Chef Isabel Freed has always been inspired by the sunny surf-swept coastline of Santa Cruz. Think: brown bag lunches on the sand, backyard potlucks, beach cookouts. She set out to make the perfect condiments to use in these warm al fresco situations, and that naturally included mustard. But this isn’t your dad’s mustard, the neon yellow kind that sputtered out on your baseball park hot dog—this mustard has real mustard seed grain texture and sweet-meets-spicy taste. And the color is hardly neon—try marigold yellow.
As the jar says, “This grainy mustard acts all nice, then steals your girlfriend (or hamburger).” Well, it’s definitely taken our taste buds captive. Grab a picnic blanket.
Tip of the Tongue:
While, this isn’t your father’s mustard, it’s still welcome on a grilled bratwurst paired with a hoppy IPA. Even bolder, slather liberal amounts on your steak in the middle of grilling or use it as a dip for roasted vegetables.
Distilled vinegar, #1 mustard seed, sugar, salt, turmeric, paprika and spices.