This tarragon mustard from artisan ‘moutarderie’ Edmond Fallot is made from mustard seeds, verjuice and fresh tarragon leaves. The mustard seeds are milled and sieved to produce a smooth Dijon mustard with characteristic bite.
This Dijon mustard with tarragon is perfect for cutting through the fattiness of meat, whilst its warm aromatic flavour from the tarragon works well with fish and in vinaigrettes. Try making a crayfish cocktail by mixing together crayfish, Dijon mustard with tarragon and a little mayonnaise. Or make a vinaigrette with the tarragon mustard to dress a goat’s cheese salad.
Léon Bouley founded a mustard mill in 1840 and before long the quality of his products were receiving the utmost praise; he was even awarded a diploma at the Great International Exhibition in Paris in 1903. Edmond Fallot’s mustards are made using traditional millstones which avoid overheating and so preserve the authentic taste of the mustard seeds.
Ingredients: water, mustard seeds, vinegar, salt, aromatic herbs, leaves of tarragon (0.9%), antioxidant (potassium metabisulphate), natural flavour tarragon, citric acid, sugar, spices, colour: Patent blue V. Contains mustard and sulphites.
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