Some of the best we’ve tasted, Fallot mustards have been made in the Burgundy region of France since 1840. Their Dijon mustards are made from a mixture of mustard seeds steeped in water, vinegar and salt before being ground by traditional millstones. These stones help keep the mustard from overheating, in turn preserving its natural flavor.
Here, Fallot’s Dijon mustard meets one of our favorite ingredients: fresh basil. This mustard lends a wonderful herbal note to vinaigrettes, or try it alongside fish or chicken dishes.