Calling all mustard enthusiasts!
This isn’t your average mustard. We let it ferment for months, and the result is a punchy, nose-tingling heat, kind of like horseradish (but no horseradish here). It’s got a tangy, fermented bite that brightens the flavor. A little bit goes a long way. Try it on brats, in soy sauce marinades, or even mixed into tuna salad for a bold upgrade.
It’s a Good Food Awards finalist for a reason!
One of our dear customers said it best: “It is the difference between Alive Mustard and dead mustard — no more corporate mustard for me!”
jhana.chi –
My Husband adores this and He is very particular about Mustard! He says it is the difference between “Alive Mustard” and “dead mustard” ~ no more corporate Mustard for Him!
Kate Lindenmuth (verified owner) –
Wowza! A little goes a long way with this stuff! I combined a teaspoon of mustard with 1 tablespoon of avocado oil mayo and spread it on sandwiches-delish! I also used 1 T of it with 1/4 C maple syrup and 1/4 C olive oil to glaze a pork shoulder and it tasted like a chef made it. Outstanding products Wise Goat! I’m very impressed!