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.

A classic Dijon with the addition of green peppercorns for a slightly fruity, piquant flavor. Combine with pan juices, white wine and cream to make a quick sauce for steak or pork.