Dijon Mustard by Edmond Fallot
The original fine gourmet Moutarde de Dijon produced in Fallot's moutarderie in Beaune, France - near Dijon. Reputed worldwide for its quality, the secret of this family recipe of classic and renowned mustard, produced since 1840 in the heart of Burgundy, is the traditional grinding of the mustard seeds on mill stones.
Ground black or brown mustard seeds, verjuice, water, salt and other spices are what makes this traditional condiment. It has a distinctive taste, tarty and piquant that adds flavor depth to salad dressings, sauces or marinades, or a vinaigrette.
Dijon mustard is named after the town in Burgundy France, Dijon - originally the center of mustard making in the late Middle Ages.
How to Use:
- as paste spread on meats
- as an ingredient to make a sauce
- as a spread to any sandwich
- as salad dressing for any vegetable
- can be mixed with spices, herb, garlic and wine for a funky marinade
- mix with mayo for a Dijonnaise
- combined with honey as honey mustard dip for crunchy fried chicken recipe
- as coating rubbed on roasts
- mixes well with cheese in dips for pretzels, nachos or tacos
- as sauce for ham
- great addition to buttered mussels
Water, mustard seeds, vinegar, salt, potassium, metabisulphite, citric acid, spice.
Weight: 210 grams
Recipe: Thick salmon with Fallot Dijon Basil Mustard
*courtesy of fallot.com gastronomy
4 thick pieces of salmon
3 tablespoons of dry white wine
3 tablespoons Fallot Dijon Basil Mustard
1dl light cream
finely sliced tarragon (use scissors)
coarse salt, pepper.
Pat salmon with salt and pepper.
Finely chop shallots.
Mix mustard and cream together.
Cook salmon slices in skillet.
Remove from skillet and keep warm.
Add shallots to cooking juices.
Scrape and stir over low heat until soft.
Pour in white wine.
When reduced sufficiently, add mustard/ cream mixture and tarragon.
Remove from heat.
Spoon over salmon slices.
Serve immediately with rice.