Yellow Mustard

Flavor Profile

Bright, punchy, and balanced. Our Yellow Mustard is mild, slightly sour, and tangy up front, yet it has a sharp, clean bite of warmth that is still more pungent than the store-bought varieties, and goes well with hot dogs, burgers, sandwiches, pretzels, and potato salad. You can also use it as a base for sauces and dressings.

It's our smoothest mustard! The ground seeds and turmeric add a subtle earthy undertone that balances the sourness.  It's present, but not flat, harsh, nor aggressive with a pleasant bitterness that helps round out its acidity.

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

Suggestions for Uses

• Topping hot dogs and burgers, it acts as an emulsifier in salad dressings, a flavorful glaze or spice binder for smoked meats and roasts, and a key ingredient in dishes like deviled eggs and potato salad

• Mix with honey or brown sugar to create a sweet and tangy glaze for ham, chicken, and salmon

• Use a thin layer of mustard as an adhesive to help dry rubs and spices stick to brisket, pork, and ribs before smoking

• Because of its natural binding properties, yellow mustard prevents oil and vinegar from separating in vinaigrettes and barbecue sauces

• Stir it into your recipes for meatloaf, deviled eggs, or macaroni salad to add a bright, tangy depth

• Turkey sandwiches

• Add to BBQ sauce

• Squeeze it into scrambled eggs

• Upgrade mac and cheese

• Use every last drop for a dressing

• Dress up your slaw

• Amp up the flavor of chicken

• Put a bit in your lemonade and add a touch of gin

• Combine it with honey or maple syrup for a dipping sauce

• Put it in egg, tuna, or potato salad

• Spread it on your grilled cheese

• Bring heat to shrimp scampi

• Add a dollop of mustard into brownies

• Drizzle it onto broccoli

• Impart flavor on soups and stews

• Include it in baked beans

• Salmon kabobs

• Sauce for salads and veggies

• Tilapia 

• Shrimp skewers

• Baked chicken wings, thighs, or tenders are awesome when topped with a mustard-brown sugar glaze, brush it on in the last half hour of cooking

• Dip for crudités like steamed artichoke

• Lamb rib chops for a quick and impressive dish or braise shank

• Scalloped potatoes or gratin dauphinois 

• Glaze Chicken Sausage with Sautéed Cabbage

• Brown Sugar and Mustard Ham Glaze

• Mustard Relish

• Mustard BBQ Sauce

• Cuban Sandwich

• Ham Salad Spread

• Hollandaise Sauce

• Party Franks

• Classic Macaroni Salad

• Scrambled Egg Sandwich

• Creamy Dill Sauce

• Sweet Hot Mustard Chicken Wings

• Burger Sauce

• Roasted Potatoes

• Honey Mustard Salmon

• Honey Mustard Pork Chops

• Honey Mustard Broccoli

• Cordon Bleu

• Tarragon-Honey Mustard Deviled Eggs

• Sauce 1: 1 fresh lemon juiced + ¼ cup olive oil + 1 tablespoon apple cider vinegar + 2 tablespoons Yellow Mustard + ⅓ cup garlic honey + 1 tsp garlic powder + ¼ tsp salt + ground black pepper

• Sauce 2: 3 tablespoons Yellow Mustard + 1 tablespoon honey + 1 tablespoon white wine vinegar + 2 tablespoons extra-virgin olive oil + 1½ tablespoons chopped fresh dill + pinch of sea salt

• Sauce 3: 1 cup Yellow Mustard + ¼ cup hot honey + 1 tablespoon hot sauce + 2 tablespoons brown sugar + ⅓ cup apple cider vinegar + 1 tablespoon ketchup + 2 teaspoons Worcestershire sauce + 1 tablespoon garlic powder + salt and ground black pepper

• Sauce 4: 1 small shallot minced + 2 tablespoons white wine vinegar + 2.5 teaspoons Yellow Mustard + ¼ teaspoon salt + ½ teaspoon black pepper + 1 cup extra-virgin olive oil

• Sauce 5: ¼ cup extra virgin olive oil + 2 tablespoon fresh rosemary + ½ teaspoon salt + ¼ cup rice wine vinegar + 3 tablespoons Yellow Mustard

• Sauce 6: ¼ cup Yellow Mustard + ¼ cup honey + 1 to 2 teaspoons smoked paprika + 1 to 2 teaspoons Creole Seasoning+ ½ teaspoon kosher salt

• Sauce 7: ½ cup mayonnaise + 2 tablespoons ketchup + 2 tablespoons Yellow Mustard + 1 teaspoon to 1 1/2 tablespoons chili or hot sauce + 1 tablespoon lemon juice + 1 teaspoon Worcestershire sauce + ½ teaspoon garlic powder + ½ teaspoon onion powder + ½ teaspoon black pepper

• Sauce 8: ⅓ cup Yellow Mustard + 3 to 4 tablespoons olive oil + 3 tablespoons apple cider vinegar + 2 tablespoons fresh parsley, minced (or substitute with green onions, chives, basil, cilantro, dill, etc.) + ½ teaspoon kosher salt + ½ teaspoon freshly ground black pepper + 1 to 2 teaspoons granulated sugar

• Sauce 9: ½ cup mayonnaise + 2 tablespoons Yellow Mustard + 2 tablespoons lime juice + 3 to 5 cloves garlic minced or finely pressed + 1 tablespoon chili garlic sauce + 1 teaspoon to 1 1/2 tablespoons sriracha + 1 teaspoon fire honey + ½ teaspoon freshly ground black pepper + 1 tablespoon fresh cilantro