Moutarde de Pommery de Meaux (or Pommery Mustard from Meaux, France) is wonderfully rustic whole-grain mustard, the very best mustard in all the world. It’s the final say on mustard.
Moutarde de Pommery’s recipe dates to 1632. Brillat-Savarin, the Father of French cuisine, declared this the true mustard of gourmets. “If it isn’t Meaux, it isn’t mustard,” he insisted. We’re apt to agree.
Moutarde de Pommery travels straight from France’s Brie region, in the charming Northern town of Meaux, to Fairway Market. Centuries after its birth, this is still choice mustard for serious cooks. The ingredients are straightforward: water, mustard seed, vinegar, and spices. Nothing artificial. No extraneous bells and whistles. None needed. The flavor is beautifully balanced: spicy, but not jarring, lush and rich. The whole mustard seeds deliver a pleasant crunch.
To top it all off, it comes in a charming stoneware crock with a red wax seal: the prettiest of packaging. Tie a ribbon around a jar, and you have a perfect stocking stuffer, a sure way to make a foodie smile big. Or give it to someone special as a great host or hostess gift, even for a New Year’s Eve party.
Once the mustard is living at home in your cabinet, the fun really starts. The possibilities are endless. Slather on sandwiches with mayo, of course. Serve with charcuterie, cornichons, and a sliced Fairway baguette. Or use it to accompany your holiday ham or roast. Moutarde de Pommery will lend a welcome kick to fried or scrambled eggs. Or mix with white wine and a splash of water for the simplest pan sauce ever. You can even roast a chicken with fresh tarragon and Moutarde de Pommery for a remarkably flavorful bird.
I’m trying to get more salad into my life, and Moutarde de Pommery makes a mean salad dressing. I mixed it with some lemon juice and olive oil and tossed it together with arugula, pears, and blue cheese. And there I had it: A completely healthy and yummy lunch.
Hannah’s Moutarde de Pommery Vinaigrette for Any Salad
- 2 tablespoons spoonfuls Moutarde de Pommery
- One minced garlic clove
- One tablespoon parsley, or whatever fresh herbs you have on hand
- Juice from half a big lemon
- Salt and pepper
- 6 tablespoons any great Fairway EVOO, whichever you love
- Mix the first four ingredients well. Season to taste.
- Slowly add EVOO, whisking as you go.
- Now you have a tangy, lovely dressing suitable for whatever veggies you want to throw together and call a salad.
TELL US: How do you use quality mustard in your kitchen?