is not exactly what I'm looking for. I am looking for a mustard that derives its heat from... well, mustard, horseradish, black pepper, etc.

I eat moderately hot stuff (mostly habanero level or so) so do not be afraid to suggest something quite pungent. Alright, sorry to be long-winded, I appreciate any feedback.

Nearby store has a deal: buy 1 lb of sausages and get hot dog buns and mustard. There were two other types: horse radish and old style. Should I get more?

I have this one disgusting blob in here and all I can find online is that mustard seeds are ✨mucilaginous✨.

Ingredients are brown mustard seeds, yellow mustard seeds, prosecco from Easter, apple cider vinegar (some of which was raw and the bottom of the bottle), and salt. Sat on the counter for a day or two, smells like it should. If it was the mother is it ok to remove and still use the mustard?

Hopefully I picked the right place to ask. Couldn't find a subreddit for fellow nerds who like to make their own condiments.

I have this one disgusting blob in here and all I can find online is that mustard seeds are ✨mucilaginous✨.

Ingredients are brown mustard seeds, yellow mustard seeds, prosecco from Easter, apple cider vinegar (some of which was raw and the bottom of the bottle), and salt. Sat on the counter for a day or two, smells like it should. If it was the mother is it ok to remove and still use the mustard?

Hopefully I picked the right place to ask. Couldn't find a subreddit for fellow nerds who like to make their own condiments.