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.
We love this classic Dijon mustard for its balance and spiciness. Use it on sandwiches or with sausage, or try adding a teaspoon to your favorite vinaigrette for a little extra kick.