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Moutarde de Meaux Pommery: The World's Best Mustard, Meaux Mustard! Recipe that dates to 1632, Brillat-Savarin, the Father of French cuisine, stated that this is the mustard of gourmets to be used in vinaigrettes, on veal, lamb or roasts.

The Meaux Mustard, cousin of the one of Dijon, differs from it by the use of the vinegar in its manufacture. Rustic and very pleasant mustard stops some, the Moutarde de Meaux is made starting from crushed or whole seeds. It's called then Old Mustard and, even if it's usually regarded as a strong mustard, this type of preparation confers it a certain softness.

The Moutarde de Meaux is easily recognizable in its pot in likings and thanks to its red wax seal (recently replaced by a plastic top for the American market). Ideal to raise cold meats or dishes such as the Pot-au-Feu, this excellent Old Mustard will give to your mayonnaise the characteristic crunching of whole Mustard seeds