Mautner Markhof Mustard is a staple in every Austrian kitchen. It is produced from a well-tuned mix of yellow and Braunsenfsaat.
Eastragon Variation: Spicy-hot. For the acidification of tarragon mustard alcohol vinegar is used. His mild sharpness suits meat and fish dishes and sauces and marinades will also turn out very well.
Kremser Variation: Has a mild sweet taste based on an old recipe using water, mustard seed, vinegar, wine spirit vinegar, sugar, salt and fine spices.