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DIJON MUSTARD
White, strong or extra strong, the paste is obtained by the mixing
together of one third black seed (Brassica Nigra) or brown seed
(Brassica Juncea) with verjuice (2/3).
Originally, "verjuice" designated the juice of grapes that had not
reached maturity. Nowadays, this liquid could just as easily be white
wine, red wine, the must of the grapes, vinegar, or even a concoction
of these liquids, with salt added.
One golden rule has to be respected: the total content in dry matter
must be at least 28%. This content corresponds with a dry extract
content from mustard seed making up at least 22% of the end product.
This mixture is then milled and then sieved, thus producing a smooth,
pale yellow paste with a characteristic bite, due to the natural
development of the taste during manufacture as from the moment that the
kernel of the seed comes into contact with the verjuice. This intense
perception "mellows" with time.
At
the FALLOT mill, the milling, still carried out using traditional mill
stones, thus avoiding overheating of the seed, retains all of the
flavour and bite of the seed for an exceptionally long time.
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: : OLD
FASHIONED MUSTARD
The mustard seeds are mixed directly with the verjuice, spices and
flavourings of each manufacturer’s specific recipes. The mixture is
rough milled without sieving in order to keep the seed whole. The
content in dry matter must be at least 18% of the total weight.
The reduced "bite" of this product, combined with the spices and
flavourings added to it; make this Old fashioned mustard (also known as
"full grain mustard") a particularly gastronomic product.
At the FALLOT mill, if grinding using mill stones makes one difference,
so also does our specific recipe, a flavourful and subtle blend of
spices and flavourings that we keep a jealously guarded secret.
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: : THE FLAVOURED MUSTARDS
The bite of the seeds should not in any way mask the aromatic notes of
the ingredients used.
The two elements are intimately bound together to offer the widest
possible scope of flavours.
At
the FALLOT mill, we pay particular attention to the combination of
flavours. We are not seeking for extravagance (the reason why our range
is modest) but for the enhancement of subtle flavours by the
association of original and sometimes exceptional products, due to
their origins and their quality.
Our Dijon Blackcurrant Mustard and our Dijon Gingerbread Mustard (which
both bring together all the particular flavour of our full grain
mustard with the fruity and refined flavour of Dijon blackcurrant
liqueur for one, and with the delicacy of Dijon gingerbread (pain
d’épices) for the other) are perfect illustrations of our willingness
to make the very most of the wonderful products from our Burgundian
roots.
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