We looked back in time for inspiration to make, Ol’ Yeller, into a classic hot dog mustard. Back in the day, protocol for a Coney Island hot dog was a good sprinkle of celery salt over the prepared dog. It paired well with the curing seasoning of the wiener and boosted the flavour of the hot dog.
We incorporated that idea into Ol’Yeller using a nice amount of celery seed and other spices in a popping yellow mustard that’s sure to compliment your sausage…if I can be frank.
We use only 100% Canadian Honey in this semi grainy mustard.
With a tiny sting, our Honey mustard is balanced by the natural sweetness of pure honey with no added sugar.
We toast and grind over a dozen spices for our own house curry masala to make our Curry mustard. Along with turmeric, the complex spice blend gives this mustard real character; smooth and vibrant and not too hot.
A classic staple in New Orleans kitchens, we start by grinding our own Creole powder to build flavour in this semi grainy mustard with attitude. Then we add just the right amount of horseradish to compliment this full bodied mustard without overwhelming its flavour.
Rich brown sugar is the co-star of our Berbere mustard with the star being our own Berbere spice blend.
Originating from Ethiopia, our Berbere grind is an extensive mix of earthy spices with citrus notes which works magic in this dark sweet mustard.
Styled on the famous mustards of France, we give ours a Canadian twist by adding a good shot of Canadian whisky and real maple syrup.
The result is a mustard with a little kick that is rounded out by the gentle sweetness of maple syrup.
Fiery island flavours made with a blend of heady spices and smoky jalapeño peppers. Try it on anything grilled!
Our Dill Pickle mustard is made with dill pickle, dill seed, dill weed and freshly ground spices swimming in our heavenly yellow mustard. Great on a hot dog, hamburger or in a warm potato salad.
Yellow Deer Mustard