Share “Must-have mustards made locally”

Must-have mustards made locally

Sherrel Jones spreads the news about Oklahoma’s locally made gourmet mustards.
SHERREL JONES, Published: June 4, 2014

With all of the great local mustards on the market today, it is difficult to choose just one. I like to say my favorite is the mustard I am enjoying at the moment. The variety of local mustards is amazing whether you are stirring it into a potato salad, whisking it into a vinaigrette, slathering it onto entrees from the grill or just rustling up an occasional hot dog. It’s time to get to know some of our Oklahoma mustard producers and their creative takes on mustard.

Seikel’s Oklahoma Gold is spreading beyond Oklahoma borders like wildfire in a prairie wind. Started only a little more than a year ago by father-son duo Paul and Steve Seikel, this silky smooth spread is in growing demand. Mustard creator and son Steve Seikel will tell you he’s been a mustard lover his whole life and started by making his own mustard for friends and family. The demand increased to the point he just jumped in to meet it.

Soon after receiving two sample jars, Tulsa grocery chain Reasor’s ordered enough to supply it in all 17 stores. As the mustard turns 1 year old, it is now distributed to restaurants and stores from Kansas City, Mo., to Dallas. It doesn’t hurt that it made the finals in the World-Wide Mustard Competition, battling thousands of entries from around the world.

“We want to coat the earth in mustard,” Steve Seikel said.

When I asked about some of his favorite recipes using mustard, he mentioned his coleslaw. The stuff is sort of summer-proof, made with a mustard vinaigrette instead of mayonnaise. He also makes a mustard potato salad and a honey-mustard ice cream. You can find this product at Pearl’s restaurants, Whole Foods Market, Uptown Grocery/Buy For Less locations, Homeland stores and many others listed on their website at

When I first saw Mingo’s Sweet and Hot Mustard Sauce in Urban Agrarian Market, I thought Mingo must be an Oklahoma town, but the name wasn’t a town at all. “Mingo” is actually the nickname of retired Army man Bob Ming, who happens to be the producer of Mingo’s Sweet and Hot Mustard Sauce.

Ming says the inspiration for the mustard sauce came from his co-packer at S&S Foods who encouraged him after a 14-year success with his pepper butter. The sweet and hot designation describes the winning flavor combo in this saucy sweet spread.

He loves it in deviled eggs, hot dogs and especially fish. Bob simply coats fillets with Mingo Mustard Sauce and breadcrumbs then bakes them at 350 degrees for a few minutes until done. Check out the website, where you will find locations and recipes.

Prairie recipes

You may have already enjoyed one of the Prairie Gypsies’ mustards: Chipotle Lime, Tarragon and Apricot. Debbie Leland started 16 years ago with BJ White and Claudia Goodnight. They catered first then began selling their salad dressing by popular demand out the back door as folks brought their jars by on their way home from work. They decided it was time to start bottling their Prairie Parmesan Dressing. That success was followed by some great little jellies incorporating herb and fruit combinations.

After 21/2 years helping run the Boston Tea Party Tea Room and Catering, Goodnight left for another job opportunity and eventually White went back to being an artist. This left Leland as what she calls “the last gypsy standing” to carry on with the catering operation and product sales that now included their Prairie Gypsies Mustards.

Continue reading this story on the...

Mom's Favorite Mustard Slaw

Steve Seikel’s mother makes this memorable slaw using his mustard. It is a must try and great for taking on picnics without the stress of mayo in summer heat.

3 tablespoons Seikel's Oklahoma Gold Mustard

3 tablespoons sugar

3 tablespoons distilled white vinegar (or more)

3 tablespoons vegetable oil

1 tablespoon hot sauce, such as Texas Pete

Coarse salt (kosher or sea)

Fresh ground black pepper

1/2 large green cabbage, cored and cut into 1-inch pieces (for about 4 cups finely chopped)

1 medium carrot, peeled

•Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.

•Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.

•Finely grate carrot by hand or use shredding disk of food processor.

•Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.

Cooking notes:The slaw tastes best served within a few hours of being made but can be covered and refrigerated a day or two. Keep the prepared cabbage and carrots refrigerated separately from the mustard mixture in plastic bags until just a short time before serving.

SOURCE: Steve Seikel

Seikel's Honey Mustard Ice Cream

You gotta try it to believe it.

3 cups half-and-half

1/4 cup honey

6 egg yolks

1/4 cup sugar

2 tablespoons Seikel's Oklahoma's Gold Mustard

•Heat the half-and-half and honey over a low flame or in a double-boiler. Whisk the egg yolks and sugar together until combined. Temper the mixture slowly into the pot of milk and honey. Continue to cook until the mixture is thickened and holds a line on the back of a spoon.

•Chill the custard base for about 4 hours or overnight. Before adding to an ice cream machine, whisk in whole grain mustard to taste. Freeze in ice cream maker according to manufacturer's instructions.

SOURCE: Steve Seikel

Gypsies’ Chipotle Lime Mustard Glazed Salmon and Peaches

Great as an appetizer or main dish!

Serves: 4

4 center-cut salmon filets

2 fresh peaches

1/2 cup Prairie Gypsies Chipotle Lime Mustard

2 teaspoons fresh grated ginger or use 1 teaspoon ground ginger

1 tablespoon lime juice

•Slice each salmon filet and the peaches into ribbons a little more than 1/2 inch wide. Stuff the peach ribbons between the salmon slices. Set aside.

•Combine the Chipotle Lime Mustard, ginger and lime. Brush (slather) each stuffed filet with the mixture and baked in a 350 degree oven for approximately 10 to 15 minutes until the salmon and peaches are done. Serve warm or at room temperature.

•For appetizer variation: Cut the salmon and peaches into cubes, skewer, brush with the chipotle lime mixture, bake.

SOURCE: Prairie Gypsies

Gypsies’ Roasted Pork Tenderloin

So easy and so good, perfect for company and great for making sliders.

Serves: 6

2 (12-ounce) pork tenderloins

1/2 cup The Prairie Gypsies Apricot Mustard

4 cloves of garlic, peeled and crushed

2 teaspoons coarse black pepper

•Remove the fat and paper-thin silver membrane from the surface of the tenderloins.

•Combine The Prairie Gypsies Apricot Mustard, garlic and black pepper in a bowl. Generously spread mixture over the pork tenderloins.

•Roast, uncovered at 350 degrees for 40 to 50 minutes or until a thermometer registers 145 degrees. Rest 10 minutes before slicing.

SOURCE: Prairie Gypsies


  1. 1
    11 haunted hotels that you can stay in for the spookiest Halloween
  2. 2
    NHL acknowledges drug problem among players
  3. 3
    Oklahoma basketball: Buddy Hield picked as first-team preseason All-American
  4. 4
    You've likely never seen a football player do this
  5. 5
    This graphic shows the hardest college to get into in every state
+ show more


× Trending food Article