It seems like most people don’t give mustard much thought. Its section in the condiment aisle is dwarfed by towers of mayonnaise, ketchup, barbecue sauce and an alarming array of hot sauce. That bright yellow bottle is familiar, but what’s in it?
That’s what Justin Hoffman wondered as he scanned the list of ingredients on a jar of mustard at a deli one day. As his eyes fell on the words “white vinegar,” he was hit with what he calls “divine inspiration.”
“It struck me as cheap and bland,” Justin remembers. “And at that moment I decided I was going to make a honey mustard using balsamic vinegar, which I saw as a more complex and tasteful option. It’s since been quite an unexpected journey. It’s like a child dropped into my arms, for which I must now care.”
That child is Mustard and Co., a swiftly up-and-coming condiment business that he formed last year with his friend and business partner Bryan Mitchiner. Justin spent the last few years tweaking his recipe. Only a handful of ingredients go into his mustard, but he’s dutifully sought out the best. Unlike most mustards, Mustard and Co.’s is never subjected to heat, resulting in a curiously spicy kick that’s balanced with a bit of curry and raw honey.
Bryan dropped off a bottle of their signature blend at Macrina not long ago for us to consider selling in our cafés. It didn’t take much more than a taste to convince us.
“They are exactly the kind of local company that we would like to support,” says Crystal Kitchin, general manager of cafés. “They are very nice and their product is all-natural, which pairs nicely with our bread.”
Not only can you find Mustard and Co. on our shelves these days, but Head Savory Chef Elizabeth Hall has been folding it into our lunch menu. It was practically made for our Pretzel Roll.
Justin’s favorite way to eat it? “Put a little chèvre on a cracker, top it with a piece of smoked salmon and a drizzle of mustard and it will take you to a new place. I also love it in potato, tuna or egg salad mixed with a bit of mayo, or aioli if that’s your preference.”
Click here to print this recipe!
1 large egg yolk
1/2 teaspoon finely chopped garlic
1 1/2 teaspoons freshly squeezed lemon juice
*1 tablespoon plus 1 teaspoon Mustard and Co. mustard
1/2 cup canola oil
1. Whisk the egg yolk, garlic, lemon juice and mustard in a medium bowl to thoroughly combine.
2. Start adding the canola oil just a few drops at a time, whisking constantly until the mixture begins to emulsify. As it thickens, continue adding the oil in a slow stream, making sure each addition is thoroughly blended before adding more.
3. Season to taste with salt, then cover the aioli and refrigerate until needed.
4. Enjoy spread on a corned beef sandwich or as a dip with a soft pretzel.