Flavoured with dill from local farmers and our own backyard. This recipe was inspired by a friend with a totally irrational aversion to lavender but who wanted in on the mustard action. Now she’s the one eating mustard straight-up, by the spoonful. But our dill mustard also pairs extremely well with salmon or on a hot dog, and a dollop or two will add zing to deviled eggs or potato salad.
Mustard, distilled vinegar, water, dill, sea salt, sugar.
Moutarde, vinaigre distillé, eau, aneth, sel de mer, sucre.
Refrigerate after opening.
Crafted in a facility that has nuts, wheat, & dairy.