Edmond Fallot Dijon Mustard
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A smooth Dijon mustard: the seeds are finely ground and sieved to a fine paste, then blended with wine and vinegar. Sharp and clean, with a pungent heat that rises quickly and clears just as fast.
Used both raw — in dressings and at the table — and stirred into sauces during cooking. Whisk into vinaigrettes and dressings, or fold through mayonnaise. Stir into cream sauces, or whisk into pan juices for a quick sauce alongside steak or chicken. Spread over ham, roast pork or lamb, or use as a base beneath a crust before roasting. Refrigerate after opening.
Producer: La Moutarderie Fallot, on the rue du Faubourg Bretonnière in Beaune, is the last independent, family-owned mustard mill in Burgundy. Founded in 1840 and family-run since 1928, it is led today by Marc Désarménien, grandson of Edmond Fallot.
The seeds are ground between stone wheels rather than steel rollers. The slower, cooler grind preserves the volatile aromatics and heat that faster industrial milling drives off.
Allergens Mustard. Contains sulphites (wine vinegar).
