Fallot Smooth Dijon Mustard

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by Fallot
France

This traditional French mustard is produced by an independent, family-run mustard mill. Fallot Smooth Dijon Mustard has an aromatic profile and nuanced flavor that’s tart, piquant, and just slightly herbaceous. Equally delicious on a sandwich or a hunk of rustic cheese, this mustard pairs well with smoky sausages like Fabrique Delices Merguez and toasty, butterscotch-like cheeses such as Challerhocker.

“No mustard is more alluring than Fallot Dijon. It doesn't overpower my palate the way most mustards do, and I especially crave it in homemade vinaigrettes, dipping sauces, and meat marinades. When I incorporate it into a recipe, I reach for wines from Burgundy for a terroir-driven pairing, or even sherry!”

Murray’s National Team – Des Moines, IA

Water, Mustard Seed, Spirit Vinegar,Salt, Potassium Metabisulphite,Citric Acid, And Spice.

Dijon mustard is named for the French city of Dijon, which is the capital of the Côte-d'Or département and of the Burgundy region.
The mustard was first created in 1856, when Jean Naigeon substituted verjuice--the acidic juice of unripened grapes--for vinegar in a traditional mustard recipe.
Etablissements Edmond Fallot predates the invention of Dijon. This family-run operation has been producing mustard in the town of Beaune, just to the south of Dijon, since 1840.
Fallot uses traditional methods to create their mustard, including grinding the seeds using a millstone to avoid damaging the paste.
Mustard as a category includes a wide range of flavors, and Dijon is known for its pungent profile and horseradish-like flavoring, which makes it a popular condiment for cheeses, meats, dressings, and marinades.

Steeped in family history and French artisan tradition, Fallot Mustard Mill, founded in 1840, is the last independent and family-run mustard mill in Burgundy, France.
They still use traditional stone-milling mustard-making techniques today.
Their Burgundy Mustard has obtained a Protected Geographical Indication (PGI), a sign of quality in France and across Europe. It’s manufactured using mustard seeds grown in Burgundy and AOC Burgundy wine.