That’s what I call it. You can call it lemon sage wine mustard. Heck, call it whatever suits your fancy. Just eat. Make your tuna sandwich. Schmear some on a toasted bagel. Build a salad dressing with it. Stir it into your potato soup. Eat.
I’ve just finished a new batch of my favorite mustard, combining fresh organic sage leaves, lemons, white wine and agave nectar. It’s a hefty, hearty kind of mustard but the flavors aren’t too strong or too bold. Everything dances together juuuust riiiight. You know you want some and you can find it here.