Pommery Wholegrain Mustard – Moutarde De Meaux

Pommery wholegrain mustard is known all over the world for being one of the finest wholegrain mustards ever made. Well-balanced with a rich, nutty flavour, this wholegrain mustard is the perfect partner for ham, beef and chicken.

The recipe has remained unchanged since at least 1632. The world-renowned gourmand and epicure, Brillat-Savarin, dubbed Pommery wholegrain mustard as ‘the mustard of gourmets’. When it was first made, the mustard could even be found on the dining table at the French royal court!

As well as serving as a condiment, try using the wholegrain mustard in a salad dressing. Or mix with mayonnaise and stir through new potatoes with pieces of crispy bacon. Garnish with parsley, and serve as a warm alternative to potato salad.

Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer.

Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard.

Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today.

How to Open

This jar is stoppered with cork and sealed with wax in the traditional way. To open the jar, use the back of a knife to break the edges of the wax until only a circle is left in the middle. Use a stiff bristle brush to clear away any wax fragments so they don’t fall in the mustard when you open it. Carefully insert the blade of the knife under the seal and run the knife around to separate the wax from the rim of the jar. Then lever the cork stopper out.

Ingredients: water, mustard seeds, vinegar, salt, spices.

Allergy advice: For allergens see ingredients in bold.

Due to the fragile nature of the mustard jars, the wax seal can sometimes become chipped. This does not affect the product quality.