Whole-Grain Fermented Mustard

Flavor Profile

Whole-grain fermented mustard has a robust and complex flavor profile that blends a zippy, lactic sourness with a sharp, earthy pungency. The bits of whole seeds offer a satisfying, caviar-like pop, while the fermentation process creates a deep, funky tang similar to aged sauerkraut or kombucha. Because of its rich texture and complex, tangy flavor, whole-grain fermented mustard is a fantastic culinary base.

When you bite into the unbroken seeds, you experience a sharp, upfront kick. Because some of the seeds are whole rather than crushed, this mustard is generally less brutally spicy than smooth varieties like Dijon, allowing more layered flavors to shine through. As the seeds break down, a rich, bubbly acidity and umami depth hit the palate. This sourness comes from lactic acid rather than just the acetic bite of plain vinegar. As the mixture ages, it mellows into a smooth, savory flavor that pairs beautifully with roast meats and sandwiches.

Fat-Free, Saturated Fat-Free, Cholesterol-Free, Sodium-Free, Gluten-Free, Dairy-Free, Paleo, Vegetarian

Suggestions for Uses

• Prosciutto and smoked gouda

• Pairs wonderfully with grilled or brined seafood, and salty sheep’s milk blue cheeses like Roquefort

• Use it as a zesty sandwich spread, whisk it into homemade salad dressings, or slather it directly on grilled sausages and roast dinners

• Whisk a spoonful of mustard with extra virgin olive oil, red wine vinegar, and a touch of honey for an easy, emulsified vinaigrette

• Combine the mustard with maple syrup or honey to create a sweet and savory glaze for roasted vegetables, salmon, or chicken

•  Pair it alongside sharp cheeses, cured meats, and pickles on an appetizer board

• Stir it into pan drippings, a splash of white wine, or heavy cream to make a restaurant-quality pan sauce for pork chops or steak

• Sausages, ham, cheese boards, salads and sandwiches

• Use it as a dip or a spread for breads and crackers

• Slathered on whole-grain sourdough bread with aged cheese and shaved ham

• Egg salad

• Spread on top of a frittata

• Potato salad

• In creamy sauce for chicken

• Croque-monsieur