In the early days of selling at the farmers’ market, Stonewall Kitchen was known in large part for their jams and as more of a “breakfast” company. “We really focused on breakfast items first… and then we dove into creating mustards and grille sauces,” says Jonathan.
Roasted Garlic Mustard also came along in 1993, as one of the first mustard offerings. “We never went as far as grinding our own mustard seeds and instead would buy the base,” says Jonathan. In the beginning, we sourced our base from the oldest mustard mill in Maine, Raye’s Mustard, which was also the oldest mill in America.
Our mustards have always started with a nice base, sometimes combining multiple bases to find the perfect flavor combination. These bases were then flavored to Jonathan and Jim’s liking. “At the time, there were no ‘flavored’ mustards on the market, mostly just the classic ‘yellow’ and ‘Dijon,’ so we experimented a little,” says Jonathan.
The process always begins with a mustard seed, carefully selected, stone ground and aged. The aging process of our mustards brings out rich, multi-dimensional characteristics. We carefully have added natural ingredients to that base to complement the subtle spice from the mustard seed. The result? A perfect condiment.
The flavorful addition of the sweet, caramelized and slow roasted garlic mixed with the aged mustard base makes Roasted Garlic Mustard a pantry classic with endless possibilities. Paired with meats, substituted for mayonnaise or added to a vinaigrette, the subtle taste of garlic makes it a mustard you’ll want to put on everything. And especially in our Roasted Potato Salad, below!
Roasted Potato Salad
- 3 pounds small red potatoes, with skins on
- 5 Tablespoons, plus 2 Tablespoons Stonewall Kitchen Roasted Garlic Mustard
- 2 Tablespoons Stonewall Kitchen Roasted Garlic Oil
- 2 shallots, chopped
- 1/2 cup sour cream
- 2/3 cup mayonnaise
- 2 Tablespoons red wine vinegar
- 12 slices bacon, cooked crisp and crumbled
- 3 scallions, minced
- 3/4 teaspoon salt
- Fresh ground pepper
- Preheat oven to 350°F. Mix mustard, Roasted Garlic Oil and potatoes in a large bowl. Place on large baking sheet and scatter the shallots on top. Bake for 20 minutes, or until potatoes are soft.
- Slice the hot potatoes into 1/2-inch rounds without worry if some of the skins slip off. Leave the shallots on them, or around them. Put the potatoes and shallots into the mixing bowl.
- In a small bowl, combine sour cream, mayonnaise, vinegar, bacon, scallions and remaining 2 Tablespoons mustard. Pour the dressing over the hot potatoes and stir gently to combine. Add salt and pepper to taste.
- Cool the potato salad to room temperature, then chill it overnight.