Annie lives in Vermont with her husband, Peter, and son on a farm that Peter's family has kept going for seven generations.

Annie started out as an artist in New York City, but found herself more interested in grocery stores than art galleries. That sent her to cooking school. It was running a barbecue stand in Vermont that got her into bottling sauces, which then led to salad dressings and marinades.

Ingredients: Water, dijon mustard* (distilled white vinegar (from corn), water, mustard seed, salt, white wine, sugar, allspice, cloves, turmeric), honey, apple cider vinegar, expeller pressed canola oil and/or expeller pressed sunflower oil, salt, xanthan gum.

Made on shared equipment that also processes egg, milk, soy, tree nuts, wheat, and anchovy.