In this variant of Dijon mustard, the final sieving is omitted, leaving the fruit husks of the mustard seeds in the mustard. The resulting coarse-grained mustard is known as rotisserie mustard. It is mainly used for rubbing roasts and for marinating, but also for vinaigrettes. It also tastes good with a piece of grilled meat or a coarse bratwurst.

The Fallot mustard mill has been based in the French town of Beaune in the Bourgogne-Franche-Comté region, the original home of Dijon mustard, since it was founded in 1840. Since 1928, it has been owned by the Fallot family, who still cultivate the regional tradition of artisanal mustard production according to traditional recipes. The (mainly brown) mustard seeds are first sieved, washed and ground into coarse mustard flour. This meal is then mashed and fermented according to a secret family recipe. During this process, the typical aroma develops and the husks come off. The subsequent traditional cold grinding process between heavy granite millstones preserves the heat-sensitive essential oils in the best possible way. The resulting golden yellow paste is sieved to remove the fruit husks and stored in barrels to mature. During this process, the mustard loses its natural bitterness and releases its pungent aroma. Finally, it is bottled in traditional earthenware pots. It should also be mentioned that Moutarderie Fallot is the last independent of the hundreds of Burgundy mustard mills that once existed and that its products are entitled to bear the protected designation of origin "Indication Géographique Protégée" (IGP).

Sales description:

grainy Dijon mustard

Ingredients:

Water, mustard seeds (origin Burgundy/France), white wine (16.7%, contains sulphites), brandy vinegar, salt, mustard skins, sugar, spices.

Storage and preparation instructions:

Store in the refrigerator after opening.

Origin / provenance:

France

Responsible food business operator:

Edmond Fallot Moutardier
31 Rue du Faubourg Bretonnière
21200 Beaune
France