First we roast garlic in balsamic vinegar, then we soak mustard seeds in white wine. A few more ingredients are added and a whole lot of simmering is done. The end result is totally worth it! Spicy, garlicky, tangy, and slightly sweet – this mustard goes well on pretty much anything!
Burgers, dogs, and sandwiches are a given, but also try mixing this mustard into roasted potatoes, or add a scoop to pan seared veggies.