Koops' Mustard

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.

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 wine 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 wine 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!

🇺🇸Remember & Honor🇺🇸
05/25/2026

🇺🇸Remember & Honor🇺🇸

03/11/2026

Spring Green Couscous Salad

So yummy and so easy! Perf to make for dinner and have the leftovers for lunch!

-Recipe-

Dressing:
1/2 cup Olive oil
Juice of 1 lemon
2 tablespoons Koops’ Dijon
1 -2 tablespoons Koops’ Stone Ground Mustard
2 tablespoons Honey
Teaspoon basil
1 clove garlic grated
1 teaspoon onion powder
Salt and pepper to taste

Salad:
2 cups couscous cooked to package instructions
1 can artichoke hearts - chopped
1 container of 50/50 spinach and arugula - diced finely
8oz feta
Serve with Chicken
Optional: Add Pistachios for crunch!

03/05/2026

Roasted Chicken with a Mustard Cream Sauce

This is an Elevated basic! And you will love it! And the oven does almost all the work!

Recipe:

-Ingredients-
Chicken and Potatoes:
- 8 chicken thighs - I did boneless, use whatever you want!
- 1 - 2 lbs Fingerling potatoes - depends on how many potatoes you want!
- 3 Tablespoons Koops’ Spicy Brown Mustard
- 1/3 cup olive oil
- Juice and zest of 1 lemon
- 2 cloves grated garlic
- 2 teaspoon each parsley and oregono
- 1 teaspoon thyme
- Salt and pepper to taste

Instructions:
1. Set oven to 375
2. In a large bowl mix Olive oil, lemon juice, lemon zest, mustard, garlic, and Herbs.
3. Add chicken to bowl and let marinate. 15 minutes to overnight.
4. Chop potatoes into 4ths - so all are roughly the same size
5. In roasting pan with a lid, place all the potatoes and cover in olive oil, salt and pepper.
6. Top the potatoes with the chicken placed “skin” side down and cover with the lid.
7. Bake for 45 minutes with lid on. After 45 min flip all the chicken so it is “skin” side up and bake uncovered for 45 minutes or until the chicken starts to brown.
8. While the chicken is roasting make the Mustard Cream Sauce

Mustard Cream Sauce:
- 1 large shallot - thinly sliced
- 1 tablespoon olive oil
- 2 cloves chopped garlic
- 3 tablespoons butter
- 1/2 cup chicken broth
- 3 tablespoons Koops’ Stoneground Mustard
- 3 tablespoons Koops’ Spicy Brown Mustard
- 1/3 cup heavy cream
- Salt and pepper to taste (I was heavy on the pepper)

Instructions:
- In a sauce pan, cook shallots, and garlic in olive oil until softened.
- Add in butter, salt, pepper and mustard, and mix.
- Add in broth and bring this to a simmer for a couple of minutes.
- Add in cream and let this simmer, careful to not let this mixture burn. Simmer till everything thickens up.

I served this with a side of roasted asparagus. when ready to eat, plate up and top everything with the cream sauce!

03/03/2026

Burger Bowl

So easy and so delish! It’s a great midweek dinner and an easy meal prep option!

Sauce:
3 tablespoons Mayo
3 tablespoons Koops’ Yellow Mustard
2 tablespoons Ketchup
2 tablespoons pickle juice
3 tablespoons diced caramelized onions

Bowl: (you pick how much you want of each!)
Lettuce - finely chopped, and very crunchy
Ground beef
Tomatoes - diced
Acocado - Diced
Caramelized onions
Diced Pickles or pickle chips
Cheese - Optional!
ANY kind of potato! I did fries! I have done roasted sweet potatoes, or home fries, any potato but I recommend it be crispy and delish!

Address

Pleasant Prairie, WI
53158

Telephone

+12629473500

Website

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