Pommery Moutarde de Meaux
This hefty crock of mustard may last a normal person a few months, but the way we use mustard, it'd be gone in no time. We think this traditional Dijon-style mustard is the best of both mustard worlds. It's smooth for a whole-grain mustard and it's got the rich, spicy heat that we adore. Try using it in pan sauces, sandwiches and vinaigrettes.
For centuries, the recipe for Moutarde de Meaux has been a closely guarded secret by the Religious Order of the Meaux. Legend has it that this mustard was served at king's tables as early as the 1600s. In the late 1700s, the Religious Order shared their recipe with millstone operator J.B. Pommery, who could ensure that only the best mustard grains would be crushed into the prized condiment. The original recipe remains virtually unchanged to this day.
| Country | France |
|---|---|
| Size | 17.6 oz |
| Ingredients | Water, mustard seeds, vinegar, salt, spices |
