Large jar of Maille wholegrain mustard: crunchy seeds, bold heat and a hint of hazelnut for dressings, glazes and sauces.
This large jar holds Maille Old Style wholegrain mustard, the Burgundy house's grainy counterpart to its smooth Dijon. Maille makes it from a unique blend of crushed and crunchy whole mustard seeds, giving a rustic, grainy texture, bold but balanced heat and a nutty undertone that Maille compares to hazelnut. The Old Style recipe took the gold medal for best grainy mustard at the 2012 World-wide Mustard Competition. In professional kitchens the visible seeds are the point: stirred through mashed potato, folded into cream or jus sauces, or whisked into a vinaigrette, they add texture you can see and taste. Maille recommends it for basting sauces and marinades for meats, for leg of lamb and chicken casseroles, and for adding finesse to fish and vegetable dishes. It also suits sandwiches and cheese boards. Mustard is an allergen. Keep refrigerated after opening and scoop with a clean utensil.
