Inspired by David Lebovitz's French vinaigrette post, I recently purchased a $15 imported Dijon Mustard from France. I couldn't believe I forked over hard earned money for it. My daughter couldn't believe it either.
Maddie had to bear with me during my two minutes of indecision while I weighed the pros and cons of expensive mustard. As my contemplation came to a close, I recall mumbling quietly as if Jay were standing only a few feet away, "This purchase is something you don't have to share with your Dad." Maddie just rolled her eyes to confirm just how lame I truly was in at that moment. I hope in the future those occasions stay at a miminum (but between you and me, I foresee another "incident" right around the corner directly related to blood orange concentrate.)
I consoled myself post-purchase by rationalizing that a $15 bottle of Dijon mustard would last far longer in my house than a $15 bottle of wine (let's see, perhaps two months versus two or three days by myself or one day if shared with my sister Linda). I instantly felt better. Just like Linda will feel when she reads this paragraph.
The fancy pants mustard is made by Edmond Fallot, which coincidentally is the same brand that David wrote that he likes best. That's just how it worked out. Williams-Sonoma only had one brand to choose from so I chose it.
I agree with David. The mustard is fabulous. Since he lives in Paris, Monsieur David is fortunately not paying a premium for the condiment. Also lucky for David, the price of mustard is certainly not the only advantage to living in the City of Light.
Edmond Fallot is more assertive than domestic brands, almost as if the imported mustard has a bit of horseradish in it for extra bite. All my salad dressings thus far taste noticeably better with the imported mustard. I swear that I'm not trying to make myself feel better. Believe me, it crossed my mind. My dressings really are definitely more flavorful. Let's just say the imported mustard is that little "je ne sais quoi" for making a salad, or a sauce for that matter, more vibrant.
For two fantastic tried and true salad dressings, you can start here: my interpretation of Jamie Oliver's Proper French Salad dressed with his authentic French Vinaigrette (which looks very similar to David's, just different porportions) and Jay's Mother's Vinaigrette, which is more subtle than the French vinaigrette because the garlic is poached.
When you need an alternative to the ubiquitous gift of wine, this special mustard is a unique hostess gift for someone that likes to cook. For a personal touch, remember to include one or two of our recipes for vinaigrettes. To create a hang tag, punch a hole in the card stock and secure it to the top of the crock with a pretty ribbon. A referral to our blog is always appreciated.
P.S. Oh là là, this just in: Bouchon Bistro selected Edmond Fallot as their house mustard. There, that proves it. If chef Thomas Keller likes it, case closed!