Recipe for Mustard in a salad dressing.
Hot & Sweet Mustard Vinaigrette

1/2 cup balsamic vinegar

1/2 cup maple syrup

1/2 cup olive oil

1 cup vegetable oil

1 green onion, chopped

1 tablespoon Mendocino Mustard Hot & Sweet

Salt and pepper to taste


Recipe courtesy of M. Sholin.

Deviled Eggs with Hot & Sweet Mustard
Deviled Eggs with Hot & Sweet Mustard

8 eggs, hard cooked

3 tablespoons mayonnaise

1 tablespoon Mendocino Mustard Hot & Sweet





Discard shells from eggs and slice in half lengthwise.  Remove yolks and arrange whites on a plate.  In a bowl, mash yolks with mayonnaise, Hot & Sweet mustard, and salt and pepper to taste.  Spoon mixture into whites.


Chill eggs, covered, for one hour.  Before serving, sprinkle with paprika.  Serve cold.  Serves 16.


Recipe courtesy of Savor California.

Bruschetta with Seeds & Suds Mustard

1 one pound French bread loaf

1/4 cup olive oil, divided

1 teaspoon garlic, minced

1/4 cup Mendocino Mustard Seeds & Suds

1/4 cup parmesan cheese, grated

3 cups mozzarella cheese, shredded

6 plum tomoatos, thinly sliced

1/2 teaspoon Italian seasoning

Heat oven to broil at 425.  Slice bread in half horizontally.


Stir 2 tablespoons of olive oil with garlic, Seeds & Suds mustard, parmesan cheese, and mozzarella cheese.  Spread mixture over both French bread halves.  Arrange tomoato slices on top and sprikle with Italian seasoning.  Drizzle with remaining olive oil.


Broil for 3 - 5 minutes until cheese is melted and bread is slightly brown. Slice and serve immediately.  Serves 6 - 12.


Recipe courtesy of Mary Shivers. 

1 cup yellow corn meal

1 cup whole wheat flour

1 tablespoon baking powder

3/4 teaspoon salt

1 cup buttermilk

1 egg, beaten

1 tablespoon butter, melted

1/4 cup Mendocino Mustard Hot & Sweet


Preheat oven to 425.  Mix ingredients gently and spoon into a buttered 8" X 8" pan.  Bake 20 minutes, or until a toothpick inserted into the center comes out clean.


Let cool for 5 minutes before serving.  Serves 9.


Recipe courtesy of Savor California.

Cornbread with Hot & Sweet Mustard
Mussels Steamed in Seeds & Suds Mustard

2/3 cup crème fraîche

4 tablespoons Mendocino Mustard Seeds & Suds

3 tablespoons butter

4 large cloves of garlic, minced

5 pounds mussels, scrubbed and debearded

4 green onions, chopped

1 12-ounce bottle of beer

3/4 cup fresh Italian parsley, chopped




Rinse mussles well in cold water.  If any opened mussels do not close immediately when tapped a couple of times, they are dead and should be discarded.


Whisk crème fraîche and Seeds & Suds mustard to blend.  Set aside.  Melt butter in an extra large pot with lid over high heat.  Add garlic and stir for 1 minute. Add mussels and green onions.  Add beer and Seeds & Suds mustard mixture. Sprinkle with freshly ground black pepper.


Cover tightly with lid and cook until steam appears, about 3 minutes.  Add parsley and stir until mussels and herbs are gently mixed.  Cover tightly with lid and cook until mussels open, about 4 - 5 minutes. Discard any mussels that do not open.


Using a slotted spoon, divide mussels among 6 bowls.  Season mussel juices with salt and pepper.  Pour mussel juices over servings.


Serve with crusty bread.  Serves 6.


Recipe courtesy of Savor California.

Seeds & Suds Mustard Potatoes

1 1/2 pounds potatoes, scrubbed

1 tablespoon minced garlic

1/3 cup extra virgin olive oil

2 teaspoons lemon zest

3 tablespoons sherry vinegar

2 tablespoons Mendocino Mustard Seeds & Suds

2 teaspoons prepared horseradish

2 tablespoons chives, chopped

2 teaspoons fresh rosemary leaves, finely chopped






Thick, sturdy fresh rosemary branches, 6 in total, should be used for skewars.  If rosemary branches are not available, use wooden or metal skewers.  Spray grill rack with non-stick spray and prepare a medium direct heat grill.


Cut the potatoes into 2" quarters. Use a metal skewer to pierce each potato piece and place in a bowl with the garlic, 2 tablespoons of the olive oil, and the lemon zest. Toss to coat.  Strip rosemary brances of all of the leaves except for 1" from the small end, saving the leaves. Using a knife, cut the fat end of the branches into a point. Thread the potato wedges onto the rosemary in a red, white and blue sequence, filling each branch equally.  Grill the skewers for 25-30 minutes, turning several times, until golden and crisp.


Meanwhile, in a small bowl, whisk together the remaining oil, vinegar, Seeds & Suds mustard, horseradish, chives and rosemary leaves.  Place potatoes on a platter and drizzle with the Seeds & Suds mixture.  Serves 6.


Recipe courtesy of Savor California. 

Citrus Chicken Skewers with Hot & Sweet Mustard

1 pound chicken breasts, boneless and skinless

1/3 cup orange marmalade

1 tablespoon seasoned rice vinegar

1 tablespoon soy sauce, low sodium

1/2 cup orange juice

1 teaspoon ginger, peeled and freshly grated

1 teaspoon Asian style chili garlic sauce

2 tablespoons Mendocino Mustard Hot & Sweet

2 medium lemons, cut into 1/2" chunks, rind included

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chili powder

6 green onions, trimmed and cut into 1" pieces

1/2 cup dried apricots, thinly sliced

If using bamboo skewers, prepare them by soaking in water until you're ready to thread them.  Spray grill rack or stovetop grill pan with non-stick spray.  Heat to medium-high.


In a small saucepan, melt the marmalade over medium heat for about 1 minute.  Whisk in the vinegar, soy sauce, orange juice, ginger, chili garlic sauce and Hot & Sweet mustard. Set aside.  Rinse the lemons and cut into 1/2" chunks (don't remove the rind; it helps to keep the lemon slices on the skewers).  Discard the ends and any seeds.  Pat the chicken dry and season each side with salt, pepper and chili powder. Cut into 1" cubes.  Thread onto the skewers the chicken, onion, chunks of lemon, and apricots folded in half.  Repeat the process until skewers are equally filled.  Separate 3 tablespoons of the Hot & Sweet mixture to use for basting and keep the remaining mixture warm.  Brush Hot & Sweet mixture on all sides of the skewers and grill until chicken is cooked, about 5 minutes per side.


To serve, unthread skewers onto 4 dinner plates and drizzle with warm Hot & Sweet mixture.  Serves 4.


Recipe courtesy of Savor California.