Pommery® Royal Mustard with Cognac
The Pommery Moutarde Royale, a royalty that will reign over your pantry. French whole-grain mustard with a hint of cognac. Medium hot with a burst of flavour, a very special taste thanks spices which complement each other wonderfully, mixed with the scent of cognac.
This delicious and subtle mustard is a great addition to your recipes and will be the ideal companion to your gourmet meals! Excellent to add to roasted meats and on sandwiches as well.
Packed in black sandstone jar with gold serigraphy and cork stopper plus gold wax seal. It can also be the perfect gift for any Mustard Lover.
Pommery is one of the oldest producers of French Mustard and claims to have produced for the french kings as far back as the 1600s with a well-guarded family recipe since 1720.
Ingredients: water, mustard seeds, vinegar, salt, 6% cognac, 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 spoon.
Dust off the remaining wax fragments with a brush.
Gradually lever around the cap.
Gently wipe around the jar with a cloth.
Shelf-life: 9 months minimum
Roasted pork mignons
*recipe adapted from moutarde-de-meaux.com/en
2 cute pork fillets
1 kg mashed potatoes
250 ml milk
50 g Lion Pommery® mustard (or sifted mustard)
30 g Mustard Royale Pommery®
100 ml grape seed oil
200 ml veal stock
Salt and pepper
2 tbsp coarse salt
Wash potatoes under cold water.
Cook them without peeling them with two tablespoons of coarse salt.
Cook for 40 minutes.
Check the cooking by pricking the potatoes with the tip of a knife. We mustn't feel any resistance.
Drain them and peel them still warm.
Put them in the vegetable mill.
Add 100g of butter then pour in the boiling milk, mixing with a whisk and salt.
Keep the puree warm.
Remove fat and season the filet mignons.
Fry for 10 minutes in a frying pan with grape seed oil, over high heat first, then 20 minutes over medium heat.
Remove the meat and pour in the veal stock, peeling the cooking juices with a spatula.
Strainer this sauce in a fine colander.
Bring to a boil and stir in remaining butter.
Cut the filet mignons into slices.
Arrange them on the plates.
Add puree dumplings to which the two mustards have been added.
Top with juice and serve immediately and enjoy!