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Mustard and Co.


Be bold with your food.

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Mustard and Co.


Be bold with your food.

Mustard and Co. took shape in 2013 on the basis that food is best enjoyed in the company of bold condiments. After months in the kitchen tweaking his original recipe, and only minor injuries, Justin Hoffman teamed up with Bryan Mitchiner to provide high-quality, minimally processed mustard to the masses. The condiment world will never be the same.  Mustard and Co. emphasizes quality local ingredients, and traditional techniques that preserve the mustard seed’s inherent, horseradish-like spiciness. This guarantees that you get raw, organic, real mustard flavor with each pour, keeping your food in good company.  Be bold with your food.

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Connect


We won't bite!

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Connect


We won't bite!

Send us your recipes and send us your thoughts. 

Shoot Bryan (the smile on the left) a note at bryan@mustardandco.com.
Send Justin (the handsome fella on the right) a note at justin@mustardandco.com.

Or give us a ring at 734 904 9877.

See what the local paper has to say about us.
Read Macrina Bakery's spotlight of Mustard and Co. 

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Where to Buy


Let the mustard speak for itself.

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Where to Buy


Let the mustard speak for itself.

Get some mustard directly from us through our shop.

Find us in your neighborhood or around the internet. Click here for a running list


Have just the right place in mind?

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Recipes


Put it to use!

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Recipes


Put it to use!

You may know us as the Condiment Pioneers, yet we've never claimed any official fame as chefs. We leave that to the professionals and the recipes they bring to life.  Here are some of our favorites that either have drawn inspiration from Mustard and Co., or call for mustard in one way or another - we of course are biased towards using Mustard and Co.

Sautéed Chicken with Mustard Cream Sauce (Many Kitchens)
This dish is as well rounded as you can get. It's by no means difficult, yet it portrays a level of class that is sure to impress. Throw this one into your monthly routine, or use it for a stay-at-home date. 

No-brainer Salad Dressing
The title says it all. Combine the mustard with some additional olive oil and balsamic vinegar in another bottle, shake with some force, and toss into your favorite salad. 

Rosemary Dijon Gougères (A Sweet Spoonful)
For the fancy and the bakers, be sure to make extra of these and store them in your freezer for mornings to come. Better yet, the honey in Mustard and Co. adds a nice bit of sweetness. Be sure to bookmark this blog for one of Seattle's finest recipe archives. 

Bratwurst in a Beer Blanket (Food 52)
Everything you've ever wanted on game day. And all Saturdays for that matter. While you're here, find what Food 52 has in store for sides. There's tons of great ones. 

Smoked Salmon with Mustard-Chive Toasts (Food 52)
Here you have an appetizer that's both simple and elegant, and sure to wow your dinner guests. You'll be amazed how well our mustard compliments salmon. 

Green Bean Salad with... (Hatchery)
You guessed it :) Elevate the ordinary here with a bit of a lemony mustard dressing and serve them on the side. 

Hearty Beef Stew (Hatchery)
Now we're talking folks. Need a meal that will carry you through the night, and nights to come? Need something to warm you up? Go get it...

Kale and Quinoa Salad with Ricotta Salata (Smitten Kitchen)
If you haven't already, discovering Smitten Kitchen's database of stupendous home cooked recipes will do wonders to your home cooking - your habit of eating out may even suffer! Sub in Mustard and Co. for the Dijon here (bonus: no need to add extra honey) and you've got yourself a power salad. 

Russian Egg and Mushroom Salad (Orangette)
Here's a great way to remix the classic egg salad while still keeping it simple. And heck, if you're just into the classics, take out the extras and have yourself that heart warming sandwich your Grandma would recognize. By the way, once you've followed this link, I'll have you know you've got yourself another great catalog of a Seattle based cook. 

Potato Salad with Arugula and Mustard Vinaigrette (Hatchery)
Perfect for St. Paddy's day, and every potluck between, this side dish can just as easily steal the spotlight as the main. Created by Hatchery, a monthly box that curates ingredients to embolden your everda.

Pasta, Sausage, Basil, Mustard (Food & Wine)
Need we say more? Prepare this dish the evening before a race and we can almost guarantee you'll accomplish a new PR. 

Mustard-glazed Salmon (Hatchery)
Here's a little piece of heaven for all you fish lovers. It's good. Reeeaaal good.