This is the most traditional way of making mustard. Made with white wine vinegar, cracked brown and yellow mustard seeds, it is the perfect mustard for deli sandwiches, cheeses, seafood, vegetables, grilled meats, pot-au-feu, and sausages. Use it in marinades, vinaigrettes, and sauces. coat fish, pork tenderloin, or leg of lamb before roasting.
Refrigerate after opening.
3/5 Heat Factor
Ingredients: mustard seed, white wine vinegar, water, spices, garlic, salt.