Remember last week when I found out about the existence of that fabby green peppercorn dijon? Well, I guess it was bound to happen but while at the supermarket last weekend I had a look for some Maille Dijon Originale – and there was still none to be found – so I ended up getting the other two varieties that were missing from having a complete set: white wine grainy dijon and 3-herb dijon (chives, parsley & basil). Then yesterday while picking up bread at a different supermarket there it was – the good old ol’ original.
Obsessive? Moi? Oh, I dunno. I have yet to try the two new ones, but I’m sure they’ll also be fabby. And besides, they fit so perfectly on that one fridge door shelf, don’t they? Almost as if it was meant to be…
And here is a little something I call Loki con las mostazas.
casa azahar 
They do look lovely lined up like that. (And very avant garde with Loki.)
But I find myself wondering what your intentions are for all this mustard. Sandwiches? Or do you have more adventurous plans? (Beyond photo shoots, that is…)
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My intentions, madam?? I’m sure I’ll think of something as about 25 years ago it was suggested that I contact Maille and get them to commission me to write a dijon cookbook because I use their mustard in so many things.
I guess basically I see the new ones adding some nice variety to salsa az, which gets used a lot around here. And more simply, when making dijonnaise. Also, any of the new flavours will go great with scrambled eggs, or mixing in with tuna salad. And of course, they are great in meat marinades and salad dressings, and I always put a huge dollop of grainy l’ancienne into the mince mixture (with egg & garlic) when making burgers.
Last night I made some breaded chicken breasts and I usually mix some original dijon in with the eggs, so I used the white wine grainy instead and … fabby!
The one I don’t use very much is the bordeaux. Anyone know how long these keep in the fridge after they’ve been opened?
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Forever? For some value of ‘forever’ at least.
Was this comment helpful? ;-P
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Uh, yeah… just let me file that where it belongs.
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I reckon Loki’s looking for the catnip flavoured one.
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Heh, I’ve yet to try catnip on Loki … bit of a scary notion.
I reckon he was hoping to try out his usual gravity testing thing on the jars. I mean, so far everything he’s pushed off the edge of the table has fallen to the floor but he must still be unconvinced that gravity *always* works as he keeps putting it to the test.
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Benjamin has been sniffing at something in my wheelie bin of spices (a 4′ high, 6 drawer cabinet that rolls — or limps and falls over, now since a wheel got broken in the move). I’m not sure what it is because every time I open a drawer for him to check out so I can find out what it is he takes off. Whatever it is, he’s in love with it.
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You can never have too much Dijon mustard!
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My sentiments exactly! 🙂
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Everything must be inspected!
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To the nth degree… and then sent out for gravity testing.
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Oh yes… gravity is important.
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I’ve never been much of a Dijon aficionado. I like it in moderation. However, I do use the grainy one in a lot of things. The latest was in my roast potatoes and mushrooms, along with garlic and sage. It was yummy.
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The original is a staple both here and at my Mum’s house:-)
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