Classic Grain MustardMADE BY A. BAUER'S MUSTARD IN AMITYVILLE, NEW YORK
GEORGE MOTZ SAYS...
“Mustard is strong and can easily overwhelm other elements. For that reason, I’m not a big fan of Dijon on a burger – it’s too powerful. This one’s spicy, vinegary, a little sweet. It’s good, bold mustard. Use a light smear on the top bun.”
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.
tip of the tongue
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.
TRY IT ON A DOG: THE INDIE CLASSIC HOT DOG
Three life-changing upgrades to the basics you’ve been using forever: Sir Kensington’s Classic Ketchup, A. Bauer’s Classic Grain Mustard, Marcia’s Munchies Thin-Sliced Bread & Butter Pickles.
Stay cool, people!
Dig this dog? Try one of our other indie topping combos.