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.
Fresh tarragon gives this Dijon mustard its deep green color and a unique, slightly anise flavor. Try it on ham or turkey sandwiches, or as a condiment for steamed artichokes or asparagus spears. We also like to blend it with our Sparking Wine Vinegar and Orange Extra Virgin Olive Oil for a delicious vinaigrette.