Glasswort mustard

A Dijon mustard studded with whole pieces of wild sea asparagus (glasswort), a crunchy, salty plant picked between the tides along the St. Lawrence. Sea asparagus, which looks like a tiny cactus, brings its briny taste and crunchy texture; white wine and cider vinegar round out this mildly spicy mustard.

Gourmet Sauvage makes it by hand in small batches, using responsible harvesting. The company is based in Mont-Blanc, in the Laurentides. This mustard is vegan, gluten-free and GMO-free.

Format: 190 ml glass jar.

Ingredients: Dijon mustard (water, mustard seeds, vinegar, salt, citric acid, sodium metabisulphite), sea asparagus, white wine, cider vinegar, water, sea salt.

Allergens: contains mustard and sulphites (sodium metabisulphite).

Serving suggestion: serve with sandwiches and grilled meats, with pâtés as an appetizer, as a sauce for white fish or in a salmon tartare. It also makes a dressing for potato salad, a marinade for tofu and, mixed with yogurt, a dip for raw vegetables.

Storage: refrigerate after opening.

Origin: a product of Quebec, made by hand by Gourmet Sauvage, based in Mont-Blanc, in the Laurentides.