Halen Môn’s smoky honey mustard is a tangy condiment to glaze salmon, whisk with vinegar for vinaigrette, or toss with vegetables before roasting.
Here, Halen Môn have blended classic dijon mustard with their signature smoked water and British honey for a balance of sweet, smoky and hot flavours. Enjoy this mustard in sourdough sandwiches and salad dressings.
About Halen Môn
Husband and wife David and Alison Lea-Wilson started Halen Môn in 1997 after over a decade spent running a wholesale fish and game business. Halen Môn began in the family kitchen, when a saucepan of seawater was left to boil. When they noticed salt crystals forming, they knew they were onto something special.
Based in Anglesey, they use pure charcoal-filtered seawater drawn from the Menai Strait, naturally filtered through a mussel bed and sandtank. The sea salt crystals form in shallow crystallisation tanks, and once formed, are harvested by hand.
The salt is used in Michelin-starred restaurants including The Fat Duck and was served at the London 2012 Olympics.
Ingredients: Whole mustard seeds (40%), British honey (20%), water, white wine vinegar, Halen Môn oak smoked water, Halen Môn smoked sea salt PDO.
Allergy advice: For allergens, see ingredients listed in bold.
Storage: After opening, keep in the fridge and use within one month.
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