Does anyone remember the spicy horsey mustard that HopCat used to serve with their pretzel bites?
It had an intense horseradish kick to it and was INCREDIBLE.

Has anyone who worked at HopCat, or anyone who’s successfully recreated it, figured out the brand or recipe? I’d love to find a commercial version that’s as close as possible!

I am guessing that this mustard is already sold in some other container here in the USA. BUT my wife will not be moved by any other version of ABB D. mustard.

If anyone knows how I can purchase the ABB Dusseldorfer in the classic crock here in the USA, or pay international shipping, please let me know. [If you live in Southern California, I will repay your kindness with a loaf of the best homemade sourdough bread you’ve ever tasted.]

Thanks!!

A simple concept. Pretzels with mustard. How could it go wrong, you ask? Well, let me tell you. Apparently you need “natural butter type flavor” and “modified corn starch” to put mustard in a pretzel. They taste like shit. They have a distinctly unmustardy flavor and I hate them. What a loss. How did these pass testing?

Went on a trip recently- and didn't want to spend too much money eating out whenever I was hungry, so I opted for random deli sandwiches from convience stores.

LO AND BEHOLD.. mustard, not one, not twice, BUT THREE TIMES ON DIFFERENT SANDWHICHES.

Every. SINGLE. time.

No warning no mustard label or anything like some sort of SICK joke.

Sure, I can tolerate a bit of mustard but im talking about an inappropriate amount of mustard VIOLATED those sandwiches AS WELL as my mouth.

I tried to cover up this unexpected and obscene assault with a proper condiment (mayonnaise ofc) but yet, the musty and acrid taste was pungent enough to ruin the sandwich for me.

All in all to say, I pray you mustard fetishists come to your senses and learn to appreciate a sensible condiment (mayonnaise or even ketchup if you will).

Thank you, and god bless you. Oh wait! God is DEAD and MUSTARD killed him.

Wow, I don’t wanna oversell it, but these were the perfect balance of tangy. I really also enjoyed the texture as it was between the mass manufactured and kettle chips. Highly recommended sorry for the white sticker I live in Thailand.

Thomy medium hot. I think I expected slightly more heat, but it was tasty. I know they're messy, but it was pretty thick.

I'm a big mustard fan and am looking to grow mustard from seeds to turn into more mustard and more seeds so I can have a constant supply. does anybody have any tips for growing mustard and if now would be a good time to plant it?

Very nice! Was gifted this a while ago, but only just got round to opening it as had to finish my other dijon mustard first. Pretty subtle and mild, but overall a lovely, creamy flavour - can't wait to make a beef sandwich with it.

At the recommendation of this subreddit I added the Trader Joes Dijon to my current roster. I must say it is excellent and has a proper Dijon kick at a great price. Going to take a jar back to the UK with me. Out of this group it is the only one I am taking back with me. The Maille is a disappointment. Bertman is a good hot dog mustard, but good hot dogs don't exist in the UK and I will be taking a jar of Kosciuszko which I prefer. Don't care for the Brasswell's. Duerr's is from the UK and too mild for me. The German stuff in the little stein is sold in the UK and I can take it or leave it. The Aldi German mustard with horseradish is not great. Tracklement's Number 5 is from the UK, so no need to take it but it is the best hot English mustard IMO. Heinz I just have because it was on sale and isn't bad at all for the style, but I can get that or French's in the UK.

So am looking for your standout American made mustards that I might want to travel back to the UK with.

I had a suspicion that the Dijon mustard sold in North America is milder than the one sold in Europe, so I bought a jar in Canada to do a taste test — and my suspicion was confirmed.

Both are made in France, but even the color is different. In terms of flavor, the European one has a spicy kick, while the Canadian one is much more salt-forward.

In the near future I’m going to be spending a few days in Ghent as part of a Europe trip. I’ve heard plenty about Tierenteyn-Verlent mustard.

From what I understand it’s not great at going a long time unrefrigerated, which it would have to for me to bring it home. Plus I’m more interested in having a memorable experience there than bringing home a trophy.

My current thought is to get some local old style cheese and crusty bread, and have sandwiches while I’m in the area. (No meat for me as I’m pescatarian.) Any other thoughts, or relevant experiences?

What are your thoughts on Dutch mustard? I’m not Dutch and I’m curious what makes it Dutch. This stone ground one is quite good, and the mustard seed texture and flavor really shine through.

Most spicy mustard is hardly spicy, this one though has a good amount of spice and is also delicious