One of the things that I found when I first moved to the Quad Cities in 1991 was an instant infatuation with a locally made mustard called Boetje's (BOAT-jees). They categorize Boetje's as Dutch stone ground mustard and the recipe is pretty simple - water, mustard seed, sugar, salt and distilled vinegar.
But a lot of people mistake it as a horseradish based mustard because when you take the top off a new jar of Boeje's and take a deep whiff, it cleans out your sinuses just like a good ground horseradish will.
I was first turned on to Boetje's on my first visit to the Belgian Village Inn in the Olde Towne area of Moline. The taste sensation of the Boetje's Mustard with the VandeReuben sandwich was fanstastic. I soon found that Boetje's was great on brats, ham sandwiches, and could be used in a number of dishes as an additive.
Boetje's is available in 27 states, mainly in the Midwest or the Southeast. For more information, see an article from 1998 here.
Comments