The Fallot family has enjoyed a worldwide reputation for exceptional quality. They started creating mustards in 1840, in Beaune, France near Dijon. The mustard seeds are selected for their high quality and then are ground in a traditional stone mill. This traditional process preserves the pure flavor we all expect and demand.
A perfect combination of old fashioned whole grain mustard, honey, and Pain d'Epices (gingerbread spices).
Is this breakfast, lunch, dinner, or dessert??? The answer is YES. Try it in the morning on your bagel (we like adding a small piece of ham or proscuitto along with it); as part of your salad dressing, or on a ham sandwich, for lunch; as a flavored rub for meat and fish, a touch on some steamed vegetables at dinner; and on a baguette for dessert.
7.4 ounce glass jar
This Tarragon Mustard is outstanding. The pure flavor of fresh tarragon, combined with the wonderful Dijon Mustard, creates a flavor combination that will amaze you. Perfect with chicken, great on pork, and exciting when used in your salad dressings.
This Horseradish Dijon Mustard certainly packs a punch! Wonderful on a roast beef sandwich, mixed in a potato salad, or paired with seafood.
This "Moutarde aux Noix", walnut mustard, is fantastic!! While it is of course great on pork, and chicken, one of our favorite uses is to make a spectacular vinaigrette:
Add pears, blue cheese, and toasted walnuts to your salad greens and drizzle this vinaigrette on top.
SAME GREAT MUSTARD, new label design
We have always wanted to carry a French mustard made with Banyuls Vinegar. We thought of importing such a mustard except the 100% import tax made the price seem ridiculous. It is good, but is it $25 good? Maybe, but who wants to pay $20+ for mustard? So we finally decided to make our own in the classic French tradition.
This is a coarse mustard with our Vinegar of Banyuls (La Cave de l'Abbe Rous), a touch of water, mustard seeds, sea salt, and a dash of turmeric to keep the color. We not so humbly admit that we love this more than similar imported mustards, and can bring it to you at 1/2 their cost!
We use it on hotdogs, sausages, hamburgers, and when combined with fresh oregano, freshly minced garlic, Fleur de Sel Sea Salt, freshly ground black pepper, and extra virgin olive oil, we have the perfect marinating rub for lamb.
We think this is fantastic and something you'll be proud to have in your kitchens!
6 ounce glass jar
K.L. Keller's Dijon Black Truffle Mustard wowed the judges with its earthy aromatic spin on the classic Dijon, and was named the Grand Champion at the World-Wide Mustard Competition during the Napa Valley Mustard Festival.
The judges participating in the blind tasting "went wild for it. It was a mustard they just wanted to smell." said Barry Levenson, Curator of the Mount Horeb Mustard Museum in Mount Horeb, Wisconsin, who oversaw the competition.
This is a traditional, silky Dijon mustard with great truffle flavor. We think it is wonderful and something you'll be proud to have in your kitchens!
Napa Valley Mustard Festival Grand Champion!
Ingredients: water, mustard seed, white wine vinegar, sea salt, black truffle bits, porcini powder, truffle aroma (sunflower oil, natural flavor), citric acid.
