Moutarde de Meaux® Pommery®
Pommery Meaux Mustard is a wholegrain mustard in a stone jar. It has been a trademark in the world, whose origins date back to 1632 and currently an award-winning mustard renowned as the finest by professional chefs. It had been served at the royal tables of French kings since then. The quality of this product has survived the centuries and it sure is worth it to end up on your table today, intact as during the time of royal meals.
Smooth with delicious pungent taste, an all-natural mustard. This grainy mustard is packed in traditional stoneware pot with natural cork stopper and red wax seal to preserve freshness and flavor. It has rich flavor, well-balanced with nutty hints and tastes fresh for longer.
Uses of Pommery Meaux Mustard:
Perfect pair to chicken, beef and ham.
Whisk into salad dressings, sauces, and marinades.
Great on its own as condiment.
Stir with mayonnaise to cook with potatoes and bacon.
Add in different garnish mixes.
Ingredients: water, mustard seeds, vinegar, salt, spices.
Storage: Keep in a pantry or in a cool, dark place away from heat and moisture.
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.
Shelf-life: 9-24 months.
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 a 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 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!