Reviewed: Apr. 14, 2012

Followed the directions. The dip was waaay too thick. Needed a knife to get it out of the bowl! The texture was the ONLY thing wrong here, and it very well may have been from cooking too long on the stovetop.

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Reviewer:

Carly J

Cooking Level: Intermediate

Living In: Eden Prairie, Minnesota, USA

Reviewed: Feb. 18, 2012

This is really easy, and really does taste like the Chinese hot mustard and it does have a horseradish taste. It makes enough to serve in a ramekin; although it's not a ton, I'm glad I didn't make more. I'm taking to a work party this week and will serve with soft pretzels and pretzel sticks. thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 15, 2012

Delicious! I've made this a couple of times and noticed a couple things. 1- use high quality ground mustard and it will be so delicious and spicy it almost seems like there's horseradish in it. If you use low grade mustard it is pretty average. 2- I got distracted once and let it sit for longer than 30 minutes and it turned out way too thick. Overall great recipe and all my guests love it.

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Reviewer:

Laura

Reviewed: Nov. 25, 2011

This was great! Reminded me of a mustard I bought long ago called Mucky Duck mustard. Had a spicy kick on top of a sweet taste.

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Reviewer:

Laurette

Reviewed: Oct. 16, 2011

We loved this dip. I made the Mall Pretzels and used this dip...awesome!!

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Reviewer:

Sonya

Reviewed: Jul. 2, 2011

Recipe is not good. Texture, taste are not satisfying. Proportions between sweet/sour/spicy - completely unbalanced. Tasting this dip is almost awkward. I was looking for a mustard dip recipe for my part. I am glad I tried this recipe BEFORE my party! It is simply NOT delicious.

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Reviewer:

MARYNOCHKA

Cooking Level: Expert

Living In: Boulder, Colorado, USA

Reviewed: Jun. 28, 2011

I've had a conversation with a co-worker about Texans who know nothing about vinegary food. She was raised in Maryland, I'm a Native Texan. She adores vinegar, grew up on it and likes it on everything. I think the first time I ever had it was when Long John Silvers came to town. So for this very *novice vinegary food gal*, this was really good. At first, I thought "nope, not for me." But, I find myself going back for more! I'm making hamburgers tonight & already thinking that this would be a good *honey mustard type sauce* on them.

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Reviewer:

Scotdog

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Apr. 25, 2011

LOVE this recipe...great as a dip for egg rolls too!

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Reviewer:

annjand

Reviewed: Apr. 9, 2011

Good stuff!!! I bought some uber hot ground mustard but was not necessary. Regular will do. For a larger crowd, you might want to consider multiples of this recipe.

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