Koops' Mustard

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Koops' Mustard Peter Koops started his mustard business over 125 years ago with a hand crank mustard mill and incredible recipes.

And while we've updated manufacturing processes with the times, we've stayed true to the bold flavor and simplicity of his original recipes. In 1897, Peter Koops left a successful shipping business in the Netherlands to find fortune and adventure in America. He began simply with a hand-cranked mustard mill. Using only the freshest ingredients and good taste he developed great tasting mustards. He took his product to market simply, as well, with a horse-drawn cart serving out his mustard by the ladleful to loyal customers. But it was Koops' attention to detail and hands-on approach that made his mustard a popular favorite. While our packaging and delivery systems have evolved, our attention to detail hasn’t. The carefully made, stone-ground recipes that Peter Koops first developed so many years ago remain the same today. And like Peter Koops, we seek to deliver the best tasting mustard at the best value.

09/21/2026

Bread Salad

Or Panzanella salad

My farm stand is on the last of the good tomatoes, zucchini and summer squash and this was the perfect way to use them!

Salad:
- Homemade sourdough croutons
- Cherry tomatoes cut in half
- 2 zucchini and 2 summer squash sliced and grilled
- Pulled chicken I used a rotisserie chicken

Pesto vinaigrette Dressing:
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 1/4 cup pesto
- 2 tablespoons Koops’ Stone Ground Mustard
- Salt and pepper

09/02/2026

Peach and Cream Shortcake Cake

Recipe:
* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 1 teaspoon Baking soda
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1 tablespoon vanilla extract
* 1/2 cup unsalted butter, cold
* 1 cup milk
* 1 tablespoon Koops White Vinegar
* Demerara sugar, for topping

Instructions:
1. Turn oven on to 350
2. Prepare an 8 inch round cake pan. I use parchment and oil.
3. Add Koops’ White vinegar to milk. Let it sit off to the side. It needs about 10 minutes to be ready.
4. Combine the dry ingredients in a large bowl
5. Cut butter into pads, and massage/pinch in to dry ingredients. This will eventually for the texture of damp sand.
6. Add in the buttermilk and vanilla
7. Stir to combine. DO NOT OVER MIX! Lumpy is okay
8. Pour in to prepared pan and top with Demerara sugar.
9. Bake for 35 minutes or until toothpick comes out clean.
10. Serve with homemade whipped cream and peaches! Grilled or fresh!
11. Enjoy!

08/24/2026

Tomato Tart

Recipe:
1 sheet of freezer puff pastry
Sliced Tomatoes - amount will depend on size
1/4 cup cream cheese
1/4 cup cheese - I used diced pepper jack and munster, use what you like!
2 tablespoons Koops’ Spicy Brown Mustard
Sprinkle of red pepper flakes
1 tablespoon garlic
Top with chives and flakey sea salt

Bake at 400 until the cheese is melted, and the pastry is golden brown.
Serve warm!

08/13/2026

Buffalo Chicken Wrap

This is high protien and high fiber!

Recipe:
2 cooked chicken breast - shredded
1/2 a can of chick peas - mashed
1/2 cup plain Greek yogurt
1/2 a red onion diced
1/2 cup celery chopped
1/4 cup buffalo sauce (more if you like it spicy)
3 tablespoons Koops’ Dill Mustard
3 tablespoons mayo
Ranch seasonings to taste
Salt and Pepper to taste

I ate this in a high fiber wrap with some romaine lettuce. I also ate it as is with some tortilla chips! Stayed good in the fridge for a few days! Great for meal prep!

Enjoy!

08/03/2026

Parsley Chimichurri

Some recipes are too perfect not to share! I love how bright and summery this is, it is the cherry on top of any grilled meat!

This is great for any dinner, and perfect for hosting! All those cilantro haters will be thanking you!

Recipe:
1 bundle of parsley - Chopped up really really small
1 medium shallot - diced really small
2-3 cloves of garlic - grated
1 tablespoon Koops’ Stone Ground mustard
Zest of 1 lemon
Juice of 1/2 lemon
1/2 cup olive oil (or less)
2-3 tablespoons white w**e vinegar
Red pepper flakes - to your liking
Salt and pepper to taste

Instructions:
1. Chop up parsley and shallots very fine.
2. Place all dry ingredients in a bowl
3. Add in lemon juice and mustard
4. Slowly add in vinegar and olive oil, until you get your desired flavor and consistency.
5. Add in salt and pepper, and if you like a little kick add in red pepper flakes.
6. Let marinate together for 1-2 hours then serve!

meat

07/22/2026

Timing is a little off, but Koops’ Mustard always hits!

🇺🇸Happy 250th America!🇺🇸
07/04/2026

🇺🇸Happy 250th America!🇺🇸

07/03/2026

250 years!

07/01/2026

Best time of the year! #250

06/29/2026

Italian Bean Salad

Salad
1 can chickpeas
2 peppers (different colors) diced
2 cups cherry tomatoes quartered
1 shallot diced
1 jar artichoke hearts diced
Handful of Italian marinated green olives chopped very small
Salami and pepperoni sliced thinly - as much as you want
1 container mozzarella pearls - smallest they have

Dressing
1/2 cup olive oil
1/3 cup white w**e vinegar
3 tablespoons Koops’ spicy brown
1 tablespoon or more garlic
Pinch or more of red pepper flakes
2 teaspoons Italian seasoning
Fresh basil - sliced into ribbons
Parm finely grated - as much as you want!
Salt and pepper to taste

Mix and let marinate for 2 hours in the fridge before serving. Good in the fridge for a couple days
Serve with lettuce when ready to eat!

Address

Pleasant Prairie, WI
53158

Telephone

+12629473500

Website

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