You probably don’t wake up thinking that ‘re going to reproduce the best condiment known to man (mustard of course!). One morning, a few years ago, I did. I love condiments.When I order at a restaurant, 80% of my selection is based on the condiment offered. My favorite condiments in no particular order: Raspberry Aioli, Gourmet Mustard, BBQ Sauce, Chipotle Mayo, and Hot salt (I know, it’s a seasoning – I cheated!). I use condiments on everything, but the most versatile to me is mustard.

What made me choose gourmet mustard?

The flavor combinations are endless, it’s easy to cook with, I can taste-test (let’s be serious, here), and it’s a great foodie gift item for the end of the year. I may very well take condiments over cash and I’m sure you would too.

When I think about grilling hot dogs or hamburgers, ketchup just doesn’t come to mind. It’s a condiment I have yet to understand. It’s so devoid of flavor, that mustard always won out in my house as a kid. The only practical use I see for ketchup is french fries. With this elitist view of which spreadable should conquer the throne, I set out to tackle making some darn good mustard – for the simple reason that I eat a lot of it.

If you eat a lot of mustard, then join me on this crazy condiment adventure.

**This is a Friday Series where we answer some of your most curious questions about Green Mountain Mustard. Check back next week to see if your question is answered!**