Dijon Mustard

Moutarde de Meaux by Pommery

Oft-acclaimed as the world's best mustard, Moutarde de Meaux (“mustard of Meaux”) is made with a recipe that dates to 1632.  Brillat-Savarin, the Father of French cuisine, stated that this is the mustard of gourmets, he added “if it isn’t Meaux, it isn’t mustard”. This is the most deluxe must-have mustard for your pantry.



The traditional Dijon mustard recipe includes white wine and ground brown mustard seeds along with salt and other spices. Dijon mustard has a pale yellow colour and slightly creamy consistency. At one time, any product called Dijon mustard had to be made in the Dijon region of France. Other products could be called "Dijon-style mustard“.



This fine, filtered mustard was prepared in the best tradition of Mustard of Dijon, made from ingredients carefully selected for their quality. It will satisfy the requiring consumer and the refined plate. 



What to look for in this product:

•Smooth mustard that has an incredible flavour without overpowering your dish
Creamy and spicy that is flavourful and potent


Suggested uses:

•Used in vinaigrettes, on veal, lamb or roast.
•Perfect for mustard chicken recipes or slathered on a fresh baguette topped with ham
Dijon Mustard
Size 250g

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Moutarde de Meaux by Pommery

Moutarde de Meaux by Pommery

Moutarde de Meaux Pommery Mustard is a taste of history. It is said that French kings have dined on this whole mustard since the early 1600s. In 1760, monks living in the town of Meaux shared their recipe with the Pommery family, a family that by 1890 were the only mustard makers left in Meaux. The recipe has remained unchanged, simple, and secret. its ingredients include mustard bran, mustard seed, spices, vinegar and water. Vinegar, they say, is what makes this particular mustard stand out from its Dijon relatives.


Did you know?

•The word mustard comes from two latin words (mustum arderns) which means “burning must” because in ancient times mustard was prepared with must (unfermented grape juice)
•In 1390 the manufacture of mustard became regulated in France and anybody producing a bad mustard was subject to heavy fines.