Unlike the normal process that grinds the dry mustard seeds and adds everything that you see on the labels of your favorite mustard to make it’s taste palatable, my mustards are special!

Orange Habaneros are used with my process involving solar brewing with White Balsamic vinegar and smoking with Pecan wood and finally blended with my Organic Brown Mustard made with seeds (used normally for growing mustard sprouts for salads) that have been soaked/brewed with White Balsamic vinegar for several Months in a process that develops the natural flavors inherent to the sprouting process. This has the spice that you would expect in a Brown Whole Grain Mustard but the added notes of wasabi (horse radish) and honey... 

This is a spicy mustard and probably the best Brown Deli Mustard you’ve ever had. Meat eater or Vegan, you’ll keep finding ways to use this mustard!


Only 3 ingredients used here:

White Balsamic Vinegar, Organic Brown Mustard Seeds and Orange Habaneros


Pecan wood is used for the smoking of the

peppers and Time enhances the flavor!

 

Habanero Brown Mustard

gourmet pecan wood smoked hot sauces

You’ve never had a Brown Mustard like this!

8 oz. Jar  $10.00

Brown Mustard Vinaigrette

1 part Habanero Brown Mustard

2 parts Rice Wine or White Balsamic Vinegar

6 parts Extra Virgin Olive Oil


Whisk together or shake in a Mason Jar until well incorporated.  Add sparingly and toss into the salad to lightly coat the ingredients.

DO NOT OVERDRESS SALAD!

Available in the Los Angeles SFV area by Pickup or Pre-Arranged Meeting  for an order of $20 or more!

Contact me for info

Potato Salad

5  Medium Red Potatoes (Cooked and

        cut in 1/2 “ Cubes)

1 Medium Red Onion (Fine Dice)

4 Stalks Celery (Fine Dice)

2 Tbs. Habanero Brown Mustard

6 Tbs. Extra Virgin Olive Oil

2 Tbs. White Balsamic Vinegar (or Rice

       Wine Vinegar)

1 tsp. Sea Salt (or Kosher Salt)


Mash about 1/3 of one of the potatoes with the Habanero Brown Mustard, the Olive Oil and the salt and then mix in the Vinegar. This will give a creamy sauce with no eggs!  Mix it all up in a large bowl. Refrigerate till cooled before serving! For other flavor enhancements, try Mint, Basil or Dill and/or substituting Chard stems for Celery!