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The original wholegrain mustard from Meaux, just east of Paris, made to a recipe that dates back to 1632 and still packed in its traditional stoneware crock with the red seal. Coarse, nutty and gently hot with a proper vinegar tang, it's the mustard we reach for with a ham, a rib of beef or a plate of sausages. 500g crock.
How to enjoy
Glaze a ham: mix 2 tbsp with 2 tbsp honey or brown sugar and brush over the scored fat for the last 30 minutes in the oven.
Rub over a rib of beef, pork loin or a chicken before roasting, or stir a spoonful into the pan juices for a quick sauce.
Serve with sausages, pork pies, cold cuts and the cheeseboard.
Whisk a teaspoon into a vinaigrette, or into crème fraîche for a sauce for steak or chicken.
Reseal and keep in the fridge once opened.
The original wholegrain mustard from Meaux, just east of Paris, made to a recipe that dates back to 1632 and still packed in its traditional stoneware crock with the red seal. Coarse, nutty and gently hot with a proper vinegar tang, it's the mustard we reach for with a ham, a rib of beef or a plate of sausages. 500g crock.
How to enjoy
Glaze a ham: mix 2 tbsp with 2 tbsp honey or brown sugar and brush over the scored fat for the last 30 minutes in the oven.
Rub over a rib of beef, pork loin or a chicken before roasting, or stir a spoonful into the pan juices for a quick sauce.
Serve with sausages, pork pies, cold cuts and the cheeseboard.
Whisk a teaspoon into a vinaigrette, or into crème fraîche for a sauce for steak or chicken.
Reseal and keep in the fridge once opened.