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Maille Dijon - Mustard with Honey - 200ml

£9.9£99Clearance
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Ingredients: Honey mustard (55%) (sugar, water, spirit vinegar, MUSTARD seeds, honey (8%), salt, spices, citric acid, colour (ammonia caramel), preservative (potassium METABISULPHITE), Aceto Balsamico di Modena (IGP) balsamic vinegar (42%) (concentrated grape must, wine vinegar, colour (SULPHITE ammonia caramel), modified corn starch.

Many customers add a teaspoon of honey to a classic vinaigrette, so here it is at the ready in our classic Maille jar! Drizzle this special hot honey mustard on pizza or wings, pair it with cheese, or your favorite sandwich. Ideal for adding a burst of flavor to any dish Enjoy the warmth of the classic and original Maille dijon mustard with the added taste sensation of sweetness from honey. Add a touch of gourmet quality and flavour to your dish with Maille dijon with honey, perfect added to dressings, marinades and sauces. Named after the home of french mustard, this blend will give your dish a unique flavour profile. This mustard is consistently adored by those who taste it, will gloriously enhance the flavours of food and is a key ingredient for anyone who enjoys playing with flavour in the kitchen and taking the quality of their meal to the next level.INGREDIENTS: SUGAR, WATER, SPIRIT VINEGAR, MUSTARD SEED, HONEY, MUSTARD FLOUR, SALT, POTASSIUM METABISULFITE (USED TO PROTECT QUALITY), TURMERIC, CARAMEL COLOR (CONTAINS WHEAT), CITRIC ACID, SPICES, PAPRIKA. Gulden’s mustards, but mostly the yellow (18) and spicy brown: Perfect all-around mustards and you can’t beat the price and availability.

This sweet mustard delivers that extra flavour, far beyond simple seasoning, that will add a delicious tangy note to your cheese platters and liven up your fruit salads. Burgundy-based dijon producer Edmond Fallot also said additional cost pressures around raw materials were having an impact on production.

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According to Beard biographer John Birdsall, the mustard story was originally pitched to him by Esquire as a piece on ketchup, but Beard preferred mustard. “I think the pay was good, and Beard wanted to be more accessible, more populist too. It was right up his alley.” Birdsall also points out that the chef and writer was, indeed, a big fan of mustard. “Alsatian choucroute was one of his favorite dishes (especially at Brasserie Lipp in Paris), for which mustard(s) is essential. In American Cookery (1972), he calls for buttering a corned beef sandwich and serving mustard on the side, which I think is genius, but for which New York Times reviewer Ray Sokolov dragged him over the coals.” La Maison Maille has taken the ingredients for a modern vinaigrette and included them in this intriguing but still familiar mustard blend, which will add depth and excitement to a range of dishes. Given all that, ranking the best mustards is useless. I know we love ranking things these days, but there’s no ranking here. Instead, I present you the whittled-down version of James Beard’s mustard list. The five mustards that stand out and that I will always keep on hand after my mustard journey.

And since I’m talking about class, of course I brought a bottle of Grey Poupon (6). Anybody who grew up in the 1980s or ‘90s probably remembers the commercials where one rich guy would roll down the window of his Rolls Royce and ask the other rich guy in his Rolls Royce if he had any Grey Poupon, which helped make the mustard that has a French name but is actually made in America seem extra fancy. And I will say, even as I watched a rat scurry off with a piece of my pretzel in one of those disgusting “Only in New York” moments, that little hit of white wine in the Grey Poupon really made me feel like a fancy man. Try with chargrilled meats and taste the flavors as they intensify on the palate. This mustard works perfectly as a barbecue sauce, the tanginess of the balsamic perfectly cutting through richer meats (perfect for lamb chops), or add to a syrup for fresh strawberries, another heavenly combination. INGREDIENTS: Water, Mike's Hot Honey (Honey, Cjili Peppers, Vinegar) Distilled Vinegar, Mustard Seeds, Mustard Flour, Salt, Citric AcidAll Beaver mustards, but specifically the hot Olde English (17) mustard: The finest spicy English mustard style I tried.

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