The Blog

We love using our mustard to make salad dressings. This is one of the most popular uses of our product. They’re simple, tasty, and healthy. What’s not to love?

That’s why we developed this definitive guide to crafting mustard vinaigrette salad dressing, complete with videos, gifs, tips, and tricks. Your salads will be forever bolder.

Are you ready?

Make a bold and simple salad dressing

A bold and simple salad dressing requires only 30 seconds and 3 ingredients:

Balsamic vinegar

Olive oil

Any flavor of Mustard and Co.

Honey Curry gives it a sweet tangy kick. Classic and Garlic Dill yield a more traditional mustard dressing. Smoky BBQ makes a marinade fit for a grilled steak salad. Black Truffle is extra fancy, so you better call it a “vinaigrette.”

This is how you #eatboldly

Likewise, you can mix up the vinegar depending on your taste. Use red wine vinegar if you’re feeling more French than Italian today. It’s simple and tasty.

Now, if you want to take the boldness to the next level, try this:

Extra Spicy, Extra Bold Salad Dressing

For the boldest of the bold, bold mustard is a great start, but it ain’t bold enough. You need a little something extra to unleash the bold flavor.

We use a secret ingredient: Gunpowder Oil. Our friends at Other Brother make this chili infused olive oil, and it goes great with our Classic mustard.

This extra kick pairs especially well with chicken and steak salads. Mix it together and enjoy. 

We have one more tip for you:

Make dressing to get the most out of every jar

We’ve all been there before: Scraping at the edges of your nearly empty jar for those last bits of bold flavor. 

Friends, there’s a simpler way to do it. Use the jar to mix your dressing! 

All you need to do is pour in olive oil and vinegar and shake it up.

That’s it! Pour it over your salad and enjoy :)

Let us know how you #eatboldly with your salad dressings. Share your recipe tips with @mustardandco on Twitter, Instagram, and Facebook.

If you’re looking for ripe, local produce for a fair price, look no further than Rising Sun Produce in Seattle’s Roosevelt neighborhood.

Rising Sun (no relation to the classic Sean Connery / Wesley Snipes action adventure) has been going strong for nearly four decades.  Owner Bud Goodwin entered the business in the late 1970s when he peddled Yakima asparagus on a street corner in Montlake. It was the '70s folks.

People loved it, so he opened a stand in the Roosevelt neighborhood, on the northwest corner of 15th and 65th. Rising Sun remained there until 2012, when it moved a whopping 40 feet to the southwest corner of the same intersection.

In a city that’s undergone such rapid change, it’s refreshing to see a simple business with such staying power. They source local produce, and most items are ripe and ready to eat right off the shelf.

Rising Sun’s offerings change with what’s in season. They always have apples, but the varieties vary throughout the year. For the most part, they’re a no frills produce stand, but sometimes they’ll surprise you. It was here that I discovered carambola, aka starfruit. You better believe I’ll be picking up some more next time they’re in season :)

It’s our favorite place to pick up a peach on a warm Seattle summer day. We love snacking as we stroll through the woods in nearby Ravenna Park.

Of course, their local products aren’t limited to produce. We’re proud that Rising Sun carries all five of our flavors. Plus they support our friends at Bonache, Los Roast, and a handful of other boldly flavored condiments and ingredients.

We’re proud to be In Good Company with Rising Sun Produce.

Do yourself a favor and swing by their shop next time you’re in the Roosevelt neighborhood, and for now, show them some love and like their page on Facebook. They’re open 8am-8pm, every day of the week. 

Be sure to snag one of their snazzy banana barbershop quartet tees. They’re always in season :)

We’ve all been there before: Scraping at the edges of your nearly empty jar for those last bits of bold flavor. 

There’s a simpler way to get the most out of every jar: make a salad dressing. 

All you need to do is pour in olive oil and vinegar and shake it up.

Shake boldly.

That’s it! Pour it over your salad and eat it up.

People love using our mustard to make salad dressings. It adds a fresh, bold flavor to your salad. Our recipe requires only 30 seconds and three simple ingredients:

Balsamic vinegar

Olive oil

Mustard and Co. Mustard

Any flavor works. Honey Curry gives it a sweet tangy kick. Classic creates a more traditional mustard vinaigrette. Smoky BBQ spices up a grilled steak salad.

Likewise, you can mix up the vinegar depending on your taste. Use red wine vinegar if you’re feeling more French than Italian today.

For some, New Year’s Day means binge-watching bowl games and feasting on chili cheese dogs and cold brews. For others, New Year’s kicks off resolutions for exercise and healthy dieting.

If you fall into either category, this Smoky BBQ Slow Cooker Chili Recipe is for you.

Chili is one of the most customizable dishes around. This recipe will create a nutritious and delicious base that’s low on carbs and sugar. From there, we’ll throw out some suggestions to customize, so you can season your spicy stew to your taste.

This recipe takes a few hours to complete, though much of that time is inactive -- waiting for the beans to cook and the chili to stew. Believe us, it’s worth the wait.

“To bean, or not to bean...”

There’s a whole Wikipedia section dedicated to the controversy over chili ingredients, particularly whether to bean, or not to bean. (Who knew chili could be so existential?) In spite of the hazards of high wind, I stand boldly with the beans. So boldly, that I double up on them:

It doesn’t get much bolder than this.

Here’s what you need:

1 pound dried black beans

1 pound dried small red beans

2 pounds lean ground beef

1 can tomato paste (12 oz)

1 can sweet corn (16 oz)

1 red onion

4 roma tomatoes

3 bell peppers

4 cloves garlic

2 tablespoons Smoky BBQ Mustard

Organic extra virgin olive oil (or cooking oil substitute)

Worcester sauce

Cayenne pepper

Ground cumin

Garlic powder

Paprika

Get cooking.

Prep your beans.

Rinse the black beans and red beans separately, and stick each variety into its own pot. Add water.

Cook your beans.

Place pots on the stove, and set to medium heat until they’re at a simmer. Once simmering, set temp to low. It’ll take about a 1 hour and 30 minutes to cook. Stir occasionally, and make sure water level fully submerges all beans so that they cook evenly.

*Note: I used to soak beans for 8-12 hours before cooking. J. Kenji Lopez-Alt at Serious Eats convinced me otherwise.

The rest of the chili takes 30 minutes of active work, but the beans need about 90 minutes to cook, so it’s around this time that I take a 1 hour break and catch up on a good book. I’ve been reading City of Thieves by David Benioff. Highly recommend it.

Prep your veggies.

Chop onion, bell peppers, and tomatoes. Mince four cloves of garlic. Open and drain sweet corn.

Prep your beef.

Mix 2 pounds of lean ground beef in bowl with a dash of Worcester sauce, paprika, and cayenne pepper. Add 1 tablespoon of ground cumin and one tablespoon of garlic powder.

Heat large skillet.

Set to medium-high heat. Cover thin with extra virgin olive oil. (I like my Lodge cast iron skillet).

Move beans to slow cooker.

Plug in your slow cooker and turn it on high. We’re about to move our now-cooked beans in here, but before we do, we want to make sure they’re cooked. They should be soft but not creamy. Good? Add them to the slow cooker. This should clear some space off your stove.

Cook beef then veggies.

Add your beef to the hot cast iron skillet. Cook it until it browns evenly. (Don’t get it too dry. It has more cooking to do in the slow cooker.) Once browned, add it to your slow cooker on top of the beans. Add a bit more oil to the skillet to keep it slick. Add veggies to skillet. (I like using the same skillet used for cooking the lean ground beef, as it adds some of that beefy flavor into the veggies, and you’re sure to get a couple crispy beefy bits cooked in.)

Add it all to the slow cooker.

Once onions are lightly caramelized, add veggies into slow cooker. Stir in tomato paste, and a dash of chili powder. Add three tablespoons of Smoky BBQ mustard. Mix the ingredients with a large spoon or spatula. Cover the slow cooker, and leave it on high for 90 minutes. Go back to your book, and give the chili a stir at each chapter break.

Adjust to your liking.

After 90 minutes you’ll have your baseline chili. Now you have a chance to safely customize it to your preferences. Eat a spoonful and see what it needs.

Too spicy? Add a can of beans. Black, pinto, kidney, or refried all work great. Not spicy enough? Add more chili powder, cayenne, and/or your favorite hot sauce. Check out our friends at Bonache. Want some sweetness? Sprinkle in some brown sugar. 

I always tinker, often adding more garlic powder, cumin, and cayenne pepper to taste.

After this first round of tinkering, I set the slow cooker to low, and I give it another hour. (Medium if I’m feeling impatient).

Congrats! You’ve made enough chili for a weeks worth of meals. It’ll get better with age over the next couple days, and will last for about a week in the fridge in the proper tupperware.

Watching a bowl game? Add it on your hotdog with shredded cheese, sour cream, and jalapeños. Eating healthy in the new year? Serve it on a bed of spinach with a dollop of guacamole.

I’m working off my holiday belly, so I went with the latter option.

How do you customize your chili? Let us know in the comments!

There’s nothing like a warm snack on a chilly December day. Sweet Potato fries give you a taste of summer to help get you through winter. They’re a wonderful appetizer, and a consistent hit at parties.

Our friend Krista Nelson from Krista’s Baking Co. crafted this recipe and photographed the process. Check out her website for more wonderful baking recipes.

Here’s what you’ll need:

For the fries…

2 large sweet potatoes

1 Tbsp olive oil

Pinch of salt and pepper

For the aioli…

½ Cup mayonnaise

1 Tbsp Mustard & Co. Classic mustard*

½ Tbsp lemon juice

Pinch of salt

Instructions:

1.     Preheat oven to 400°, line a baking sheet and set aside.

2.     Peel sweet potatoes and slice lengthwise into fries.  In a medium bowl, toss the sweet potatoes with olive oil, salt and pepper.  Lay them out on the baking sheet and baking for 40 minutes, flipping them half way through.

3.     Meanwhile, make the aioli by putting all ingredients in a small bowl and mixing until fully combined.

4.     Enjoy!

*This aioli works great with our Classic, Garlic Dill, and our Smoky BBQ flavors. It depends on what you and your guests are craving. Even our Honey Curry variety gives it a unique sweetness. Play around and see what you like best.

Get inspired. Visit Krista’s Baking Co. to find more treats for the holidays.

We recently became acquainted with Danielle over at Rooting the Sun. We made her Cold weather succotash recipe using our Smoky BBQ mustard. It was spot on. Danielle’s photos are beyond gorgeous. Believe us: her recipes taste as good as they look.

Danielle weaves her philosophy, observations, and nourishing recipes to create amazing work. Do yourself a favor and see for yourself at Rooting the Sun. We’re thrilled to share a new recipe for sun choke mustard couscous with watercress, caraway roasted carrots with words and photos by Danielle.

Here’s how you make it:

INGREDIENTS 1 tbl caraway seed 1 lb / 2 small bunches carrots, tops removed 1 tsp grapeseed oil

2 cups pearled couscous 2 1 / 2 cups water / vegetable stock 2 tbl Classic mustard

1 lb sunchokes 1 tsp grapeseed oil 1 bunch watercress, chopped 1 bunch parsley (or to taste), chopped juice of 1 lemon 1 / 4 cup sunflower seeds

INSTRUCTIONS

1. Preheat oven to 400 degrees. Heat caraway seed in a small saute pan on low and toast until fragrant, 1-2 minutes. Oil the carrots, sprinkle on the caraway seed, and roast in oven for 25 minutes on a large sheet pan. 2. Place couscous in a small saucepan on stove and heat over medium-high heat until toasted. Add water (or stock) and bring to a boil. Reduce to a simmer, cover, and cook 8-10 minutes until tender and water has been absorbed. Add mustard and stir to combine.

3. Prepare sunchokes: scrub in sink to release as much dirt as possible, but do not remove skins. Steam on stove-top in a small pan for 5-7 minutes, just enough time to soften fibers, but not cook. Heat oil in a small pan and saute sunchokes over medium-high heat to brown, 5-7 minutes. 4. Toss sunchokes with couscous, watercress, parsley, lemon, and sunflower seeds. serve salad atop roasted carrots.

Enjoy!

View more of Rooting the Sun’s stunning photography on Instagram. Stay updated on her latest culinary creations by liking Rooting the Sun on Facebook.

Holiday season is upon us. That can only mean one thing: frantic last-minute shopping. You need not worry: Mustard and Co. has you covered. We’ve left no stone unturned on our hunt for the perfect presents for our food-loving friends and family.

Here are the food products that we love:

Six Vial Gift Set by Jacobsen Salt Co.

The perfect salt tasting set for the holidays or to give as a hostess gift. This set includes Jacobsen Salt Co’s Pure Flake Salt, Lemon Zest Salt, Vanilla Bean Salt, Stumptown Coffee Salt, Smoked Salt, and Smoked Cherrywood Salt. The set includes pairing notes with suggested pairings for each salt.

Smoked Olives by Stopsky’s Pickles & Preserves

Stopsky’s takes rich, buttery Castelvetrano olives one step further by gently smoking them with Apple wood for a truly unique flavor. A 12 oz jar will make an excellent hors d'oeuvre to class up your ugly sweater party.

Smooth Extra Virgin Olive Oil by Other Brother

A fruity, buttery, and smooth extra virgin olive oil. Other Brother grows, hand picks, and cold presses its Tuscan olives in Carmel Valley, CA. This earned the coveted "Best of show" in the Napa Valley Olive Oil Competition.

Use this to roast Brussels sprouts with bacon, garlic, and walnuts. 

Absinthe with Black Salt Caramels by Jonboy Caramels

'Tis the season for boozy foods. This caramel flavor draws inspiration from strong Scandinavian salted black licorice. Jonboy’s spin includes another local ingredient: Pacifique Absinthe from the Pacific Distillery in Woodinville.

Spicy Thai Peanut Butter by Eliot’s Adult Nut Butters

Swimming rama is my favorite Thai dish. Now I have the swimming rama experience in my own pantry. Who needs that boring chicken and spinach? I can dig into this jar with a spoon.

Put it on your PB&J, slap it on a celery stick, or bake Spicy Thai peanut butter cookies. You can’t go wrong.

Five Flavor Gift Set by Mustard and Co.

We’d be misleading you if we didn't put our own gift set on this list. We're stoked it's ready for the holidays. It's a great way to introduce all that Mustard and Co. has to offer to the condiment lover on your list.

10 oz Hot by Hatchup Katchup

Ketchup is our frenemy. There’s no doubting that mustard and ketchup make a classic condiment combination, but there’s an ongoing rivalry between them. We’re squarely on Team Mustard. 

That said, the duo over at Hatchup Katchup has something special going on. On the occasions when we eat ketchup, we add some hot sauce to give it some heat. Well, Hatchup Katchup takes care of this for us. Their ketchups have a kick, with the added bonus of Hatch Chile flavor. It will blow your mind and tastebuds.

Bees Knees Spicy Honey by MixedMade

Take you honey game up a notch with just a tad kick of heat. MixedMade takes a simple approach to honey making: They start with with chemical-free wildflower honey from a family-run apiary in the Hudson Valley, and infuse it with a mix of chili peppers. The result: a perfect balance of sweet and spicy. No vinegar, no additives, no chemicals, just honey and chili peppers.

Candy Is Magic Gift Box by Quin

Quin Candy restores the whimsical fun and joy that candy had in your childhood. This is a magic gift box of sweet nostalgia. In Quin’s words: Candy is magic, and this stuff makes you believe it.

Damson Plum Jam by Ayako & Family Jam

Ayako & Family Jam, a fellow member of Seattle’s vibrant food community, aims to brighten your pantry with a small jar of love. The Damsum Plum jam will do just that for you. 

Damson Plum is a small, pear shaped fruit distinctive for its notes of violet and bright acidity. Ayako & Family grow it organically in Washington State’s Yakima Valley.

Bloody Mary Gift Set by Addition

How can you survive a holiday with your family without a decent supply of alcoholic beverages? We at Mustard and Co. love a good Bloody Mary. It’s the ultimate customizable cocktail. Start with the rich tomato juice, and layer in savory flavors. Hot sauce, celery, salt. You can’t go wrong. But if you want to kick your Bloody Mary into high gear, add in a few dashes of Addition’s Horseradish, Black Pepper, and Garlic cocktail spices. 

In our first-ever recipe video, we give deviled eggs a Mustard and Co. makeover. Justin uses our Five Flavor Gift Set to create the ultimate deviled egg party platter. 

These deviled eggs are a smashing success whenever we bring them to a friendly gathering. Guests sample each flavor and compare preferences. It’s hard to pick a favorite, but we’re partial to the Smoky BBQ. 

Making the five flavor deviled eggs is quick, easy, and only requires a few ingredients.

Here’s what you’ll need:

Mustard and Co’s five flavors, two dozen eggs, salt, relish, paprika, mayonnaise, basic kitchen utensils, a small mixing bowl, and a pot to boil your eggs.

Watch the video for detailed instructions. Here’s a brief rundown of the process:

Hard boil your eggs

Peel them

Cut five eggs in half. Place yolks onto mixing bowl. Place white halves face up.

Add 3-4 tbsp of mayo to yolks in mixing bowl

Add 1 tbsp relish to mixing bowl

Add mini jar of mustard (2.2 Fl Oz) to mixing bowl

Mash up filling with a fork.

Add filling into ziplock bag. Cut corner of bag.

Add yolk filling to egg whites.

Garnish with paprika and mineral salt

Repeat steps 3-10 with each flavor of mustard.

The result: A five flavor platter, in all its glory.

Enjoy!

Just don’t eat them all before the party :)

Lunch is underrated. People go all out on dinner recipes. They hail breakfast as “the most important meal of the day.” Lunch is too often forgotten. We at Mustard and Co. love our lunches. It gets us through our midday humps. It powers our afternoons. We know that lunch can make or break your day.

Today we’re giving lunch its due. Our friend Krista Nelson from Krista’s Baking Co. crafted this delicious Roasted Veggie Sandwich featuring our Smoky BBQ Mustard. It’s a well-rounded meal that’s sure to make your day.

This recipe yields 2 large, tasty sandwiches. Here’s what you’ll need:

2 ciabatta rolls 1 eggplant 1 zucchini 1 red onion 2 Tbsp olive oil 1 tomato 3 Tbsp mayonnaise 1 Tbsp Smoked BBQ Mustard 2 slices smoked provolone Salt and pepper

Instructions:

1.     Preheat oven to 400°F.  Slice your eggplant, zucchini, and red onion,  and combine them in a small bowl. Add olive oil, a pinch of salt and pepper, and stir until veggies are coated.  Lay them out on a baking sheet.  Slice tomato and add to the baking sheet.  Roast veggies in the preheated oven for 30 minutes, flipping them halfway through.

2.     Slice ciabatta rolls in half and toast them. Spread mayo and mustard onto the rolls.

3.     Layer veggies on top of the two bottom halves, and top the veggies with a slice of smoked provolone. Leaving the sandwiches open faced, put them back in the oven until the cheese is melted.  Put the top on the sandwiches and enjoy!

Sandwiches crafted and photographed by Krista Nelson. (Aren’t these photos gorgeous?!) 

Check out Krista’s blog for more fantastic recipes, and more hunger-inducing food photography.

Jacobsen Salt Co. harvests its flake and kosher sea salts from the cold waters of Netarts Bay on the Oregon Coast. Chefs and home cooks around the world use Jacobsen’s critically acclaimed salts for their bold oceanic flavor. Photo credit: first we feast

When Mustard and Co entered the specialty food scene, we set our eyes to the coolest kids on the block. Who pulls out all the coolest moves? Who has the best parties? The largest group of friends? Yup, you guessed it - Portland’s Jacobsen Salt Co.

We wanted to be part of the Jacobsen party.

So we mustard up some courage (heh heh), and reached out to founder Ben Jacobsen to see about collaborating. Turns out the coolest kid on the block is also the nicest kid on the block.

We partnered with Jacobsen to craft a mustard that shares our values of simple, unadulterated flavor. The result: Mustard and Co’s Classic Mustard.

Our Classic mustard marked our first collaboration with Jacobsen Salt Co. We’re super proud to share our branding on our label.

We now use Jacobsen Salt Co. mineral salt in all of our mustard flavors.

Mr. Jacobsen embarked on his sea salt adventure when he discovered that no one in Portland’s vibrant food scene was making one of the most essential cooking ingredients. 

Ben spent three years testing processes and searching for the salty sweet spot of the sea. He retraced the steps of Lewis & Clark on his own expedition up the Oregon Coat, and set up shop in beautiful Netarts Bay. 

Ben's determination paid off. You can find Jacob Salt Co. in the kitchens of famous chefs around the world. 

To say his brand is bad ass is a bit of an understatement.  

We’re proud to be In Good Company with Jacobsen Salt Co.

Show Jacobsen some love on Facebook, Twitter, and Instagram.

Our friend Krista Nelson from Krista’s Baking Co. found this spectacular recipe for roasted carrots via With Love Kacie. 

Krista whipped them up and captured the process with these beautiful photos.

“This is seriously the best thing ever, you have to make it sometime!!!!”  - Krista Nelson 

That’s four exclamation marks, people. I’m sold.

Here’s how you do it:

Ingredients:

2 lbs organic carrots

1/4 cup extra virgin olive oil

2 Tbs. Mustard and Co. Classic mustard

1/2 cup plus 2 Tbs. real maple syrup

1/2 cup balsamic vinegar

Chevre (goat cheese)

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

10 minutes to prep, and 30 minutes to cook.

Directions:

Wash carrots and chop off the tips and tops. 

Cut small carrots into halves, slice larger carrots into quarters so they’re close to uniform size. Place them in a large bowl.

 

Add 2 tablespoons of real maple syrup, Mustard and Co. Classic mustard, and extra virgin olive oil in a small bowl. Whip them together.  

Pour marinade into large bowl with carrots. Add salt and pepper. Toss carrots for even coat. 

Dump carrots onto aluminum foil-lined large cookie sheet.

 

Place cookie sheet into cold oven, then set heat to 425º F (220º C). Turn carrots over every 10 minutes until caramelized. Should take 30 minutes to caramelize. 

While the carrots roast in the oven, combine 1/2 cup of maple syrup and 1/2 cup of balsamic vinegar in saucepan. Place on stove at medium heat. Whisk occasionally. It should take 10 minutes to reduce to 2/3 cup.

Once carrots are caramelized, remove from oven and place on serving dish. Drizzle balsamic reduction on carrots. Use your fingers to break it up if necessary.

Top with chèvre to preference.

Serve it quickly, while it’s fresh and hot. Serve alongside a saucer of balsamic reduction, so guests can add extra to taste.

Enjoy!

Find artisan baking mixes from kristasbakingco.com. 

Find more delicious recipes at withlovekacie.com/

If you're from Seattle, you know that December means pop-up shops.

One of our favorites is the King Street Makers Market. The pop-up pops up Thursday December 3 through Sunday December 6.

 It’s hosted in Seattle’s International District at 666 S King Street, Seattle, WA 98144 

Last year’s pop-up was a smashing success. This year should be even more smashing. RSVP to the event on Facebook.

A glimpse of last year’s King Street Makers Market pop-up.

Mark your calendars! Mustard and Co. will be at Urban Craft Uprising on December 5 and 6, and the Renegade Craft Fair on December 19 and 20.

These aren’t the quaint little pop-up shops you stumble upon while strolling through a Seattle neighborhood. These are pop-up shops on steroids.

They feature dozens of the Pacific Northwest’s most talented artisans, and craftiest small businesses.

We're excited to be alongside so many amazing creators. This is a chance to meet makers and learn about their art. We know we'll be snagging some handmade stocking stuffers from the other sellers.

Every day, Seattle’s community of chefs, makers, and artists inspires Mustard and Co. Today we're inspired by Seattle photographer Brittany Wright, whose compositions look equal parts gorgeous and delicious.

Brittany’s Instagram @WrightKitchen weaves her passion for high quality food with her brilliant eye for composition. She captures seasonal produce with an array of color, shape, and size. Wright fills her Instagram with a variety of edibles — tomatoes, chilis, or even macaroons. The result: an explosion of food.

Wright tags her trademark photos as #foodgradients.

A Wright Kitchen #foodgradient. Has citrus ever looked so deliciously organized?

Each food gradient combines a few key ingredients: a collection of the same type of food, arranged in a geometrical pattern based on size and color, usually captured from a top down perspective.

Wright’s food gradients burst with color, highlighting the beauty of the food that surrounds us every day. Her photos focus attention to the delightful details in nature. We at Mustard and Co. love that they have a distinctly Pacific Northwest feel— like her arrangement of rainbow chard at Oxbow Farm, or blueberries picked up at a Seattle farmers market.

As for the collection of photos you see here, we thought we'd have some gradient fun with her photos :) All of the photos in this post are Brittany's and have been arranged in gradients as we saw fit. #foodgradient of #foodgradients. Meta.

“I see food as an art, and an opportunity to do something creative.” -Brittany Wright

We wholeheartedly agree with Wright’s approach to food. In fact, it hits home right here in our kitchen. Justin at Mustard and Co. has spent most of his life playing the guitar. As he'll be the first to say, music inspires how he creates mustard, and creating mustard inspires how he makes music.

If you haven’t already, please do yourself a favor and follow @WrightKitchen on Instagram. Seriously. Brittany’s photos remind us that food is about art, experimentation, and creativity. Her pretty pictures will bring delight to your day.

Special thanks to Brittany Wright for permission to post her photos. Visit her website wrightkitchen.com/

Who inspires you? We’d love to see your inspiration in the comments!

Exciting times for Mustard and Co: we’re launching new products, hosting awesome events, and introducing this fancy new blog, aptly called The Blog.

The Mustard and Co. Blog is where we post what we’re reading, writing, making, doing, and eating.

Black Truffle: the fanciest of the bunch.

Another popular request by avid mustard fans looking for a mustard that's just a bit fancier than the others. We searched far and wide for the best truffle infused olive oil we could get our hands on, mixed it in with our core set of ingredients and magic ensued. 

The flavor of truffle up front with the kick of the mustard seed on the tail end is a perfect combination when used in deviled eggs topped with pickled mushrooms.

6 oz jar. Made weekly in small batches at Mustard and Co.'s very own shop.

Free shipping on $20 or more. Mix and match however you like.

Ingredients: fresh-ground and raw organic mustard seed, organic extra-virgin olive oil, white wine vinegar, filtered water, black truffle infused olive oil, Jacobsen Salt Co. sea salt.

Smoky BBQ: a fliparoo.

Inspired by mustard based BBQ sauces, we flipped the southern classic on its head and crafted a BBQ based mustard sauce. It has all the great smokiness and just a tad of sweetness that any good BBQ sauce should have, along with the refreshing kick of the mighty mustard seed. 

Kick your baked beans up a notch with this one or fire up the grill and use it as a marinade with pork or chicken.

6 oz jar. Made weekly in small batches at Mustard and Co.'s very own shop.

Free shipping on $20 or more. Mix and match however you like.