Now you've gone and made me change my procedure for brining a spatchcocked bird in buttermilk with garlic. I'm adding a big dollop of Edmond Fallot to the mix (alas, my jar is small). What do you think?
The best mass-produced Dijon mustard is Amora. It’s more pungent than Maille. Here in London we can’t get it so Maille is our staple but I buy Amora in bulk when I’m in France.
Don’t overlook English mustard though. I always have Coleman’s in the fridge and it’s much better with certain things, particularly beef.
Long ago I spent some time learning about the history of mustard in France and the collapse of so many producers into so very few. I came away with a strong prejudice against the mass-producers, and then I softened on Maille when it was the easy one to get. I'll look for Amora.
Love this. I started reading French mustard labels several years ago and was surprised to find junk in most. Occasionally I find one, often “bio” that is simple. Unexpectedly, Trader Joe’s carries a mustard made in France that has white wine, distilled vinegar and just some citric acid for freshness. I’m with you on the big bottles. Make me feel rich.
In Portsmouth NH we can purchase Amora at a local French own pastry shop, and it is easy to find in the Montréal IGAs. I actually prefer the bite of Amora to that of Maille.
I am a solid Fallot fan. I buy a gallon sized tub for $20 which lasts a long while, even at the rate we eat mustard (vinaigrettes, carrot salad, etc).
Sounds like a research trip to Dijon is in order to locate some smaller producers!
Interesting that post Covid one of our supply chain shortages was Dijon ! Tell that to a restaurant group with Caesar salad on every menu !
Now you've gone and made me change my procedure for brining a spatchcocked bird in buttermilk with garlic. I'm adding a big dollop of Edmond Fallot to the mix (alas, my jar is small). What do you think?
The best mass-produced Dijon mustard is Amora. It’s more pungent than Maille. Here in London we can’t get it so Maille is our staple but I buy Amora in bulk when I’m in France.
Don’t overlook English mustard though. I always have Coleman’s in the fridge and it’s much better with certain things, particularly beef.
Long ago I spent some time learning about the history of mustard in France and the collapse of so many producers into so very few. I came away with a strong prejudice against the mass-producers, and then I softened on Maille when it was the easy one to get. I'll look for Amora.
Love this. I started reading French mustard labels several years ago and was surprised to find junk in most. Occasionally I find one, often “bio” that is simple. Unexpectedly, Trader Joe’s carries a mustard made in France that has white wine, distilled vinegar and just some citric acid for freshness. I’m with you on the big bottles. Make me feel rich.
In Portsmouth NH we can purchase Amora at a local French own pastry shop, and it is easy to find in the Montréal IGAs. I actually prefer the bite of Amora to that of Maille.