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(More customer reviews)I got this after a mention in the NY Times and immediately became an addict. It's a little hot but not too much, and it has an amazing depth of flavor -- a lot more than the plain version. I use it in chicken salad to cut back on the amount of mayo, to add flavor to blah soups and as a substitute for a lot of the oil in salad dressings. A little bit over steamed veggies and added to yogurt over baked potatoes (instead of sour cream) is also great.
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The distinct high quality and flavor of this speciality mustard is due to the traditional grinding of the mustard seeds with silex grindstones. Enjoy this unique condiment on your favs!
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