Never mind that I’m from Northern California, and spend time in New York, so my symbols are heirloom tomatoes, local greens, and pastured meat. Fazal: A journalist who I had met told me the wine used in many Dijon mustards was from New York, which I found curious because there is so much wine in France, it seemed odd to ship it over from the U. How astonishing to us that a country that has very little-to-no visible signs of a taste for bbq would have a sauce so delicious and available at every little supermarket in France?

The younger one wanted to know what spices I had used and was really interested (fruit cake is foreign and exotic in France). S. always brings some back for her favorite salmon dish – which I don’t know what it is, but she says that it only works with Fallot. The Dijon plant closed in 2009, some production was exported to Poland, and as of 2018 part of the company's production takes place in Chevigny-Saint-Sauveur. Traditionally, while the mustard was made from verjus of Burgundy wine (hence Dijon), the mustard itself came from Holland.Although with the current pénurie (shortage) of mustard, on that you might be able to prove me wrong. People in France aren’t famous for their love of highly spiced or hot food, but I guess there’s a market for it. After reading this my mouth watered, I always preferred mustard to ketchup, but found American “dijon” to be too spicy (even though I love spice) with little flavor. I can’t imagine that it would be very difficult to make a clean version from mustard seeds and vinegar, at whatever “forte” level you desire. You don’t need much of this versatile condiment to enhance your sandwiches, salad dressings, cold meat, sausages, sauces and dips.

That’s worth paying because when I travel back to the states, several friends implore me to bring them back Amora mustard which I do in my checked in luggage. Thanks again to all of you who are paid subscribers, I have something very special coming for you soon! Amora mustard combines the classic creamy texture and taste of French mustard with exceptional strength and flavour. Checking around online, some people said Grey Poupon was available there, but it’s hard to tell as you never know the source.

A dab of Dijon is used a condiment alongside a plate of meat, sausages, and poultry, and as a base for vinaigrette; Romain always tells me to add more mustard when making the sauce for the salad. Customs is always very curious about the salt and invariably swipes the bags with those swabs to detect whatever! For the love of taste,” the edge of the lid translates — and French people have a nostalgic love for Amora mustard that’s so strong, the owner of Seattle’s Paris-Madrid Grocery says that some of them get teary-eyed upon seeing it there again. The brand is a staple in France making up 72% of the market (alongside Maille) but isn’t well known across the world. I’ve bought a bottle of the same brand in the supermarket but it doesn’t compare to the fresh stuff.

It was famously banned in school cafeterias, which may have created more of a stir in America than in France, but the shelves of les supermarchés have plenty of bottles of Heinz on hand, and other brands, to feed the local appetite for what is often an international symbol of la cuisine américaine. I bought my very first Dijon mustard from Maille when I was staying with friends in Dijon, so I can’t possibly ditch it now as it’s mustard plus memories in one pretty jar. It’s great with eggs prepared any way, spread on toast before grilling (broiling) cheese on top, and mixed with mayo and put on burgers. Interestingly enough, Amora-Maille is one individual company now and is a subsidiary of Unilever as of 1999. If you have any specific product queries or require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.

Didi and Paris Breakfast: Maille changes their flavors, introducing and retiring them, at various times. But the balance between refinement and fortitude abides, the flavor so rich, you’ll want to lick the knife. I was going to bring some back to Paris from there, but thought that was odd to bring something from Ireland, that was in the U.