This mustard is the ultimate mashup of yellow and whole-grain styles, with a spicy kick and a little Dijon-y sweetness. It's versatile and not over-the-top, so we'll turn to it whenever we need a good golden spread (every day!).
Bart J. Druery IV is upholding a family mustard tradition begun in 1888 when his great-grandfather, Augustus Bauer began to sell freshly prepared mustard from his storefront in Queens, New York. A. Bauer's recipe earned the gold medal at the 1931 International Fancy Food Exposition in Paris, and we totally taste why it's still popular more than 120 years later.
Get A. Bauer's award-winning mustard into your next batch of deviled eggs, ham-and-cheese sandwiches or good ol' hamburgers. It's "a mustard for all seasons," so bring a jar to a neighborhood barbecue or panini party.
Mustard seed, vinegar, salt, spices. Comes in an 8 oz jar. Refrigerate after opening.
(if not, how abouta ginger ale?)