How to Open:
Break the wax seal on the pot with the back of a knife.
Then gently insert the knife between the cork and the stoneware pot and cut all the way around.
Using a small firm-bristled brush, remove any small pieces of wax still stuck to the pot.
Uses of Pommery Meaux Mustard:
Perfect pair to chicken, beef, and ham.
Whisk into salad dressings, sauces, and marinades.
Great on its own as a condiment.
Stir with mayonnaise to cook with potatoes and bacon.
Add in different garnish mixes.
Baked Mackerel à la Meldoise
*recipe adapted from moutarde-de-meaux.com
1 cup olive oil
salt and pepper
5 shallots, chopped
1 knob butter
1 tbsp vinegar
1/2 glass of dry white wine
1 tbsp Moutarde de Meaux®
Clean and carefully dry the fresh mackerel and season its insides with salt and pepper.
Place a glass of olive oil on paper.
Roll the mackerel on it.
Heat the oven at thermostat 8.
Place the mackerel on the grill and let them brown (10 to 12 minutes).
Set aside on a serving plate.
Pan-fry the chopped shallots in a knob of butter.
Drizzle with vinegar and half a glass of dry white wine.
Mix this preparation with a large tablespoon of Moutarde de Meaux® Pommery®
Stir until well blended.
Spoon the sauce over the mackerel
Sprinkle with chopped parsley.
Top with mimosa eggs, pair with potatoes or vegetables of your choice.
Serve and enjoy!
Water, mustard seeds, vinegar, salt, spices.
Storage: Keep in a pantry or in a cool, dark place away from heat and moisture.
Shelf-life: 9-24 months.