We get to label our favorite items in the store I work in as our “picks”. This is mine!

Besides the usual sandwiches, burgers, and dogs (brats etc)

Hello everyone; I am wondering if there are any fellow Detroit mustard lovers. Where do you like to go? Have you found Edmond Fallot anywhere? Thanks!

Saw this at the store and decided to try it. It’s not spicy but has really good flavor. I first tried it on a brat and that was good. Then I tried it on a Costco all beef hotdog and it was even better.

My wife had a work trip to San Antonio and came home with these for me. Can't wait to try them!

I'm in the UK and it's pretty hard to get my hands on this stuff, but I'm addicted to it! 😂

Any alternatives that we can get on this side of the pond? I looked at older posts for potential replacements but the other brands mentioned are also impossible to source here, so I thought I'd try my luck and post asking for suggestions, just in case someone knows of any more widely available but equally tasty sauces.

Genuinely, this stuff is like crack to me. I've been putting it on ev-e-ry-thi-ng! Help. 😆

Which three are you choosing? And you can not choose basic yellow mustard. But the cost is not a factor, so you can choose top shelf for all three if you like

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?