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This is the most traditional way of making mustard. Made with white wine vinegar, cracked brown and yellow mustard seeds, it is the perfect mustard for deli sandwiches, cheeses, seafood, vegetables, grilled meats, pot-au-feu, and sausages. Use it in marinades, vinaigrettes, and sauces. Coat fish, pork tenderloin, or leg of lamb before roasting. Heat Factor: 3/5
Kozlik's Canadian Mustard was established in 1948 and has remained family owned and operated to this day, producing handmade mustard in small batches. The recipe has not changed in over 60 years, nor has their commitment to sourcing the finest quality ingredients to make the best-tasting mustard possible.
